Vegan Chicken Curry Puff
Indulge in the irresistible flavors of these Vegan Chicken Curry Puffs, a plant-based twist on a beloved classic! Featuring flaky, golden vegan puff pastry enveloping a hearty filling of savory vegan chicken substitute, tender potatoes, sweet carrots, and vibrant peas, this recipe is a celebration of spices and textures. The filling is infused with aromatic curry powder, garlic, and ginger, then simmered in creamy coconut milk for a rich and mouthwatering taste. Perfect as a snack, appetizer, or light meal, these curry puffs are easy to prepare and make for crowd-pleasing treats. Enjoy them warm or at room temperature, and watch them disappear faster than you can say "crunchy and delicious!" Ideal for vegan comfort food lovers and fans of curry, this recipe brings efficiency and flavor together with just 20 minutes of prep time.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets (vegan)
- 200 grams vegan chicken substitute
- 1 large, peeled and diced potato
- 1 large, peeled and diced carrot
- 75 grams frozen peas
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 2 tablespoons curry powder
- 120 ml coconut milk
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced potato and carrot to the skillet and cook for another 5 minutes until slightly softened.
Stir in the curry powder and mix well until the vegetables are coated.
Add the vegan chicken substitute to the skillet along with the frozen peas. Cook for another 2 minutes.
Pour in the coconut milk and soy sauce, stir to combine, and bring the mixture to a simmer. Allow it to cook for about 10 minutes or until the potatoes are tender and the mixture has thickened.
Season with salt and black pepper to taste. Remove from heat and let the mixture cool slightly.
Roll out the vegan puff pastry sheets on a lightly floured surface. Cut each sheet into 6 squares or rectangles.
Place a generous tablespoon of the cooled filling in the center of each pastry piece.
Fold the pastry over the filling to form a triangle or rectangle, and press the edges with a fork to seal.
Place the filled pastries on the prepared baking sheet. Use a knife to cut a small slit on top of each pastry to allow steam to escape.
Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and let cool slightly before serving. Enjoy your Vegan Chicken Curry Puffs warm or at room temperature.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 7505 mg | 326% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 31.3 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2371 mg | 50% | |
*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.
