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Black Bean + Yellow Squash Stuffed Phyllo Pockets

When I got home from work this afternoon, I noticed the vegan phyllo dough that's being sitting in the freezer for months was being used as magical sword by VegKid (that's cute, right?! I thought so). After a short string of questions and semi-answers, VegKid suggested that I stuff the dough with some veggies and call it dinner. So I did. Annnnd it was delicious. Think of a enchilada made with a croissant instead of a tortilla. That's right, amazing!

We spent a while trying to decide what to call these homemade hot pockets from heaven, and while  originally we had settled on the name VegKid proposed (The Good Stuff Mommy Made for Dinner), it wasn't quite descriptive enough so this is where we are at.

This can be a thirty minutes or less kinda meal, especially if you have leftover veggies from a previous meal. Feel free to use whatever stuffing you want to fill the dough (I bet Daiya's mozz and Litelife's pepperoni would be pretty awesome).

1/2 package of phyllo, thawed and quartered
1 c cooked black beans
olive oil
1 large yellow squash, diced (about 12oz)
1 onion, diced
2 garlic cloves, minced
1 ex-small bell pepper, chopped
1 tsp cumin
1 tsp chili powder
salt, to taste
1 tbsp nutritional yeast
juice from 1/2 lime
2 batches cashew cream sauce 
  1. Preheat the oven to 425
  2. Get some oil hot on your stove and toss in the onion. When they start to soften, add in the garlic and bell pepper. After a minute or two, add in the squash, spices, and black beans. Let cook for 5 minutes or so. 
  3. When the veggies are tender, stir in the nutritional yeast and lime juice. 
  4. Lay 1 to 2 quartered phyllo sheets on a cookie sheet, and brush with olive oil. Keep doing that until you have a stack of 5.
  5. Fill with 3-4 tbsp of filling and fold the edges up into little pockets. Brush with more olive oil to seal the edges
  6. Bake for 12-15 minutes. Serve with cashew cream sauce with cilantro.


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