Tag Archives: cranberry sauce

Savory Holiday Pastry & Spicy Cranberries


In 2013, we won Beyond Meat‘s Clucktober contest, and they gave us – for a Twitter post – a free year of product. It was pretty freaking awesome. We have been posting away all year, making fun new recipes with the chicken-less strips and beef-less crumbles. We’ve also made a few friends with the folks that work there, like Justin. He said he thought that Beyond Meat might not make it as a main dish for the holidays, but we wanted to show him that it could easily take center stage.

Like in these incredibly elegant, yet easy Savory Holiday Pastries. They literally take less than 30 minutes to make. Try that timeline for any other holiday main dish!

To serve alongside, we devised a Spicy Cranberry sauce that accents the pastries – the secret ingredient is adobo sauce! This recipe is a snap, too. Need a simple side? Try any kind of steamed, wilted greens – Swiss chard, kale, arugula, spinach. Greens are amazing with cracked pepper and a splash of vinegar.


Spicy Cranberries

12 oz. bag of cranberries, rinsed and sorted

2/3 cup orange marmalade (about one 8 oz. jar)

1 chipotle pepper, minced (or less, to taste)

2 Tbl. adobo sauce, from the canned chipotle peppers (like Goya brand)

In a medium saucepan, combine cranberries, marmalade, chipotle pepper and adobo sauce. Stirring frequently, cook over medium-high heat until cranberries begin to pop and crackle. When a thick gel has formed (cranberries have loads of natural pectin!), remove from heat and set aside until ready to serve the meal.


Savory Holiday Pastry

1/2 cup fig jam, room temperature

1/2 cup plain vegan cream cheese (such as TofuttiDaiyaGalaxy or Trader Joe’s), room temperature

1 pack lightly seasoned Beyond Meat Chicken

1 tsp. olive oil

1 cup yellow onion, finely chopped

1 cup mushrooms, finely chopped

1 tsp. dried thyme

1 tsp. dried sage

1/4 tsp. white pepper

pinch salt, or to taste

Preheat oven to 400. In a small bowl, stir together fig jam and vegan cream cheese. Set aside.

Using a fork or your fingers, shred Beyond Meat chicken strips into small pieces. Set aside.

In a large skillet, combine chopped olive oil, onion, mushrooms, thyme, sage, white pepper and salt over medium heat. Saute 4 to 6 minutes, until onions are translucent and mushrooms tender. Add shredded Beyond Meat and stir to until coated and warmed through. Remove from heat.

On a flat work surface, unroll both sheets of puff pastry from the box. Cut each sheet into six equal pieces.

Add a spoonful of fig jam/cream cheese to one corner of each of the twelve puff pasty pieces. Top with even amounts of Beyond Meat/onion mixture until all ingredients are used up. Fold diagonally and crimp pastries closed with a fork. Transfer carefully to two baking sheets.

Bake at 400 for 15 minutes, until pastries are golden brown and crispy. Allow to cool on baking sheet five minutes before serving with Spicy Cranberries.