Wholesome and Delicious Vegan Phyllo Breakfast Pocket Recipe

Hello and welcome to my vegan phyllo breakfast pocket recipe article! My name is Brené Brown, and I am beyond excited to share this savory vegan breakfast with you.

Are you looking for a new delicious and healthy breakfast recipe? One that will make your taste buds dance with joy? You’ve come to the right place! This vegan phyllo breakfast pocket recipe is perfect for anyone who wants to kickstart their day with a nutritious meal that is easy to make and absolutely scrumptious.

I created this recipe as a healthier alternative to traditional breakfast pockets, which are usually packed with meat, cheese, and other animal products. With a blend of nutritious ingredients such as tofu, frozen spinach, mushrooms, onions, garlic, and caraway seeds, this vegan phyllo breakfast pocket is not only good for you but it’s also full of flavor.

So join me on this culinary journey as we explore the world of vegan cooking and put together one of the tastiest and most satisfying breakfast pockets you have ever had. Trust me; your friends and family will be begging for seconds. Let’s get started!

Why You’ll Love This Recipe

Vegan Phyllo Breakfast Pocket.
Vegan Phyllo Breakfast Pocket.

Are you looking for a savory vegan breakfast that’s easy to make and absolutely delicious? Look no further than these Vegan Phyllo Breakfast Pockets! Trust me when I say that once you try this recipe, it’ll quickly become a staple in your breakfast rotation.

First off, let’s talk about the pastry itself – phyllo dough. It’s light, flaky and provides the perfect crunch to these breakfast pockets. And the best part? It’s completely vegan. So, you can indulge in buttery goodness without any animal-based ingredients.

Now, let’s move onto the filling. This recipe packs in some serious flavor with a combination of tofu, mushrooms, spinach, and vegan cheese. Add in some garlic and caraway seeds for an extra zing of flavor! Not only is this filling incredibly tasty, but it’s also packed with nutrition too. Spinach is rich in iron and tofu is an excellent source of plant-based protein, making these breakfast pockets a healthy start to your day.

And the best part is that you can customize these breakfast pockets to your liking. Swap out the veggies for your favorite ones or experiment with different types of vegan cheese to find your ideal flavor combination.

So what are you waiting for? Give this vegan phyllo breakfast pocket recipe a try and see just how tasty plant-based eating can be!

Ingredient List

 Perfect flaky layers of phyllo create a cozy blanket for our breakfast pocket.
Perfect flaky layers of phyllo create a cozy blanket for our breakfast pocket.

Get ready to unpack your grocery bags and make sure you have everything, bold important information phrase, grab a pen, and let’s get started with the ingredient list.

Here are the ingredients you’ll need:

  • 1 package of phyllo dough (best phyllo dough for breakfast pocket recipe)
  • 8 ounces of frozen spinach
  • ½ cup of vegan cheese (vegan feta works best)
  • 4 cups of mushrooms
  • 2 cups of firm tofu
  • 1 garlic clove, minced
  • 1 onion, chopped
  • caraway seeds (recommended)
  • olive oil
  • bacos bacon bits (optional substitution)

Optional Ingredient

If you want to add some flair to your breakfast pockets or prefer a slightly different flavor, the bacos bacon bits serve as an excellent substitution option. These vegan-friendly bacos bacon bits combined with the savory taste of this recipe will not disappoint.

Now that you have your ingredient list down pat make sure to read next week’s article for further detailed instructions on how to create these vegan phyllo breakfast pockets to remember!

The Recipe How-To

 The warm and savory blend of tofu and veggies adds extra goodness to every bite.
The warm and savory blend of tofu and veggies adds extra goodness to every bite.

Now let’s jump right into making these delicious and savory vegan phyllo breakfast pockets! Gather all your ingredients and enjoy the process of creating a perfect meal.

Step 1: Preparing the Fillings

First, we will prepare the fillings. In a pan, heat some olive oil over medium heat. Add 1 chopped onion and sauté for 3 minutes. Add 4 chopped mushrooms and continue cooking until they’re tender.

Next, add you can of frozen spinach (8 ounces) to the pan along with one grated garlic clove, 1 cup of crumbled firm tofu, ½ cup vegan cheese, and a pinch of caraway seeds. Mix everything together until the filling is well integrated.

Step 2: Preparing the Phyllo Dough

Now let’s prepare our phyllo dough. Lay out the phyllo dough sheets and cut them into equal portions. Remember, the size you cut your sheets will determine the size of your breakfast pockets.

Lightly brush each sheet with a light coating of melted vegan spread/butter or olive oil to keep it moist, preventing it from becoming too brittle while baking.

Step 3: Stuffing Your Phyllo Breakfast Pockets

Take one sheet for each pocket and layer them one on top of another, making sure all edges are even. This will create a slightly thicker base for your breakfast pocket that will hold all that delicious filling.

Place two tablespoons of the spinach-tofu mixture in the center, bring up two opposite corners to meet in the middle, fold sides over top of pouch and keep rolling upwards until you have formed an enclosed pocket.

Repeat until your sheets or filling runs out. This recipe should yield approximately six regular size breakfast pockets or even eight smaller ones!

Step 4: Baking

Pre-heat your oven to 375°F (190°C). While it heats up lay out all your formed pastry pockets on a greased baking sheet. Brush them lightly with more melted vegan spread/butter or olive oil for extra crispiness!

Bake them in your preheated oven at 375°F (190°C) for approximately 25-30 minutes or until golden brown on top.

Now take them out from the oven, let cool off a bit and enjoy these wonderful vegan phyllo breakfast pockets!

Substitutions and Variations

 Get that extra crispiness on the outside and delicate softness on the inside. Is there anything quite like it?
Get that extra crispiness on the outside and delicate softness on the inside. Is there anything quite like it?

As a vegan chef, I believe that cooking should be fun, creative, and adaptable. In this section, I’ll share with you some substitutions and variations for our Vegan Phyllo Breakfast Pocket recipe that will give you endless opportunities to play and experiment in the kitchen.

1. Swap frozen spinach for fresh baby spinach or kale – To add a crunchier texture to the pocket filling, you can replace the frozen spinach with a handful of fresh baby spinach or chopped kale. Just remember to remove the stems and drain any excess liquid before using them in your recipe.

2. Substitute tofu with tempeh – If you’re looking for an alternative protein source, you can swap out the tofu for crumbled tempeh. Tempeh has a chewier texture than tofu, making it perfect for adding more depth and substance to your breakfast pockets.

3. Add vegan chorizo – If you’re craving a spicy kick in your breakfast pocket, try mixing in some vegan chorizo. It has smoky and earthy flavors that pair well with the mushrooms and caraway seeds in this recipe.

4. Try different types of vegan cheese – You can use any type of vegan cheese instead of feta cheese to create different flavor profiles in your phyllo pockets. Some good options include cheddar, mozzarella, or even a vegan cream cheese.

5. Use puff pastry instead of phyllo dough – While phyllo dough is light and crispy, puff pastry has a buttery richness that adds more decadence to your breakfast pockets. Feel free to experiment with both types of dough to find which one suits you best.

Remember that these are just suggestions, and you should feel free to create your own combinations based on what ingredients you have available or what flavors sound appealing to you. The goal is not just to create a tasty breakfast pocket but also to enjoy the process of cooking and exploring new possibilities in the kitchen!

Serving and Pairing

 A great way to start the day, a vegan breakfast that packs more protein than you might think.
A great way to start the day, a vegan breakfast that packs more protein than you might think.

Now, let’s talk about how to serve and pair your vegan phyllo breakfast pockets!

These breakfast pockets are an all-in-one dish that can be served on their own or paired with other plant-based breakfast items for a full and satisfying meal.

Firstly, you can enjoy these pockets all by themselves, as they contain all the necessary ingredients for a nutritious and filling breakfast. Simply bake them up and enjoy hot out of the oven. They also make great grab-and-go breakfasts for rush mornings.

If you want to add some sides, try serving them with a side of roasted potatoes, sliced avocado, or a fresh green salad. You can also serve some fruit on the side to add some sweetness to your meal. Sipping on a cup of coffee or tea would perfectly compliment this light but flavorful dish.

For a more hearty breakfast meal, you could pair these vegan phyllo pockets with tofu scramble or tempeh bacon. This will make your breakfast extra filling and completely satisfying helping you jumpstart your day with nutritious choices.

No matter what you choose to pair your vegan phyllo pockets with, it’s sure to make for a delicious and nutritious start to your day!

Make-Ahead, Storing and Reheating

 Looking for a handheld meal that’s easy to eat on-the-go? Look no further!
Looking for a handheld meal that’s easy to eat on-the-go? Look no further!

I know that some mornings, it can feel like a victory just to get out of the house on time. That’s why I’m thrilled to share that this vegan phyllo breakfast pocket recipe can be easily made ahead of time and reheated whenever you’re ready.

To make ahead: after assembling the pockets, cover them in plastic wrap and store them in the fridge for up to 24 hours before baking.

To store: if you have leftovers, don’t worry – these pockets will hold up well in the fridge for up to four days. Keep them covered with plastic wrap or in an airtight container to ensure freshness.

To reheat: preheat your oven to 350°F and pop the pockets in for 10-15 minutes, or until heated through. If you’re short on time, microwave them on high for 1-2 minutes (although I recommend the oven method for best results).

I’ve found that this recipe reheats wonderfully, making it perfect not only for busy mornings, but also as a mid-day snack or a quick breakfast-for-dinner meal. Trust me – your taste buds won’t know the difference between a freshly-baked and reheated pocket.

In summary, this vegan phyllo breakfast pocket recipe is meal prep-friendly and great for batch-cooking. You can enjoy the pockets warm and fresh or reheat them at your convenience.

Tips for Perfect Results

 A delightful breakfast that hits the spot, with an irresistible combination of savory and sweet flavors.
A delightful breakfast that hits the spot, with an irresistible combination of savory and sweet flavors.

As a vegan chef, I know that when it comes to working with phyllo dough, getting it right can be tricky. But don’t despair! With a few tips and tricks, you can create perfect vegan phyllo breakfast pockets every time.

1. Use the Best Phyllo Dough

The quality of your phyllo dough will make all the difference in the end result. Choose high-quality, fresh dough for the best texture and flavor. If you’re short on time, frozen phyllo dough works well too.

2. Keep the Dough Moist

Phyllo dough dries out quickly, so it’s essential to keep it moist while you’re working with it. Cover the dough with a damp towel or plastic wrap between layers to prevent it from drying out.

3. Use a Light Coating of Melted Butter or Olive Oil

To add flavor and help crisp up the pastry, use a light coating of melted butter or olive oil between each layer of phyllo. Just be sure not to use too much or your pastry will become greasy.

4. Flour Your Work Surface

Phyllo dough is thin and delicate, which makes it prone to sticking to your work surface. To avoid this problem, lightly flour your work surface and rolling pin before rolling out the dough.

5. Add Filling in Small Amounts

When adding filling to your phyllo pockets, stick to small amounts so that they don’t break open during baking. If you need more filling, just make an additional pocket.

6. Seal the Pockets Tightly

To prevent your breakfast pockets from opening up during baking, make sure to seal them tightly. Brush a thin layer of water or aquafaba (chickpea liquid) along the edges before folding them over and pressing them together.

7. Bake at the Right Temperature

Phyllo dough needs high heat for crispy results, so preheat your oven to 375°F and bake until golden brown and crispy.

With these tips in mind, you’ll be ready to create delicious vegan phyllo breakfast pockets that are sure to impress!

Bottom Line

In conclusion, this Vegan Phyllo Breakfast Pocket recipe is a delicious and nutritious way to start your day! It offers a delicious balance of savory flavors and healthy ingredients that will satisfy your appetite while fueling your body with essential nutrients.

Whether you are vegan or just looking for a new breakfast option, this recipe is an exceptional choice that you will love. The combination of the crispy phyllo dough paired with the creamy tofu scramble and flavorful filling is unmatched.

Not only is this recipe delicious, but its versatile nature also provides endless possibilities for personalization. Experiment with different types of vegetables or vegan cheeses to create your very own version of this breakfast pocket.

So next time you’re looking for a hearty and flavorful breakfast option, make sure to give this Vegan Phyllo Breakfast Pocket recipe a try. Trust us, once you take a bite, you will be hooked!

Vegan Phyllo Breakfast Pocket.

Vegan Phyllo Breakfast Pocket. Recipe

Nice vegan breakfast. (or whenever).
No ratings yet
Prep Time 30 mins
Cook Time 20 mins
Course Breakfast
Cuisine Vegan
Calories 210.2 kcal


  • 1 onion
  • 1 garlic clove (smashed or minced)
  • 1/4 Bacos bacon bits (or sliced soy bacon)
  • 3/4 cup tofu (or egg replacer)
  • 1/2 cup frozen peas
  • 2 (6 1/2 ounce) cans mushrooms
  • 1/2 cup frozen spinach (or more to taste)
  • salt and pepper
  • 1 dash hot pepper
  • 1 (16 ounce) package phyllo dough
  • 3 slices vegan cheese (optional)
  • 2 tablespoons caraway seeds (optional)


  • Cook and brown slightly onion and garlic in pam, add fake bacon.
  • Add mushrooms.
  • Add tofu to pan, cook, brown some of the bits if you'd like.
  • Then add crumbled tofu brown bits if you'd like.
  • Add peas. Set aside on large sheet pan to cool.
  • Once cool and phyllo is thawed get about 4-6 sheets of phyllo and cut phyllo sheets in half then place about 1/2 of a cup of the egg/tofu filling in the middle of the phyllo.
  • Fold the two sides at your hands in over the filling, then use your thumbs and fold the side facing you up.
  • Then fold the top side inches Spray with pam spray and place on cookie sheet.
  • Repeat until all the egg/tofu mix is gone.
  • Make sure to spray the tops of all your packets.
  • Bake at 375-400 for 20-35 minutes Or until golden brown.

Add Your Own Notes


Serving: 128gCalories: 210.2kcalCarbohydrates: 34.9gProtein: 8gFat: 4.5gSaturated Fat: 1gSodium: 295.8mgFiber: 2.5gSugar: 2.2g
Keyword < 60 Mins, Beans, Breakfast, Easy, Egg-free, Free Of..., Lactose-free, Lunch, Soy/Tofu, Vegan
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