Vegan Schinkengipfel
Discover a delicious twist on the traditional Austrian favorite with Vegan Schinkengipfel, a plant-based take on crescent-shaped puff pastry delights! This recipe swaps out ham for a savory tofu filling, marinated with soy sauce, smoked paprika, and maple syrup for a rich umami flavor. Mixed with creamy vegan cream cheese, Dijon mustard, nutritional yeast, and fresh parsley, the filling is perfectly balanced with a touch of tang and cheesy richness. Wrapped in flaky, golden vegan puff pastry, these pastry crescents bake to perfection in just 25 minutes. Whether served warm or at room temperature, Vegan Schinkengipfel is the ultimate crowd-pleaser, offering a satisfying appetizer or finger food that’s both indulgent and entirely plant-based. Perfect for parties, holidays, or a comforting snack, this recipe combines ease and flavor in every bite!
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Recipe Information
Ingredients
- 2 sheets Vegan puff pastry sheets
- 200 grams Firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 tablespoon Maple syrup
- 3 tablespoons Nutritional yeast
- 1 tablespoon Dijon mustard
- 100 grams Vegan cream cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Plant-based milk
Instructions
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
Drain the tofu and press it to remove excess water. Crumble the tofu into a bowl.
Add soy sauce, smoked paprika, and maple syrup to the tofu. Mix well to coat the tofu evenly.
In a separate bowl, combine nutritional yeast, Dijon mustard, vegan cream cheese, chopped parsley, salt, and black pepper. Mix until smooth.
Stir the tofu mixture into the cream cheese mixture until thoroughly combined.
On a lightly floured surface, roll out the puff pastry sheets to smooth out any creases, and then cut each sheet into four equal triangles.
Place a generous spoonful of the tofu and cheese mixture onto the wide end of each pastry triangle.
Roll the puff pastry from the wide end towards the tip to enclose the filling, forming a crescent shape.
Place each rolled crescent onto the prepared baking sheet.
Brush the tops of the rolls 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.
Allow to cool slightly before serving. Enjoy these Vegan Schinkengipfel warm or at room temperature.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 17.1 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 436 mg | 34% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 945 mg | 20% | |
*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.
