Vegan Mushroom & Spinach Triangles

Just like any other student, during my exam period I began to crave every single snack under the sun. Chips, chocolate, sour patch kids, oreos, fries… You name it, I was craving it. And in an effort to curb these cravings of mine, I decided to attempt an old favourite. I wanted something that I could munch on whilst working away, that would satisfy my deepest savoury cravings. My love of puff pastry and mushrooms sounded like the perfect combination to experiment with. And ta-da! These mushroom and spinach triangles were born.

Did I mention that these are perfect to glad wrap and freeze individually? Hello perfect midnight snack!


  • 1 large onion, chopped
  • Nuttelex
  • Garlic
  • Italian and/ or mushroom spice
  • 350g button mushrooms, chopped
  • 1/4 cup textured vegetable protein (known as TVP)
  • 3 large handfuls of baby spinach
  • A good splash of tomato sauce
  • Salt and pepper
  • Approx 1 cup breadcrumbs (make your own by processing a few slices of old bread or a bread roll, easy!)
  • Frozen puff pastry




  1. Preheat your oven to 200 degrees
  2. Heat a large saucepan and melt a generous tablespoon of nutellex in it. Then add a generous tablespoon minced garlic.
  3. Once the butter is melted, add the onion and sauté until golden brown. Add the mushrooms.
  4. To prepare the TVP, place in a bowl with 1/4 cup hot vegetable stock (or water) and let it absorb. Stir, then add to the saucepan.
  5. Add the baby spinach, tomato sauce, herbs, salt and pepper.
  6. While this mixture is cooking/reducing, prepare the puff pastry by taking it out of the freezer and letting it defrost. You’ll need 2 – 3 sheets.
  7. Stir through the bread crumbs into the mushroom mixture, take off the heat and allow to cool for 5 – 1o minutes.
  8. Cut the puff pastry into four even squares. Place a large spoonful of mixture onto each square, then fold into a triangle, pressing down the corners with a fork. (See image above). Sprinkle with sesame seeds if desired.
  9. Poke a few holes in the top of the pastry, so they don’t explode. (This is not a joke)
  10. Place on a baking tray and cook for 15 – 20 minutes.
  11. Once golden brown, flip the pastries and cook on the other side for approximately 10 minutes or until golden brown.
  12. Take out of the oven and (if you can resist) allow to cool.

Serve and enjoy! (Try not to eat them all in one sitting)




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