Cheesy TVP Tortilla Pockets

Method

1. 1 Preheat your oven to 180°C Fan (approx. 400°F).
2. 2 Place the TVP in a bowl and cover with the warm vegetable stock. Let it stay for 10 minutes; it will absorb the liquid and triple in size. Once soaked, pour into a colander to drain any excess stock, then use your hands to squeeze out the remaining liquid thoroughly.
3. 3 Quickly dip each whole wheat tortilla into a bowl of water, then cut them in half to create two half-moons. Set these aside.
4. 4 Heat a good glug of olive oil in a non-stick pan over medium heat. Add the diced onion and minced garlic with a pinch of salt. Cook until fragrant, about 3–5 minutes. Add the diced red bell pepper and cook for another 30 seconds.
5. 5 Add the hot chilli powder, smoked paprika, onion powder, garlic powder, cumin, oregano, cayenne pepper, and tomato paste. Cook for another minute to toast the spices and mix.
6. 6 Incorporate the TVP into the pan, stirring to melt the protein with the flavors. Add the tomato passata. Fill about half the passata container with water and add that to the pan as well. Season with salt and black pepper and let cook for 20 minutes until the mixture has thickened.
7. 7 Add the corn kernels and nutritional yeast. Stir well and turn off the heat. Adjust seasoning with salt and pepper if needed.
8. 8 To create the pockets, take a tortilla half-moon and place it flat on your work surface with the straight (cut) edge facing you. Place a generous spoonful of the mince mixture in the center. Fold the two straight corners inward toward the center, overlapping them so they form a triangle or "envelope" shape that holds the filling inside.
9. 9 Place the pockets seam-side down in a square baking tin (23cm / 9in). It should hold all 6 pockets; you can overlap them if necessary. If you have leftover filling, spread it over the top.
10. 10 Spread the cashew queso and the golden breadcrumbs evenly over the top. Give the tray a light mist of olive oil.
11. 11 Bake in the oven for 25–30 minutes until the top is golden and crisp. Serve with a side of fresh greens.