Forget The Turkey!

Love vegetables? Is cheese your fave? Then try this delicious, puffy recipe at your holiday gathering.

Puff pastry is an amazing time-saving ingredient that makes quick work of these Thanksgiving veggie tarts. Pick your favorite vegetable, shred your favorite cheese, toss on a few fresh herbs, and you've got a scrumptious vegan holiday appetizer or main course meal.

Thanksgiving Appetizer Tarts

Serves 16

Ingredients:

  • 1 (17-ounce) package frozen puff pastry, thawed
  • 2 cups shredded vegan cheese
  • 1 pint grape tomatoes, each halved
  • 1 large yellow bell pepper, seeded, sliced
  • Handful of chopped fresh herbs of your choice

Directions:

  1. Preheat oven to 400 degrees F.
  2. Unfold each sheet of puff pastry and roll with a baking pin to flatten evenly. Cut each sheet in half. Place on baking sheets.
  3. Scatter cheese evenly over the puff pastry. Top 2 sheets with grape tomatoes and the the other 2 sheets with bell pepper slices.
  4. Sprinkle herbs over the tomatoes and peppers.
  5. Bake for 15 minutes or until puff pastry is lightly browned and cheese is melted.
  6. Move baking sheets to wire racks to cool for 10 minutes.
  7. Transfer tarts to a cutting board and use a sharp knife or pizza wheel to cut into strips. Serve immediately.

More tasty, meatless recipes!

Meatless Monday: Potato-rosemary pizza
Goat cheese and avocado stuffed portobello mushrooms
Sunny Meyer lemon & pine nut hummus

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