Vegan Veg Puff
Get ready to tantalize your taste buds with this irresistible Vegan Veg Puff recipe—a perfect fusion of flaky, golden-brown vegan puff pastry and a spiced vegetable filling that bursts with flavor! Featuring a medley of tender potatoes, carrots, green peas, and aromatic spices like cumin, coriander, and garam masala, these savory pastries make for a delightful snack or appetizer. The pastry pockets are brushed with non-dairy milk before baking, ensuring a crisp, golden finish. These hassle-free puffs are made using ready-made vegan puff pastry sheets, making them easy to whip up in less than an hour. Serve them warm with ketchup, tangy chutneys, or a creamy vegan yogurt dip for the ultimate comfort food experience. Perfect for parties, quick lunches, or an indulgent treat, this recipe is a must-try for lovers of vegan comfort food!
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Recipe Information
Ingredients
- 4 sheets Ready-made vegan puff pastry sheets
- 2 medium Potatoes
- 1 medium Carrots
- 0.5 cup Green peas
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil (vegetable or coconut)
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 2 tablespoons Non-dairy milk (for brushing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Peel and dice the potatoes and carrot into small cubes. Boil them together in a pan with salted water until just tender (about 7-9 minutes). Add the green peas during the last 2 minutes of boiling. Drain and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Cook the spices for 1 minute, stirring constantly to toast them.
Add the boiled vegetables to the skillet and mix well, ensuring they are coated in the spice mixture. Season with salt and cook for another 2-3 minutes. Remove from heat and let it cool slightly.
Add freshly chopped cilantro to the vegetable mixture and mix in. This will add a fresh burst of flavor.
Roll out the vegan puff pastry sheets on a floured surface, if needed, and cut each sheet into 4 equal rectangles.
Place about 2-3 tablespoons of the vegetable filling in the center of each rectangle. Fold the pastry over the filling to form a sealed pocket (either rectangular or triangle-shaped). Press the edges lightly with a fork to seal.
Arrange the filled puffs on the prepared baking tray. Brush the tops with non-dairy milk to help them achieve a golden-brown color while baking.
Bake the puffs in the preheated oven for 20-25 minutes or until the pastry is golden and puffed.
Remove from the oven and allow them to cool slightly before serving. Serve warm with ketchup, chutney, or vegan yogurt dip.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 21.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2980 mg | 63% | |
*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.
