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!

Make these now!    ©TheDiscerningBrute.com

Make these now! ©TheDiscerningBrute.com

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.

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7 Responses to Pumpkin Pockets with Smoky Seitan, Mushroom Mousse, & Braised Apple

  1. Shmatty says:

    I got to eat this one on Thanksgiving kids. Quite good!

  2. Anonymous says:

    15 TBL of added oil/fat is around 1500 to 1650 calories pure fat, and around 150 to 165 grams of fat. This doesn’t count in the calories or fat grams for the tofu.

    Government recommendations: 65 grams of fat per day, 2,000 calories — for one person

    Drs. Ornish/Esselsytn/McDougall: 15 to 25 grams of fat per day, for one person

    Just one of these pockets (one serving) comes close to maxing out total fat for the day vis-a-vis Ornish/Esselstyn/McDougall in a recommended low-fat vegan diet to prevent heart disease and diabetes.

    Doesn’t seem very “discerning” from a health standpoint. More like “brutal.”

    • Hello “Anonymous” AKA Fat Police,
      First of all this is for a dozen… so according to your math, one pocket has at the most, 13 grams of fat which is not at all a crime. Second of all, not all fat is the same or ‘bad’ unless you’re a nutritionist from the stone age, and third, this is clearly a holiday dish. Simply the time involved in preparing this makes it pretty obvious that it’s not for every-day consumption. I wish I had the free time to make this every day. There is nothing wrong with indulging in healthy, non-hydrogenated, plant based fats once in a while. Take a fat-free chill pill.

  3. Voice of Reality says:

    1) two servings is around the total the only guys who’ve reversed heart disease say should be your total fat for ONE WHOLE DAY. Seems criminal to me.

    2) the concept that “not all fat is bad” is, unfortunately, not reality-based. The 20 years of peer-reviewed research by Drs, Ornish and Esselstyn clearly demonstrate otherwise. But hey, don’t let science confuse you too much, right?

    3) it has been shown that even ONE added-fat meal temporaily decreases the elasticity of your arteries… and, even worse, provides the potential fodder for the formation of plaque which leads to strokes and heart attacks. As Essy puts it: genetics loads the gun, diet pulls the trigger.

    4) free-oil (or margarine) is NOT food… it’s pure fat. Why add 15 TBLs of fat to your pockets? Not needed. You could make your pockets without all that fat and the recipe would still work, but you’re operating under antiquated perspectives that “some fat is good.”

    5) since added fat is the fuel for plaque formation which leads to heart attacks/strokes, this “once in awhile okay” concept is akin to Russian Roulette. Especially as you grow older (and most of us do).

    When you get a chance, get off your pedestal and do a little research before you arbitrarily say “fat is good” and “nothing is wrong with a little fat once in awhile.” The facts dictate otherwise.

    And thanks for the “fat free” chill pill… it’s a helluva lot healthier than your pockets. It’s a pity that so many vegans are so oblivious to the idea that you ocan be a healthy vegan or an unhealthy one.

    The healthy one endeavors to prevent heart disease and not justify it with unfounded myths.

    Get “discerning” and do a little online research into what Drs. Ornish, McDougall, Barnard, and Esselstyn have written about in great detail: added fat/oil kills.

    Learn to “discern” the “brutal” truth.

    Love your blog, but am appalled by your concept of “added fat being healthy.” You do great work, but your knowledge of nutrition and the impact of fat regarding heart disease, diabetes, and other disorders, needs a serious upgrade.

    • While I appreciate your witty puns, all I can say is that I am really sorry you are so concerned with something that might be eaten once or twice a year. There are studies that challenge what you say (Harvard’s Nurse’s Health Study, and three large studies published Feb of 2006 in the Journal of the American Medical Association in which low-fat diets didn’t even improve heart health among the population of women who had heart disease at the beginning of this study of 48,835 women, and in fact, the low-fat diet regimen was associated with a slightly increased risk of heart disease among these women), there are also lifestyles (Italian, French, Mediterranean) that have tons of “added” fat and challenge what you’ve said. There are also other doctors that have documented and reversed heart disease – like Dr. Joel Fuhrman, who insists “Omega 3 fats are healthy fats that reduce inflammation, inhibit cancer development and protect our blood vessels. The basic building block of omega-3 fat is alpha-linolenic acid (ALA). ALA can be found in most nuts and seeds, but are particularly rich in flaxseeds, hempseeds, walnuts and leafy green vegetables. Most people do not get enough (ALA) in their diet…The short-chain omega-3 fats found in seeds, nuts and greens are the building block of the longer chain fat DHA, that our body needs for proper functioning of our brain, nervous system, and immune system.” Spreads like Earth Balance that I use are not the “margarine” our parents used. They are made of more healthy oils. I’m not peddling Crisco shortening here…

      I never claimed this was a dish for those dieting or looking to prevent or reverse heart disease. Let me reiterate in caps IT’S A HOLIDAY DISH – and if you think eating this once a year is dangerous, I feel bad for anyone who has to put up with your regimen. I am vegan for ethical and environmental reasons, and I am also a healthy athlete who enjoys indulging in a sugary piece of cake, a fatty pocket, isolated soy proteins, salty popcorn or a cup of espresso occasionally. There are studies telling me all of those things could kill me. But as long as my annual physical exams and blood work come back in tip-top shape, and I am not getting sick, I’ll continue my vices, thank you.

  4. TheVoiceofReason says:

    Josh is doing a SERVICE to us all (vegans and non vegans alike) by sharing his tasty, ANIMAL-FREE recipes. To yell at him about a fattening recipe is ABSURD. The WORLD overeats the bodies of tortured, diseased pigs during the Holidays, we can overindulge just a little, whilst still staying WAY lower in Cholesterol and Fat than the majority of the world. We, as vegans, know the importance of greens, raw eats, and healthy bites.. but you sound like a seriously obsessive anorexic. You must not have a healthy relationship with food to get so worked up about one holiday recipe. And remember – you will never get your parents or hardcore carnivores to eat veggie (and like it) with raw recipes during the Holidays, trust me, I’ve tried it! My family and non veg friends only get excited about the possibility of eating veg wit h super savory and tasty recipes like these. And frankly, I’m down for any recipe that gets people to stop ingesting animals. If you eat a bit more, calorically, than you’d like – go to the gym the next day, or do a raw/ whole foods cleanse the next week. Tis the SEASON to be JOLLY… not walk around counting calories.

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