Gardein Porkless Pockets with Sweet and Spicy Slaw

These Gardein Porkless Pockets are a delightful twist on traditional savory pastries, filled with plant-based pork and complemented by a vibrant sweet and spicy slaw. The flaky pastry contrasts beautifully with the tender filling, while the slaw adds a refreshing crunch, making this dish both satisfying and appealing. Perfect for a quick lunch or dinner, this recipe is vegan and packed with flavor.

Ingredients:

• 1 package Gardein Porkless Ground
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 sheet of vegan puff pastry, thawed
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tablespoons apple cider vinegar
• 1 tablespoon agave syrup
• 1 teaspoon sriracha (adjust to taste)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat and add the Gardein Porkless Ground. Cook until browned, about 5-7 minutes.
3. Stir in soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for another 2 minutes and remove from heat.
4. In a bowl, combine shredded cabbage, shredded carrots, apple cider vinegar, agave syrup, sriracha, salt, and pepper. Toss well to combine and set aside.
5. Roll out the thawed puff pastry on a lightly floured surface and cut it into squares (about 4x4 inches).
6. Place a spoonful of the Gardein filling in the center of each pastry square and top with a small amount of the slaw.
7. Fold the pastry over to form a pocket and seal the edges with a fork.
8. Place the pockets on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
9. Garnish with sesame seeds and serve hot with remaining slaw on the side.