Not So Beefy Crescent Roll-Ups

This recipe is sort of like egg roll meets crescent roll. Don't omit the water chestnuts as they really pull this recipe together.

• 1 package Morningstar Recipe Crumbles or Gimme Lean / Smart Grounds (about 8 or so ounces is all you need)
  
• 1 can water chestnuts
  
• 1/2 chopped onion
  
• 1 clove garlic
  
• 1 package onion mushroom soup mix
  
• 1 teaspoon soy sauce
  
• 1 can bean sprouts or 1 cup fresh sprouts
  
• 2-3 packages crescent rolls
  Sauce - mix together the following:
  
• 1/4 cup spicy mustard
  
• 1/3 cup vegenaise or soy mayo
  
• 1 teaspoon granulated garlic
  
• 1 teaspoon sriracha sauce
  

1. Cook crumbles according to package directions.
   
2. Add water chestnuts, onion, garlic, soup mix, soy sauce and sprouts and simmer until onions are translucent.
   
3. Spread crescent roll dough out and press the perforations together to seal the two halves together making a rectangle.
   
4. Spread about 2 tablespoons mixture on one half of the rectangle. Fold the other half over and seal the edges with a fork all around.
   
5. Bake at 350 for 15-20 minutes and serve with dipping sauce.
   

Did you know that both Lipton Onion Mushroom soup mix and Pilsbury Crescent Rolls are vegan? Surprised? I certainly was. Many foods that you enjoy are already vegan.