Dairy-Free Veggie Puffs
Satisfy your snack cravings with these irresistible Dairy-Free Veggie Puffs, a plant-based twist on a classic treat! Encased in flaky, vegan puff pastry, these golden triangles are stuffed with a vibrant medley of sautéed carrots, zucchini, peas, and aromatic spices like cumin and smoked paprika. Perfectly dairy-free, the recipe calls for olive oil and a touch of unsweetened plant-based milk for brushing, making it ideal for vegans or anyone avoiding dairy. Ready in just 45 minutes, these veggie puffs effortlessly combine convenience with wholesome flavor, making them a delightful appetizer, party snack, or on-the-go bite. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2 sheets Frozen vegan puff pastry sheets
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, diced small
- 1 small Zucchini, diced small
- 1 cup Frozen peas
- 1 teaspoon Spices: ground cumin
- 0.5 teaspoon Spices: smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, oat)
Instructions
Thaw the vegan puff pastry sheets according to package instructions and keep them chilled until ready to use.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrot and zucchini to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are slightly softened.
Mix in the frozen peas, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until the peas are heated through. Remove the skillet from heat and allow the mixture to cool slightly.
On a lightly floured surface, roll out each puff pastry sheet slightly to smooth the seams, if necessary. Cut each sheet into 4 equal squares, making 8 squares total.
Spoon about 2 tablespoons of the cooled veggie filling onto the center of each square.
Fold each square diagonally to form a triangle, and pinch the edges together to seal completely. If needed, use a fork to crimp the edges for a tighter seal.
Place the veggie puffs onto the prepared baking sheet, leaving space between each one.
Brush the tops of the puffs lightly with plant-based milk to encourage browning.
Bake in the preheated oven for 20–25 minutes, or until the puff pastry is golden brown and flaky.
Remove from the oven, let cool for a few minutes, and serve warm. Enjoy your dairy-free veggie puffs!
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 25.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
