Vegan Veggie Puffs
Crispy, golden, and bursting with flavor, these Vegan Veggie Puffs are the perfect handheld snack or appetizer to satisfy any craving. Made with flaky vegan puff pastry and packed with a spiced medley of tender carrots, peas, potatoes, and vibrant spinach, this recipe features a delightful balance of wholesome, savory goodness. Flavored with aromatic curry powder, paprika, and cumin, these puffs deliver a subtle kick that pairs beautifully with the buttery pastry. Quick to prepare and oven-baked to perfection in just 25 minutes, they're a crowd-pleasing option for parties, potlucks, or an indulgent tea-time treat. Serve them warm as is, or pair with your favorite dipping sauce for an irresistible vegan snack!
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Recipe Information
Ingredients
- 2 sheets Vegan puff pastry sheets
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 0.5 cup Frozen peas
- 1 small Potato, peeled and diced
- 1 cup Spinach, chopped
- 1 teaspoon Curry powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsweetened plant-based milk (for brushing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a pan over medium heat and sauté the chopped onion for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced carrot, potato, and a small splash of water, cooking for 5-7 minutes or until the vegetables soften slightly.
Add the frozen peas, chopped spinach, curry powder, paprika, ground cumin, salt, and black pepper. Cook for another 3-4 minutes, stirring frequently, until the spinach wilts and the mixture is well combined.
Remove the vegetable filling from heat and allow it to cool slightly.
Roll out the vegan puff pastry sheets and cut each sheet into 4 equal squares.
Place about 2 tablespoons of the vegetable filling in the center of each puff pastry square.
Fold each square diagonally to form a triangle, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Brush the tops of the puffs with unsweetened plant-based milk to help them brown in the oven.
Arrange the puffs on the prepared baking sheet, leaving some space between them.
Bake for 20-25 minutes, or until the pastry is golden and flaky.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1409 mg | 30% | |
*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.
