vegan everything danishes | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2019/03/27/vegan-everything-danishes/

I know you’re obsessed with the hot for food herb & garlic tofu cream cheese recipe, so I came up with another genius way to shovel even more into your mouth! These vegan everything danishes have the cream cheese filling baked right in and they’re easy to make with pre-made frozen puff pastry.

They’re crispy and flakey on the outside. Tangy, creamy, and soft in the middle. Serve them on a large platter with fresh tomato, cucumber, red onion, capers, and dill for a fantastic brunch feast. I highly suggest adding the sliced roasted beet pastrami too for a little extra kick!

Did you know most frozen puff pastry is accidentally vegan?! Check brands like Tenderflake, Pepperidge Farms and others. The ingredients should just be something like vegetable oil/shortening, water, flour, sea salt!

Watch how to make these everything danishes in the video below or keep scrolling for the recipe.

vegan everything danishes

Ingredients

1 pkg (500 g) vegan frozen puff pastry, thawed overnight in the fridge

everything danish topping

1 tbsp poppy seeds1 tbsp sesame seeds1 tbsp raw or roasted sunflower seeds1 tbsp granulated garlic powder1 tbsp dried onion1/2 tsp sea salt (optional)

herb & garlic tofu cream cheese

1 x 450g firm tofu, drained2 tbsp lemon juice2 tbsp apple cider vinegar2 garlic cloves1 tsp onion powder1 tsp garlic powder1 tsp sea salt1/4 tsp ground white pepper2 tbsp melted coconut oil1 tbsp finely chopped fresh dill + whole sprigs as garnish (optional)1 tbsp finely chopped fresh basil1/2 tsp finely chopped fresh thyme1 1/2 tbsp finely chopped chives

vegan egg wash

1/4 C nondairy milk1/4 tsp brown sugar

Instructions

Preheat the oven to 425°F.To make the everything danish topping, combine all of the ingredients into a small bowl and set aside.To make the herb and garlic tofu cream cheese, use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid.Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, sea salt, white pepper and coconut oil until very smooth. Use the baton in the blender while it’s running to scrape down the sides and get the thick mixture very smooth.Pour the tofu cream cheese mixture into a bowl and fold in fresh herbs until well combined. Chill the tofu cream cheese in the fridge until needed.To make the vegan egg wash, mix the ingredients in a small bowl and set aside.To prepare the puff pastry, lightly flour your work surface. Cut the dough in half so it’s easier to work with. Chill the other half in the fridge until ready to use.Roll the dough out into an 8 x 8-inch square. Using a dough cutter or knife, mark out 4-inches on each side. Cut the dough at the marks to make four (4 x 4-inch) squares. Repeat with the other dough half so it’s rolled out and cut to the same dimensions as above. You should have 8 dough squares total.Place the dough squares on a parchment lined baking sheet. Measure out a 1/4 cup of tofu cream cheese and add it to the center of each square. Use the back of a spoon to spread the mixture to the edges of the square, but avoid spreading to the corners. Use your fingers to gently pinch and fold each corner almost to the center of each square. You want to keep some of the filling exposed in the center.Brush vegan egg wash on the top of the pastry. Sprinkle the everything danish topping on the folded corners, pressing gently with your fingers to help it stick.Bake for 14 to 16 minutes. Let the danishes cool on a wire rack.

Notes

Serve danishes on a platter with your favourite bagel toppings like

, sliced tomato, red onion, capers, cucumber etc. These are best eaten on the same day as they’re baked. But you can also store leftovers in the fridge and warm slightly in the oven before eating.

The post vegan everything danishes appeared first on hot for food by Lauren Toyota.

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