Description
Delicious vegan potato pockets filled with creamy spinach and vegan cream cheese, perfect as a snack or meal.
Ingredients
Scale
- 500 g waxy potatoes (cooked)
- 200 g flour
- 1 tablespoon oil
- 1 pinch salt
- 250 g vegan cream cheese
- 200 g fresh spinach, chopped
- 1 teaspoon garlic powder
- 1 pinch pepper
Instructions
- Prepare the potatoes: Cook the waxy potatoes in a large pot until soft. Allow to cool and then mash with a fork or potato masher until smooth.
- Make the dough: Add flour, oil, and salt to the mashed potatoes and mix well. The dough should be soft and pliable; add more flour if too sticky.
- Prepare the filling: In a separate bowl, combine the vegan cream cheese, chopped spinach, garlic powder, and pepper. Mix until smooth.
- Shape the pockets: Divide the dough into small portions and roll each into a circle. Spoon a tablespoon of filling into the center of each circle and fold the dough over, sealing the edges tightly.
- Bake or Fry: For baking, preheat the oven to 200°C and place the potato pockets on a baking sheet. Bake for 20-25 minutes until golden brown. For frying, heat oil in a pan and fry the pockets until golden brown, about 3-4 minutes per side.
Notes
These vegan potato pockets can be made in advance and frozen. They can also be customized with different fillings or spices.
Nutrition
- Serving Size: 1 pocket
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg