Vegan Phyllo Breakfast Pocket.

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 onion
• 1 garlic clove (smashed or minced)
• 1/4 bacos bacon bits (or sliced soy bacon)
• 3/4 cup tofu (or egg replacer)
• 1/2 cup frozen peas
• 2 (6 1/2 ounce) cans mushrooms
• 1/2 cup frozen spinach (or more to taste)
• salt and pepper
• 1 dash hot pepper
• 1 (16 ounce) package phyllo dough
• 3 slices vegan cheese (optional)
• 2 tablespoons caraway seeds (optional)

Recipe

• 1 cook and brown slightly onion and garlic in pam, add fake bacon.
• 2 add mushrooms.
• 3 add tofu to pan, cook, brown some of the bits if you'd like.
• 4 then add crumbled tofu brown bits if you'd like.
• 5 add peas. set aside on large sheet pan to cool.
• 6 once cool and phyllo is thawed get about 4-6 sheets of phyllo and cut phyllo sheets in half then place about 1/2 of a cup of the egg/tofu filling in the middle of the phyllo.
• 7 fold the two sides at your hands in over the filling, then use your thumbs and fold the side facing you up.
• 8 then fold the top side inches spray with pam spray and place on cookie sheet.
• 9 repeat until all the egg/tofu mix is gone.
• 10 make sure to spray the tops of all your packets.
• 11 bake at 375-400 for 20-35 minutes or until golden brown.