Vegan Beef and Vegetable Pastie
Savor the hearty goodness of a **Vegan Beef and Vegetable Pastie**, a plant-based take on the classic comfort food dish. Wrapped in flaky vegan puff pastry, these delightful pockets are brimming with a savory filling of plant-based ground beef, tender diced vegetables like carrots, potatoes, and mushrooms, and a medley of peas and aromatic herbs like rosemary and thyme. Enhanced by the umami-rich flavors of soy sauce and vegan Worcestershire sauce, this recipe perfectly balances texture and taste. With its 30-minute prep time and golden-brown finish after baking, these pasties are ideal for a quick dinner, meal prep, or entertaining guests. Easy to make and impossible to resist, this vegan pastie will satisfy cravings for both tradition and innovation. Perfect for anyone looking for a **vegan comfort food**, **plant-based pastry recipe**, or simply a delicious way to enjoy **meat-free meals**!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 large carrot, diced
- 1 medium potato, peeled and diced
- 1 cup mushrooms, finely chopped
- 8 ounces plant-based ground beef substitute
- 1 cup frozen peas
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon fresh rosemary, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 sheets vegan puff pastry sheets
- 2 tablespoons non-dairy milk (for brushing)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic, diced carrot, diced potato, and chopped mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the plant-based ground beef substitute and cook until browned, about 5 minutes.
Add frozen peas, vegan Worcestershire sauce, soy sauce, thyme, rosemary, salt, and black pepper. Mix well and allow the mixture to cook for another 2-3 minutes, ensuring everything is well combined. Remove from heat and let it cool slightly.
Roll out the vegan puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal-sized squares.
Place a generous spoonful of the filling onto one half of each pastry square, leaving about half an inch of border around the edges.
Brush the edges of the pastry with non-dairy milk, then fold the other half of the pastry over the filling to form a triangle. Press the edges firmly with a fork to seal.
Place the pasties on a baking sheet lined with parchment paper. Brush the tops with a little more non-dairy milk to enhance browning.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Allow to cool slightly on a wire rack before serving. Enjoy your Vegan Beef and Vegetable Pastie warm!
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 26.2 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3096 mg | 66% | |
*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.
