2 cans white beans, drained (I used white kidney and butter beans)
1 can diced tomatoes, drained
1-1/2 cups artichoke hearts, drained and chopped
1 package Trader Joes chicken-less strips, diced (or other equivalent, optional)
1 tsp dried sage
3-4 Tbsp vegan cream cheese
1 sheet puff pastry, defrosted
Mix the beans, tomatoes, artichoke hearts, 'chicken' bits and sage together in a casserole dish. Distribute little bits of the vegan cream cheese across the whole thing and stir. Top with puff pastry and bake at 400 for 45 minutes, or until the puff pastry is all puffed up and golden.
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If you have a little strip of puff pastry left over, I like to slather it with raspberry jam, sprinkle on some chocolate chips, roll it up and dust it with hot cocoa mix, then bake for 20-30 minutes. It tastes amazingly decadent, and it's so damn easy.
