1 cup frozen peas
3 raw carrots
3 celery stalks
1 head of cauliflower
3 cloves of garlic
1 medium onion
1 (14 oz.) can organic jackfruit
1 cup almond milk
1/2 tablespoon lemon juice
Salt/Pepper to taste
1 – 2 packages of Pepperidge Farms Puff Pastry Shells (or any other vegan brand of puff pastry)
Cut cauliflower into pieces and place in a pot with 1-2 cups of water. Bring to a boil. Covet and cook for 20 minutes or until soft. Drain any excess water and place cauliflower into a high speed blender. I use a Vitamix blender (a3500). Add 1 cup almond milk into the blender. Then blend cauliflower until smooth.
Dice carrots, celery, onion & garlic. Place in a pan with a cup of water. Bring to boil. Cook on medium and cover for 15-20 minutes. Then add jackfruit (drained/rinsed), peas and lemon juice. Stir and continue to cook for 5 – 10 minutes, until all the ingredients are soft and blended.
Follow baking instructions for the puff pastries. Once pastries are ready to serve, spoon vegetable ingredients into pastries.
Serving size: 6-12 puff pastries