1 sheet frozen vegan puff pastry, thawed
1 tsp. coconut oil
1/4 chopped scallions
1 6 oz. jar marinated artichoke hearts, drained and finely chopped
2 Tbsp. minced oil-packed sun-dried tomatoes
1 tsp. capers
3 Tbsp. vegan cream cheese
Salt and Pepper
Preheat oven to 400. Line a baking sheet with parchment paper. Cut pastry into 15 squares and arrange on baking sheet. Bake 10 minutes. Set aside. Reduce oven to 375. Heat oil in skillet over medium. Add scallions and cook 3 minutes. Add artichokes, tomatoes, capers, and cream cheese. Season to taste with salt and pepper. Mix well and remove from heat. Top cooked pastries with the artichoke mixture and bake for 5 minutes. Serve hot.
Adapted from Quick-Fix Vegan.
1 tsp. coconut oil
1/4 chopped scallions
1 6 oz. jar marinated artichoke hearts, drained and finely chopped
2 Tbsp. minced oil-packed sun-dried tomatoes
1 tsp. capers
3 Tbsp. vegan cream cheese
Salt and Pepper
Preheat oven to 400. Line a baking sheet with parchment paper. Cut pastry into 15 squares and arrange on baking sheet. Bake 10 minutes. Set aside. Reduce oven to 375. Heat oil in skillet over medium. Add scallions and cook 3 minutes. Add artichokes, tomatoes, capers, and cream cheese. Season to taste with salt and pepper. Mix well and remove from heat. Top cooked pastries with the artichoke mixture and bake for 5 minutes. Serve hot.
Adapted from Quick-Fix Vegan.
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