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Happy Virtual Vegan Potluck!  Welcome, welcome!  I’m pleased to be participating for the second time.  For more appetizer ideas, check out the Crispy Breaded Tofu Strips I submitted last year.

Virtual Vegan PotluckThese delectable turnovers are a big hit at potlucks; everyone will think you slaved for hours over the dough when in fact using regular store-bought sliced bread is the secret time-saver.  Be sure to choose soft bread.  The mustard and thyme pair really well with the mushrooms, leeks and walnuts.
Portobello Leek and Walnut Turnovers Earthgiven Kitchen (4)Portobello, Leek and Walnut Turnovers
by Earthgiven Kitchen

2 cloves garlic, minced (about ½ tbsp)
1 leek, finely diced and washed well (about 2 cups chopped)
3 tbsp vegan margarine
6 cups chopped Portobello mushrooms (or other mushroom variety)
1 tsp dried thyme
¼ cup vegetable broth (I use homemade broth)
½ tbsp mustard
¼ cup vegan cream cheese
½ cup walnuts, chopped
24 slices of soft bread (I used whole wheat)
coconut oil (optional)

Melt the margarine on a large pot on the stove set to medium heat.  Add the garlic and leek and cook for 3 minutes.  Add the mushrooms, stir and cook another 5 minutes until most of the liquid is evaporated.   Meanwhile, toast the walnuts for a few minutes on a stove-top pan or broil in the oven.  Add the thyme, broth and simmer on medium heat until nearly dry, then add the mustard and cream cheese and stir.  Stir in the walnuts and remove from heat.

While the veggies cook on the stove, take out the bread and roll flat with a rolling pin, then trim the crusts off.  I enlist my kids for the rolling, which they love to do.  Save the crusts to make breadcrumbs or croutons later.   Keep the bread in plastic wrap or under a kitchen towel so that it doesn’t dry out.

Portobello Leek and Walnut Turnovers Earthgiven Kitchen (5)Fill a bowl halfway full with water; this will be used to keep your fingers wet while you form the turnovers.

Mound a small scoop of the veggie filling in one corner of the bread slice.  With wet fingers, fold the bread into a triangle and press the edges firmly to be sure that they are tightly sealed.  Repeat with the remaining bread and filling.   Optional: brush the outsides of the turnovers with melted coconut oil.

Portobello Leek and Walnut Turnovers Earthgiven Kitchen (2)Arrange turnovers in one layer on a baking sheet and bake for 10 minutes at 400 degrees, or until golden.

Serve warm with mustard or your favourite dipping sauce.

Portobello Leek and Walnut Turnovers Earthgiven Kitchen (3)Makes 24 turnovers.  Depending on how full you filled the triangles, you may have filling leftover.  It makes awesome filling for grilled cheese the next day!  Just add some Daiya or your favourite cheesy spread and you’ll have a gourmet sandwich, bonus!

Portobello Leek and Walnut Turnovers Earthgiven Kitchen (1)Thank you to An Unrefined Vegan and Vegan Bloggers Unite for hosting and coordinating this great celebration of vegan eating!

If you liked this recipe and want more Earthgiven Kitchen goodies, you can subscribe to this blog with the doohickey near the top right of the sidebar or like me on facebook here:

Stick around and enjoy more potluck fun…..

Go Back and see the hot spinach and artichoke dip from Sunday Morning Banana Pancakes!

Go Forward and see the Muhammara from Anne Sture Tucker!

For a list of all VVP participants, click here.