I stumbled upon this Hellman’s recipe for Turkey Turnovers when a couple of my Facebook friends “liked” the Hellman’s page. Somehow it showed the link and picture of the turnovers and I knew in an instant that I must veganize this recipe!

It was simple enough. I replaced the turkey with cubed extra-firm tofu. I simply fried slices of tofu on a skillet with a little olive oil, salt, and pepper until they were slightly browned. I then diced the tofu. I substituted Daiya Cheddar Style Shreds for the dairy cheese and my new favorite condiment, Chipotle Vegenaise, for the Hellman’s Mayonnaise. I used Original Vegenaise for the glaze on top of the rolls though. Luckily, Pillsbury Original Crescent Rolls are accidentally vegan. The only change I may make in the future is to add a bit more broccoli and a little less tofu. My turnovers didn’t come out as perfect with the ratio of tofu to cheese and broccoli (compared to the Hellman’s picture). Regardless, this was one delicious meal. The omni husband loved them too.

The recipe makes 8 large filled crescent rolls. We each had two, as they were quite satisfying, with a romaine salad on the side. The Chipotle Vegenaise gave it a great spicy, creamy flavor, but if one doesn’t prefer it spicy, the Original Vegenaise or another plain eggless mayonnaise could easily replace it. Highly recommended! Anytime you put ingredients between crescent rolls and flaky goodness, the taste and excitement go up, in the words of Emeril Lagasse, “Bam! Another Notch!”

Overall, we’d rate this recipe as 4 1/2 out of 5 carrots on the veganlicious scale!