Pumpkin Pockets with Smoky Seitan, Mushroom Mousse, & Braised Apple

I tested this recipe out for thanksgiving, and it was a huge hit! It's savory, handsome, and sophisticated. It will please vegans and non-vegans alike! Try it out at your Chrismahanukwanzarammada table!

Continue reading below for the recipe!

WHAT YOU'LL NEED (makes a dozen): Pastry Shelll • 3-4 cups organic all-purpose flour • 1 can of plain organic pumpkin puree • 1/2 cup chilled non-hydrogenated shortening (use Earth Balance or Spectrum) • 1 tsp salt • 1 tsp baking powder • 2 Tbs Egg Relacer (Energie, tapioca starch, or flax-meal w/water)

Seitanl • 1 cup vital wheat gluten • 1 package smoked tempeh (Fakin Bacon works great) • 2 cube vegetable bullion (I use Rapunzel vegan, unsalted bullion) • 1 tsp shoyu • 2 Tbs cold water • 2 Tbs Organic Canola Oil or Walnut Oil • 2 Tbs Salt • 2 Tbs Nutritional Yeast (*NOT Brewers Yeast) • Pepper to taste

Mushroom Moussel • 1/2 lb mixed mushrooms, chopped • 1/2 cup white wine • 1 package soft silken tofu • 2 Tbs Earth Balance • 2 Tbs Extra virgin Olive Oil • 1 medium onion, diced • 2 medium shallots, diced • 3 cloves of garlic, crushed • 1 Tbs Nutritional Yeast • 1 tsp salt

Braised Applel • 2 large, organic apples • 1 Tbs Canola Oil • 1/4 cup water

DIRECTIONS: ---mousse:--- 1. In a large skillet (I prefer to use cast iron) over medium heat, melt 2 tbs Earth Balance, add the 2 Tbs Extra virgin Olive Oil. 2. Add garlic, onion, shallot, and mushrooms, and sautee until golden and soft, about 20 min. 3. Add the white wine, and let simmer for about 5-10 minutes. 4. In a blender or food-processor, puree the sauteed mixture with the silken tofu, 1 tsp salt & 1 Tbs nutritional yeast until a mousse/pudding texture is achieved. Let stand.

---meanwhile, make prepare shell:--- 1. In a mixer or using a large fork, combine shortening, pumpkin puree, egg replacer & salt until smooth. 2. Add baking powder to flour, and slowly add flour until the dough no longer sticks to your fingers. It should be a play-dough consistency. If it is falling apart, add a bit of water. 3. Refrigerate for about 1 hour.

---while dough is cooling, prepare seitan:--- 1. Bring about 10 cups of salted water to a boil in a large pot. Add 1 bullion cube. 2. In a mixing bowl, combine vital wheat gluten, nutritional yeast, and salt. 3. Create a hole in the dry combination using your fingers. Add the oil, shoyu, and water into the hole. 4. Using a blender or food-processor, puree the smoked tempeh with the other bullion cube. 5. Using your hands, gently combine all the Seitan ingredients. Pull on the flour as if you were creating Taffy. This will create a more satisfying texture. 6. Boil the dough, covered, for about 30 minutes. 7. remove from water and slice it up into 1'' x 2'' pieces

---meanwhile:--- 1. using a peeler or wide-slice grater, slice up the apples, avoiding the core. Give the core to your rescued dog as a treat. 2. In a medium saucepan, sautee the sliced apples until golden. 3. Add water, and cover for 5 minutes.

---finally:--- 1. Divide the pastry dough into 4 equal parts. 2. On a floured surface or pastry sheet, Roll out the pastry dough about 1/4 in thick, and cut into a square, then cut in half, twice so there are 4 large triangles. 3. On half of each triangle, put a tablespoon of the mousse, a slice of the seitan, and top it with the apples. Brush the inside edge with some water, Then fold over the other half, and seal with fork. 5. Using the remaining dough, make any shape you want! Use a small cookie cutter if you a re lacing in the sculpting department. Brush the back with some water, and place on top! 4. Repeat, and bake for about 35 minutes on 350, or until golden.