Vegan Toaster Pastries

Vegan Toaster Pastries

Serves 12 60 minute prep time By on

Everyone’s favorite breakfast tarts get a protein AND greens upgrade with Vega Protein & Greens Chocolate. Make a large batch of these vegan toaster pastries on the weekend and then freeze. Then you can toast, frost and enjoy even on busy weekday mornings.

Ingredients

  • Pastry Ingredients :
  • 3 Tbsp oats, ground
  • 6 Tbsp boiling water
  • 2½ cups all-purpose GF flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup vegan butter or vegetable shortening, cold
  • 2 Tbsp apple sauce
  • 1-2 Tbsp cold water
  • ½ cup coarse sugar (for sprinkling on tarts)
  • Filling Ingredients :
  • 1 Tbsp coconut oil, melted
  • 1 melted dark chocolate bar, such as Vega® Maca Chocolate
  • 1 serving Chocolate Vega® Protein & Greens
  • ½ medium sweet potato, baked and then pureed
  • 1 tsp vanilla extract
  • Pinch of salt
  • Sweetener, if desired
  • Glaze Ingredients :
  • 3 Tbsp confectioners’ sugar
  • 1-2 tsp non-dairy milk

Preparation

  • Make Pastry

    1. Combine oats with boiling water and set aside and let cool to room temperature.
    2. In a food processor, combine flour, salt, baking powder and vegan butter/shortening. Pulse until the mixture is the texture of pebbles the size of peas.
    3. Add in oats (make sure they are not hot), apple sauce and 1 tablespoon of cold water. Process until the dough is holding together. If too dry add in more cold water 1 teaspoon at a time.
    4. Remove dough from food processor and form into a two equal sized balls. Wrap tightly with saran wrap and refrigerate for 30 minutes to chill.
    5. Preheat oven to 350F and line 2 to 3 sheet pans with parchment paper.

  • Make Filling

    1. In a double boiler, melt coconut oil and chocolate.
    2. Place in a food processor with sweet potato, protein and greens, vanilla extract and salt. Blend until smooth.

  • Assemble Stuffed Pastries

    1. Once dough is chilled, liberally dust countertop with flour. Roll both doughs into 1/8th inch thickness.
    2. Using a cookie cutter or a butter knife cut 36-40 rectangles about 3 inches x 4 inches.
    3. Place half the rectangles on lined sheet pans. Spoon in filling (recipe below) leaving a ½ inch border.
    4. Brush a small amount of water around the border of pastry. Top each pastry with another rectangle and press down around border using a fork to seal the two pieces together. Make a small x in the top of the tart for ventilation.

    Optional: brush tarts with a small amount of water and sprinkle with sugar.

    1. If eating right away, bake for 20-25 minutes or until tarts are golden.
    2. If freezing, par-bake for 20 minutes. Let cool completely before flash freezing on sheet pan. Once frozen, store in an airtight container and reheat in toaster.

    Optional: Top tarts with glaze (recipe below) after cooking/reheating.

  • Glaze

    1. Mix together confectioner’s sugar and 1 teaspoon milk. Add more milk if too think and more sugar if too thin.