Vegan Spinach Pocket
From trigger 15 years ago
- 5 minutes to make
- Serves 6
This recipe is both nutritious as well as a delight to the pallet
Ingredients
- 10oz. of fresh baby spinach leaves washed and dried shopping list
- 1 Fresh roma tomato diced shopping list
- 1 cup Vegan Mayo such as Spectrum Naturals shopping list
- ½ Cup vegan sour cream such as Tofutti Dairy free sour cream shopping list
- 3 oz of vegan cheddar cheese cubed shopping list
- 1/3 cup of tempeh bacon from my posted recipes shopping list
- 8 green onions chopped fine shopping list
- 1 tablespoon of nutritional yeast shopping list
- ½ teaspoon of sea salt shopping list
- 3 tablespoons of chopped parsley shopping list
- ½ Teaspoon of hot pepper flakes shopping list
- ½ teaspoon of julienned fresh sage shopping list
- 1 Tablespoon of lemon shopping list
- 1 Tablespoon of olive oil shopping list
How to make it
- In a medium size bowl:
- Blend the sour cream together with the olive oil and lemon juice.
- Add the Tempeh bacon and the rest of the ingredients
- Chill for a half hour so the flavors meld together.
- Stuff the ingredients into your favorite Pita Pocket.
- Enjoy!
The Rating
Reviewed by 11 people-
Micheal, Many thanks for a lovely vegan recipe!
Have a great day and super W.E.!! High 5er for
you my friend! :) * * * * *
lanacountry
in Macon loved it
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hi michael sounds great you out did yourself this am .........high 5...........have a great day......smiles
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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i loves me spinach!! yum
jett2whit
in Union City loved it
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