Vegan Savory Hand Pies #healthyfood #dietketo #breakfast #food

With just a couple of brief a long time until the official beginning of spring, I'm as of now observing asparagus start to heap up in my nearby markets. Which means this is the season when I over-burden on asparagus and make my preferred spring dishes. One nibble of this spring pesto pasta with asparagus, and you also will be moved to hotter days.

There's something about matching pesto with pasta that makes a generally overwhelming dish feel light. I added a little mozzarella cheddar to help tie the dish together (in the event that you toss it in while the pasta is still warm, it softens wonderfully!). Truly, this fair poses a flavor like spring detonated in my mouth. What's more, a dish that lone takes 20 minutes, including planning time, to that blast is my sort of supper!

In the event that you don't care for asparagus, no stresses! Simply sub in crisp english peas or sautéed slopes on the off chance that you can discover them. I cherish making my own basil pesto, however on the off chance that you have a brand you know and love, utilize that. Furthermore, it will chop the planning time down as well! You could likewise make a pesto with profoundly pined for garlic scapes, which are just in season during the late-winter.

Maybe the best piece of this dish is that it's similarly as great served warm in the winter or spring as it is served cold or room temperature as a pasta plate of mixed greens in the late spring. In any case, this may turn into your new most loved veggie lover pasta!
Vegan Savory Hand Pies #healthyfood #dietketo #breakfast #food
Also try our recipe Two Ingredient Sweet Potato Tortillas #healthyfood #dietketo #breakfast #food


  • 3 Sheets Puff Pastry (ensure it's vegan)
  • 8 oz Tempeh
  • 1 1/2 Cups Cabbage
  • 1 1/2 Cups Carrots
  • 1 1/2 Cups Potatoes
  • 1/2 Onion
  • 2 Cloves Garlic
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Rosemary
  • 1/2 Tsp Dried Caraway Seed
  • 1/2 Cup Fresh Parsley
  • 1 Cup Tomato Sauce
  • Salt/Pepper to Taste
  • 1 Tsp Apple Cider Vinegar


  1. Preheat oven to 350°F. Remove puff pastry from freezer and allow to thaw for 30-40 minutes.
  2. Boil tempeh in water or veggie stock for at least 10 minutes, or until it tenderizes a bit.
  3. Add Chopped carrots, onion and garlic to a large pan and cook, over medium heat and with a splash of water of veggie stock, for about 5 minutes. Add chopped cabbage, potatoes and tempeh to the pot and continue cooking until potatoes are soft, about 5-10 minutes.
  4. Add herbs, salt and pepper, tomato sauce, parsley and apple cider vinegar and continue cooking for a few minutes until fragrant and all ingredients begin to stick together a bit.
  5. Cut circles in your puff pastry, scoop on a few tablespoons of filling, and add another circle of dough on top. Squish together with a bit of water and use a fork to firmly press down sides all the way around.
  6. Cut a couple slits in the middle of the pies, and brush with a bit of olive oil if desired (optional, but it really helps them brown and get crispy).
  7. Bake for about 25 minutes, or until golden brown. Allow to cool and enjoy!

Read more our recipe Stuffed Sweet Potatoes With BBQ Chicken #healthyfood #dietketo #breakfast #food

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