15 Delicious Vegan Puff Pastry Recipes – Easy and Delicious Ideas

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, sauté chopped onions and garlic until translucent.
3. Add fresh spinach and cook until wilted. Drain any excess liquid.
4. In a bowl, crumble the vegan feta and mix it with the spinach mixture. Add salt, pepper, and a pinch of nutmeg.
5. Roll out the puff pastry and place it in a pie dish.
6. Spread the spinach and feta mixture over the pastry.
7. Place a second layer of pastry on top, sealing the edges.
8. Brush the top with a bit of olive oil or vegan butter.
9. Bake for 25-30 minutes, or until golden brown.
10. Let it cool slightly before serving.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a pan and sauté sliced leeks and minced garlic until soft.
3. Add sliced mushrooms, thyme, and cook until the mushrooms are tender.
4. Season with salt and pepper to taste.
5. Roll out the puff and place it on a baking sheet.
6. Spread the mushroom and leek mixture over the pastry, leaving a small border.
7. Optionally, brush the edges of the pastry with a mixture of olive oil and plant-based milk for a golden finish.
8. Bake for 20-25 minutes, until the pastry is puffed and golden.
9. Garnish with fresh herbs before serving.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. Blend soaked cashews, garlic, lemon juice, and herbs to make a smooth, creamy spread. Season with salt and pepper.
3. Roll out the puff pastry and place it on a baking sheet.
4. Spread the cashew cream evenly over the pastry, leaving a small border.
5. Arrange sliced tomatoes on top of the cashew cream.
6. Optionally, drizzle with olive oil and sprinkle with a bit of salt.
7. Bake for 20-25 minutes, until the pastry is golden and the tomatoes are tender.
8. Garnish with fresh basil leaves before serving.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel and slice pears thinly. Toss with lemon juice and a sprinkle of sugar.
3. Unroll the puff onto a lined baking sheet.
4. Spread a thin layer of vegan chocolate spread over the pastry.
5. Arrange the pear slices on top of the chocolate layer.
6. Sprinkle with a mixture of sugar and cinnamon.
7. Roll it carefully to enclose the filling, sealing the edges.
8. Brush the top with a little plant-based milk for a golden finish.
9. Bake for 25-30 minutes, until the pastry is golden and crisp.
10. Let it cool slightly, then dust with powdered sugar before serving.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. Thinly slice zucchini, eggplant, bell peppers, and tomatoes.
3. Sauté onions and garlic in olive oil until translucent. Add sliced vegetables and cook until slightly softened.
4. Season with herbs de Provence, salt, and pepper.
5. Roll out and spread the cooked vegetable mixture evenly on top.
6. Carefully roll the pastry into a log and slice into 1-inch thick rounds.
7. Place the rounds on a lined baking sheet, slightly apart.
8. Bake for 20-25 minutes, until the pastry is golden and crisp.
9. Serve warm, garnished with fresh basil or parsley.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry into a rectangle on a lightly floured surface.
3. Spread a thin layer of vegan pesto over the pastry.
4. Arrange thinly sliced tomatoes on top of the pesto.
5. Season with salt and pepper.
6. Carefully roll up the pastry from the long side into a tight log.
7. Slice the log into 1-inch thick pinwheels.
8. Place the pinwheels on a baking sheet lined with parchment paper, spacing them slightly apart.
9. Bake for 20-25 minutes, or until the pastry is golden and puffed up.
10. Serve warm or at room temperature.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix crumbled vegan sausage with finely chopped onions, garlic, and a blend of herbs.
3. Season with salt, pepper, and a pinch of smoked paprika.
4. Roll out the puff pastry and cut it into rectangles.
5. Place a portion of the sausage mixture along one edge of each pastry rectangle.
6. Roll the pastry around the filling and seal the edges.
7. Cut each roll into smaller pieces, if desired.
8. Brush the tops with a little plant-based milk for a golden finish.
9. Bake for 20-25 minutes, or until golden brown and crisp.
10. Serve warm with your choice of dipping sauce.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. Thinly slice apples and toss them with lemon juice, cinnamon, and a bit of sugar.
3. Microwave for a minute to soften.
4. Roll out the puff and cut it into strips.
5. Arrange apple slices along one edge of each strip and fold the pastry over.
6. Roll the strip to form a rose shape and seal the end.
7. Place each rose in a muffin tin.
8. Bake for 25-30 minutes, until golden and crisp.
9. Let cool and dust with powdered sugar before serving.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. Trim the asparagus spears to fit the width of the puff pastry.
3. Spread vegan pesto evenly over the rolled-out puff pastry.
4. Arrange the asparagus spears on top of the pesto.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes, until the pastry is puffed and golden.
7. Optional: Garnish with lemon zest or vegan cheese before serving.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff on a baking sheet.
3. Spread a thin layer of vegan tomato sauce over the pastry.
4. Top with a selection of your favorite pizza toppings like sliced bell peppers, olives, mushrooms, and vegan cheese.
5. Season with Italian herbs, salt, and pepper.
6. Bake for 15-20 minutes, until the pastry is puffed and the toppings are cooked.
7. Slice and serve hot.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook diced potatoes until tender. Mix with cooked peas, cumin, garam masala, chili powder, and salt.
3. Cut the puff into squares.
4. Place a spoonful of the potato and pea mixture onto each square.
5. Fold the pastry over the filling to form a triangle and seal the edges.
6. Place the samosas on a baking sheet and brush with a little oil.
7. Bake for 20-25 minutes, until golden and crisp.
8. Serve with a dipping sauce like tamarind or mint chutney.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix fresh blueberries, sugar, lemon juice, and a bit of cornstarch.
3. Cut the puff into squares.
4. Place a spoonful of the blueberry mixture in the center of each square.
5. Fold the pastry over to form a triangle and press the edges to seal.
6. Brush the tops with a little plant-based milk and sprinkle with sugar.
7. Bake for 20-25 minutes, until golden brown.
8. Serve warm, optionally with a dusting of powdered sugar.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, cook chopped onions, carrots, and celery. Add diced potatoes and plant-based protein (like tofu or tempeh).
3. Stir in flour, then gradually add vegetable broth and plant-based cream. Season with thyme, salt, and pepper.
4. Cook until the mixture thickens.
5. Divide the filling into individual ramekins.
6. Top each ramekin with a piece of puff pastry, trimming any excess.
7. Brush the pastry with plant-based milk and make a small slit in the center.
8. Bake for 25-30 minutes, until the pastry is puffed and golden.
9. Serve hot.

Preparation Instructions:

1. Preheat your oven to 375°F (190°C).
2. Unroll the puff sheet on a baking tray lined with parchment paper.
3. Spread a layer of vegan chocolate hazelnut spread down the center of the pastry.
4. Make diagonal cuts along both sides of the pastry sheet, about 1 inch apart.
5. Fold the cut pastry strips over the chocolate spread, alternating from side to side, to create a braid effect.
6. Brush the top with a little plant-based milk for a golden finish.
7. Bake for 20-25 minutes, until golden and puffed up.
8. Allow to cool slightly before slicing and serving.

Preparation Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the puff into squares and place them on a baking sheet lined with parchment paper.
3. Slice pears thinly and arrange them on each pastry square.
4. Sprinkle with a mix of sugar and cinnamon.
5. Bake for 20-25 minutes, until the pastry is golden and the pears are tender.
6. Optional: Drizzle with a little vegan caramel sauce before serving.