Vegan Spinach Pocket
From trigger 17 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-
This sounds great!!
dynie
in Marietta loved it
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Sounds different. Will have to try
mango
in Marion loved it
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I love it! I had everything on hand except for tempeh bacon so I used store bought vegan bacon. It was still really good.
wildjoy
in Valley Springs loved it
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