Name: Lion's Mane, Sweet Potato, Black Bean and Feta Pockets
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6 servings
Cuisine: Other
Ingredients: 1.25 large sweet potatoes (Diced; source gives a range of 1–1.5 large sweet potatoes); cooking oil spray (For lightly coating the diced sweet potatoes); 0.125 tsp ground cumin; 1 tsp paprika; salt (To taste, for the sweet potatoes and bean mixture); black pepper (To taste for the sweet potatoes); 2 tbsp vegan butter (For the roux); 2 tbsp all-purpose flour (For the roux); 0.25 cup onion (Chopped); 2 tsp garlic (Minced); 3.5 mini sweet peppers (Chopped; source gives a range of 3–4 peppers); 0.25 cup plant-based milk; 0.5 cup vegetable broth; 2 cans black beans (Rinsed and drained; assumed standard 15-ounce cans); 1 small can chipotle peppers in adobo sauce (Blend smooth; use 3 tbsp of the blended sauce in the bean mixture); 0.5 tsp dried thyme; 8 oz Lion's Mane mushroom (Optional; shredded into small pieces); marinade or dry seasonings (Optional, for seasoning the cooked Lion's Mane mushroom; use your choice); premade pizza dough (Set out to come to room temperature; amount depends on the baking mold and desired number of pockets); vegan feta cheese (For sprinkling over the filling; amount not specified)

Steps

If using the optional Lion's Mane mushroom, shred it into small pieces.
Place the shredded mushroom in a pan over medium heat. Cook without oil, pressing it with a cast-iron press if available, until the mushroom's water has evaporated.
Season the cooked mushroom with your choice of marinade and/or dry seasonings, then set it aside.
Dice the sweet potatoes. Lightly coat them with cooking oil spray, then season with cumin, paprika, salt, and pepper.
Bake or air-fry the seasoned sweet potatoes until fork-tender, then set them aside.
Blend the small can of chipotle peppers in adobo sauce until smooth. Set the chipotle sauce aside.
Preheat the oven to 400°F (200 °C) (200°C (400 °F)).
Make the roux. Melt the vegan butter in a pot over low to medium heat.
Sprinkle the flour into the melted butter while stirring continuously. Cook for 3–5 minutes, until the roux is light brown and slightly puffy.
Add the chopped onion, minced garlic, and chopped mini sweet peppers to the roux. Cook for 5 minutes, taking care that the roux does not burn.
Add the plant-based milk and vegetable broth to the pot, stirring to incorporate them into the roux.
Add the rinsed and drained black beans, 3 tablespoons of the blended chipotle sauce, thyme, salt, and black pepper. Cook for 5 minutes.
Add the cooked sweet potatoes and stir them into the bean mixture.
If using it, add the seasoned Lion's Mane mushroom and stir until distributed through the filling.
Roll out the room-temperature pizza dough and cut it into sections sized to fit your baking mold.
Place the dough sections into the mold. Fill each pocket with the black bean, sweet potato, and mushroom mixture, if using.
Sprinkle vegan feta cheese over the filling.
Fold the edges of the dough over the top of the filling to enclose the pockets.
Bake at 400°F (200 °C) (200°C (400 °F)) for approximately 20–30 minutes, until the dough is crispy.
Remove the pockets from the oven and serve.

Notes

The Lion's Mane mushroom is optional. The source does not specify the amount of pizza dough or vegan feta, the baking mold size, or the exact bake/air-fry temperature and time for the sweet potatoes. The recipe text refers to a spelt-flour pocket crust, but says that crust recipe will be shared separately.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 479
Protein: 17 g
Carbs: 82 g
Fat: 10 g
Fiber: 12 g

Where the calories come from

Premade pizza dough43%
Black beans20%
Large sweet potatoes11%
Vegan feta cheese8%
Vegan butter6%
Everything else11%

main
vegan
plant-based
savory
baked
handheld
Halloween
mushroom

Lion's Mane, Sweet Potato, Black Bean and Feta Pockets

Ingredients

Sweet Potatoes

Black Beans

Additional Ingredients

Steps

Notes

Nutrition

Where the calories come from

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