Get ready to fall in love with vegan baking all over again! This collection of 31 irresistible puff pastry creations proves that plant-based treats can be just as flaky, buttery, and downright delicious as the classics. From savory appetizers to sweet desserts, these easy recipes will become your new go-to favorites for any occasion. Let’s dive in and discover your next kitchen masterpiece!
Vegan Mushroom and Spinach Puffs
Let’s get these flaky, savory puffs rolling—they’re the perfect plant-based party snack that’ll disappear in minutes!
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Olive oil – 2 tbsp
– Cremini mushrooms – 8 oz, finely chopped
– Fresh spinach – 2 cups, packed
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Thaw puff pastry sheets according to package instructions until pliable.
3. Heat olive oil in a large skillet over medium heat.
4. Add chopped mushrooms and sauté for 5-7 minutes until browned and moisture evaporates.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add fresh spinach and cook for 2-3 minutes until wilted.
7. Season mixture with salt and black pepper, then remove from heat and let cool completely.
8. Unfold puff pastry sheets on a lightly floured surface.
9. Cut each sheet into 9 equal squares using a sharp knife or pizza cutter.
10. Place 1 tablespoon of cooled mushroom-spinach filling in the center of each square.
11. Fold each square diagonally to form a triangle, pressing edges firmly with a fork to seal.
12. Arrange puffs on prepared baking sheet, spacing them 1 inch apart.
13. Brush tops lightly with olive oil for golden browning.
14. Bake for 15-18 minutes until puffed and golden brown.
15. Remove from oven and let cool on the sheet for 5 minutes before serving.
Now these vegan puffs deliver a crispy, buttery exterior with an earthy, savory filling—perfect dipped in marinara or served alongside a fresh salad for a light lunch.
Nutty Vegan Asparagus Tarts
Ready to level up your vegan snack game? These nutty asparagus tarts deliver crispy, savory perfection in every bite. No dairy, no fuss—just pure flavor bombs.
Ingredients
– Puff pastry – 1 sheet
– Asparagus – 1 bunch
– Almond butter – ¼ cup
– Lemon juice – 1 tbsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Thaw the puff pastry according to package directions for 30 minutes at room temperature.
3. Cut the asparagus into 2-inch pieces, discarding the tough ends.
4. Whisk together almond butter, lemon juice, olive oil, salt, and black pepper in a bowl until smooth.
5. Unfold the puff pastry sheet on a parchment-lined baking sheet.
6. Score a ½-inch border around the edges with a knife without cutting through.
7. Spread the almond butter mixture evenly inside the border.
8. Arrange the asparagus pieces in a single layer over the spread.
9. Bake for 18–20 minutes until the pastry is golden brown and puffed.
10. Let cool for 5 minutes before slicing into squares.
You’ll love the flaky, buttery crust contrasting with the tender asparagus and rich nutty base. Serve these warm with a drizzle of balsamic glaze for an extra tangy kick—perfect for brunch or as a fancy appetizer that impresses everyone.
Savory Lentil and Veggie Pasties
A flaky, golden pastry pocket packed with protein-rich lentils and garden-fresh veggies. Grab these handheld pasties for a satisfying, on-the-go meal that’s both wholesome and delicious. Perfect for meal prep or a quick weeknight dinner.
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Cold water – ¼ cup
– Brown lentils – 1 cup
– Carrot – 1, diced
– Onion – 1, diced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Egg – 1
Instructions
1. Combine 2 cups all-purpose flour and ½ tsp salt in a large bowl.
2. Cut ½ cup unsalted butter into small cubes and add to the flour mixture.
3. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Gradually add ¼ cup cold water, mixing until a dough forms.
5. Tip: Keep the butter cold for a flakier pastry—work quickly to prevent melting.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7. Rinse 1 cup brown lentils under cold water and drain.
8. Heat 2 tbsp olive oil in a skillet over medium heat.
9. Add 1 diced onion and 1 diced carrot, sautéing for 5 minutes until softened.
10. Stir in the rinsed lentils, ½ tsp salt, and ½ tsp black pepper.
11. Add 2 cups water, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender and liquid is absorbed.
12. Tip: Don’t overcook the lentils—they should hold their shape for the best texture.
13. Preheat oven to 375°F.
14. Roll out the chilled dough on a floured surface to ¼-inch thickness.
15. Cut the dough into 6 equal circles, each about 6 inches in diameter.
16. Divide the lentil and veggie mixture evenly among the dough circles.
17. Fold each circle over the filling to form a half-moon shape.
18. Crimp the edges with a fork to seal tightly.
19. Beat 1 egg and brush it over the pasties for a golden finish.
20. Tip: Brushing with egg wash gives a shiny, professional look—don’t skip this step!
21. Place the pasties on a baking sheet lined with parchment paper.
22. Bake at 375°F for 25-30 minutes until golden brown and crispy.
23. Just out of the oven, these pasties boast a crisp, buttery crust that gives way to a hearty, savory filling. Serve them warm with a side of tangy yogurt dip or pack them cold for a picnic—they’re versatile and utterly satisfying.
Caramelized Onion and Tomato Puffs
Jump into these flaky, savory bites that’ll disappear faster than you can say “more please.” Just caramelized onions and sweet tomatoes wrapped in buttery pastry—pure magic.
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Yellow onions – 2 large
– Olive oil – 2 tbsp
– Cherry tomatoes – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Egg – 1
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Thinly slice 2 large yellow onions.
3. Heat 2 tbsp olive oil in a skillet over medium-low heat.
4. Add sliced onions and cook for 20 minutes, stirring occasionally, until golden brown and caramelized. (Tip: Low and slow heat is key for deep flavor without burning.)
5. Halve 1 cup cherry tomatoes and add to the skillet with ½ tsp salt and ¼ tsp black pepper.
6. Cook for 5 minutes until tomatoes soften, then remove from heat.
7. Roll out 1 package puff pastry sheets on a floured surface.
8. Cut each sheet into 12 equal squares.
9. Place 1 tbsp of the onion-tomato mixture in the center of each square.
10. Fold the pastry over the filling to form triangles and press edges to seal. (Tip: Use a fork to crimp edges for a tight seal and pretty finish.)
11. Beat 1 egg with 1 tbsp water to make an egg wash.
12. Brush each puff with egg wash.
13. Bake for 15-18 minutes until puffed and golden brown. (Tip: Don’t open the oven early—steady heat ensures maximum puff.)
14. Let cool for 5 minutes before serving.
Serve these warm for the ultimate flaky, buttery crunch. The sweet caramelized onions and juicy tomatoes create a savory-sweet balance that’s irresistible—perfect for dipping in a tangy aioli or serving as a party appetizer.
Curried Chickpea and Sweet Potato Pastry Rolls
Nailing these curried chickpea and sweet potato pastry rolls is easier than you think. Grab that puff pastry and let’s roll—literally. Your taste buds will thank you later.
Ingredients
– Puff pastry sheets – 2 (thawed)
– Chickpeas – 1 can (15 oz), drained and rinsed
– Sweet potato – 1 large, peeled and diced
– Curry powder – 2 tbsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Egg – 1 (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potato with 1 tbsp olive oil and ½ tsp salt until evenly coated.
3. Spread the sweet potato on the prepared baking sheet and roast for 20 minutes, or until tender and lightly browned.
4. Tip: Roasting the sweet potato enhances its natural sweetness and prevents a soggy filling.
5. In the same bowl, combine the chickpeas, curry powder, remaining 1 tbsp olive oil, and ½ tsp salt, mashing lightly with a fork until chunky.
6. Add the roasted sweet potato to the chickpea mixture and mix gently to combine.
7. Unroll the puff pastry sheets on a lightly floured surface and cut each into 4 equal rectangles.
8. Spoon about 2 tbsp of the filling onto one end of each pastry rectangle.
9. Roll each pastry tightly around the filling, sealing the edges with a dab of water to prevent unraveling.
10. Place the rolls seam-side down on the baking sheet, spacing them 2 inches apart.
11. Beat the egg with 1 tbsp water to make an egg wash, then brush it over the tops of the rolls for a golden finish.
12. Tip: Brushing with egg wash gives a professional, shiny crust—don’t skip it!
13. Bake for 18-20 minutes, or until the pastry is puffed and golden brown.
14. Tip: Let the rolls cool for 5 minutes before serving to set the filling and avoid burns.
15. Remove from the oven and transfer to a wire rack.
Crispy on the outside with a spiced, hearty filling, these rolls are a flavor explosion. Serve them warm with a side of yogurt dip or pack them for a picnic—they’re versatile and always a hit.
Herb-Infused Vegan Pizza Twists
Make these herb-infused vegan pizza twists your new go-to snack. They’re crispy, flavorful, and perfect for sharing—or not.
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Roll out the pizza dough on a floured surface into a 12×8-inch rectangle.
3. Brush the dough evenly with olive oil using a pastry brush.
4. Sprinkle garlic powder, dried oregano, and salt uniformly over the oiled dough.
5. Cut the dough lengthwise into 1-inch-wide strips.
6. Twist each strip 3-4 times to form a spiral shape.
7. Place the twists on a parchment-lined baking sheet, spacing them 1 inch apart.
8. Bake for 12-15 minutes, until golden brown and crisp.
9. Remove from the oven and let cool on the sheet for 5 minutes.
You’ll love the crispy exterior and soft, herby interior of these twists. Serve them warm with marinara sauce for dipping, or crumble them over salads for extra crunch.
Eggplant and Roasted Red Pepper Strudels
A savory twist on pastry perfection. These flaky strudels pack roasted eggplant and sweet peppers in every bite. Ready to roll?
Ingredients
– Eggplant – 1 medium
– Red bell peppers – 2
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Phyllo dough – 8 sheets
– Butter – ¼ cup, melted
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 425°F.
2. Pierce eggplant with a fork 5 times to prevent bursting.
3. Place whole eggplant and whole red bell peppers on a baking sheet.
4. Roast for 30 minutes, turning halfway, until skins are charred and blistered.
5. Transfer roasted vegetables to a bowl and cover with plastic wrap for 10 minutes to steam.
6. Peel skins from eggplant and peppers; discard skins and stems.
7. Finely chop eggplant and peppers.
8. Mince garlic cloves.
9. Heat olive oil in a skillet over medium heat.
10. Sauté garlic for 1 minute until fragrant.
11. Add chopped eggplant and peppers to the skillet.
12. Cook for 5 minutes, stirring occasionally.
13. Season with salt and black pepper.
14. Remove skillet from heat and let mixture cool completely.
15. Lay one phyllo sheet on a clean surface; brush lightly with melted butter.
16. Layer another phyllo sheet on top; brush with butter.
17. Repeat to create a stack of 4 buttered phyllo sheets.
18. Spoon half the eggplant mixture along one long edge of the phyllo stack.
19. Roll phyllo tightly around the filling, tucking in edges as you go.
20. Repeat steps 15-19 to make a second strudel.
21. Place both strudels seam-side down on a parchment-lined baking sheet.
22. Brush tops with remaining melted butter.
23. Bake at 375°F for 20-25 minutes until golden brown and crisp.
24. Let cool for 5 minutes before slicing.
Light, flaky layers give way to a smoky, tender filling. Serve warm with a dollop of Greek yogurt or fresh herbs for extra zing. Perfect for brunch or as a stunning appetizer that’s secretly easy.
Zesty Leek and Kale Turnovers
A flaky, savory pastry that packs a punch of fresh flavor and vibrant green goodness. These handheld turnovers are perfect for on-the-go lunches or impressive party appetizers that’ll have everyone asking for the recipe.
Ingredients
– Refrigerated pie crust – 1 package (2 crusts)
– Leeks – 2, white and light green parts only
– Kale – 2 cups, chopped
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Egg – 1, beaten
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Thinly slice the leeks and rinse thoroughly to remove any grit, then pat dry completely—this prevents sogginess in your filling.
3. Heat olive oil in a large skillet over medium heat, then add leeks and sauté for 5 minutes until softened.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Stir in chopped kale and cook for 3-4 minutes until wilted but still bright green.
6. Remove skillet from heat and mix in lemon juice, salt, and black pepper, then let the filling cool completely to avoid steaming the pastry.
7. Unroll pie crusts on a lightly floured surface and cut each into 4 equal squares for 8 turnovers total.
8. Spoon 2 tablespoons of filling onto one half of each square, leaving a ½-inch border around the edges.
9. Brush the edges with beaten egg to help seal, then fold the dough over to form triangles and press edges firmly with a fork.
10. Place turnovers on the prepared baking sheet, brush tops with remaining egg wash for a golden finish, and cut 2 small slits in each for steam to escape.
11. Bake for 18-20 minutes until golden brown and flaky, rotating the sheet halfway through for even browning.
The flaky, buttery crust gives way to a tender, zesty filling with a slight crunch from the kale. Serve these warm with a dollop of Greek yogurt or alongside a simple arugula salad for a complete meal that balances richness with freshness.
Vegan Broccoli and Cheddar Puffs
Let’s get these puffs poppin’—vegan broccoli and cheddar never looked this good. Whip up a batch for your next snack attack or party spread. They’re crispy, cheesy, and totally plant-based.
Ingredients
– Broccoli florets – 1 cup
– Vegan cheddar shreds – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Unsweetened almond milk – ½ cup
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Steam the broccoli florets for 5 minutes until tender, then chop them into small pieces.
3. In a large bowl, combine the all-purpose flour, baking powder, and salt.
4. Add the chopped broccoli and vegan cheddar shreds to the dry ingredients, mixing gently.
5. Pour in the unsweetened almond milk and olive oil, stirring until a thick batter forms.
6. Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 18–20 minutes until the puffs are golden brown and firm to the touch.
8. Let the puffs cool on the baking sheet for 5 minutes before serving.
Keep these golden bites warm for the best gooey center—they’re packed with savory cheddar flavor and a tender broccoli crunch. Serve them with a side of vegan ranch or marinara for dipping, or crumble over salads for an extra kick.
Spicy Black Bean Empanadas
Tired of boring snacks? Transform your kitchen into a flavor fiesta with these handheld wonders. Spicy black bean empanadas deliver crispy perfection in every bite.
Ingredients
Flour – 2 cups
Salt – 1 tsp
Butter – ½ cup
Water – ⅓ cup
Black beans – 1 can
Jalapeño – 1
Cumin – 1 tsp
Chili powder – 1 tsp
Egg – 1
Instructions
1. Combine flour and salt in a large bowl.
2. Cut cold butter into flour until pea-sized crumbs form.
3. Gradually add water while mixing until dough comes together.
4. Wrap dough in plastic and refrigerate for 30 minutes. Tip: Chilled dough handles easier and creates flakier layers.
5. Drain and rinse black beans thoroughly.
6. Finely chop jalapeño, removing seeds for milder heat.
7. Mash beans with jalapeño, cumin, and chili powder until chunky paste forms.
8. Roll dough to ⅛-inch thickness on floured surface.
9. Cut into 4-inch circles using round cutter or glass.
10. Place 1 tablespoon filling in center of each circle.
11. Fold dough over filling and crimp edges with fork to seal.
12. Whisk egg with 1 tablespoon water to make egg wash.
13. Brush empanadas with egg wash for golden finish. Tip: Egg wash creates professional-looking shine without extra oil.
14. Preheat oven to 375°F.
15. Bake empanadas on parchment-lined sheet for 20-25 minutes until golden brown.
16. Cool on wire rack for 5 minutes before serving. Tip: Letting them rest prevents burnt mouths and allows filling to set.
Delightfully crispy shells give way to smoky, spicy bean filling that satisfies every craving. Serve these warm with cool avocado crema or dunk in zesty salsa for ultimate texture contrast. Perfect for game day or impromptu gatherings, they disappear faster than you can say “¡qué rico!”
Garlic and Herb Butterbean Tarts
Transform pantry staples into elegant appetizers with these flaky, savory tarts. They bake up golden in just 20 minutes.
Ingredients
– Puff pastry – 1 sheet
– Butterbeans – 1 (15 oz) can, drained
– Garlic – 2 cloves, minced
– Fresh rosemary – 1 tbsp, chopped
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Egg – 1, beaten
Instructions
1. Preheat oven to 400°F.
2. Roll puff pastry sheet into a 12×9-inch rectangle on a floured surface.
3. Cut pastry into 6 equal squares using a sharp knife.
4. Score a ½-inch border around each square without cutting through the bottom.
5. Combine butterbeans, garlic, rosemary, olive oil, salt, and pepper in a bowl.
6. Spoon mixture evenly onto the center of each pastry square, staying inside the border.
7. Brush the pastry borders lightly with beaten egg using a pastry brush.
8. Bake on a parchment-lined baking sheet for 18–20 minutes until puffed and golden brown.
9. Cool on the baking sheet for 5 minutes before serving.
Perfectly flaky pastry cradles a creamy, herb-infused butterbean filling. Serve warm with a drizzle of honey for a sweet-savory twist or top with microgreens for freshness.
Vegan Sausage and Apple Pastry Bites
Whip up these flaky, savory-sweet bites in minutes—perfect for game day snacks or holiday appetizers that’ll disappear fast!
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Vegan sausage – 8 oz
– Apple – 1 medium
– Maple syrup – 2 tbsp
– Olive oil – 1 tbsp
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Thaw puff pastry sheets according to package instructions, about 15 minutes at room temperature.
3. Dice vegan sausage into ¼-inch cubes.
4. Peel and core the apple, then dice it into ¼-inch pieces.
5. Heat olive oil in a skillet over medium-high heat for 1 minute.
6. Add diced vegan sausage to the skillet and cook for 4–5 minutes, stirring occasionally, until browned.
7. Stir in diced apple and maple syrup, cooking for 2–3 minutes until apples soften slightly.
8. Remove skillet from heat and let the mixture cool for 5 minutes.
9. Unfold puff pastry sheets on a lightly floured surface.
10. Cut each sheet into 12 equal squares using a sharp knife or pizza cutter.
11. Place 1 tablespoon of the sausage-apple mixture in the center of each pastry square.
12. Fold pastry corners over the filling, pressing edges to seal—avoid overfilling to prevent leaks.
13. Arrange bites on the prepared baking sheet, spacing them 1 inch apart.
14. Bake for 15–18 minutes, or until pastries are golden brown and puffed.
15. Let cool on the baking sheet for 3 minutes before serving.
Zesty and irresistible, these bites offer a crisp, buttery crust with a juicy, sweet-and-savory filling. Serve them warm with a drizzle of extra maple syrup or alongside a tangy mustard dip for a crowd-pleasing twist.
Smoky BBQ Jackfruit Pastry Pockets
Craving that smoky BBQ flavor without the meat? These flaky pastry pockets are packed with jackfruit that shreds just like pulled pork. Get ready to level up your snack game with this viral-worthy vegan treat.
Ingredients
– Canned young jackfruit in brine – 2 (20 oz) cans
– BBQ sauce – 1 cup
– Smoked paprika – 1 tsp
– Garlic powder – 1 tsp
– Frozen puff pastry sheets – 1 (17.3 oz) package
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Drain and rinse the canned jackfruit thoroughly, then squeeze out excess liquid with your hands.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add jackfruit to the skillet and cook for 5 minutes, breaking it apart with a fork until it resembles shredded meat.
4. Stir in BBQ sauce, smoked paprika, garlic powder, and salt until fully combined.
5. Reduce heat to low and simmer the mixture for 10 minutes, stirring occasionally to prevent sticking.
6. Tip: Let the filling cool completely before assembling to keep the pastry crisp.
7. Thaw puff pastry sheets according to package directions, about 40 minutes at room temperature.
8. Preheat oven to 400°F and line a baking sheet with parchment paper.
9. Unfold pastry sheets and cut each into 4 equal squares using a sharp knife or pizza cutter.
10. Spoon 2 tablespoons of jackfruit filling onto the center of each pastry square.
11. Fold each square diagonally to form a triangle, then press edges firmly with a fork to seal.
12. Tip: Brush the sealed edges with a little water to help them stick better during baking.
13. Arrange pockets on the prepared baking sheet, spacing them 1 inch apart.
14. Bake for 18–20 minutes until golden brown and puffed.
15. Tip: Rotate the baking sheet halfway through for even browning.
16. Remove from oven and let cool on the sheet for 5 minutes before serving.
Perfectly flaky pastry gives way to tender, smoky jackfruit with a tangy BBQ kick. Serve these warm with extra sauce for dipping, or pack them cold for a picnic—they’re just as delicious either way.
Balsamic Mushroom and Pecan Tarts
Huddle up, flavor chasers! These balsamic mushroom and pecan tarts deliver savory-sweet perfection in every bite. Get ready to impress with minimal effort and maximum wow factor.
Ingredients
– Puff pastry – 1 sheet
– Olive oil – 2 tbsp
– Cremini mushrooms – 8 oz, sliced
– Balsamic vinegar – 3 tbsp
– Pecans – ½ cup, chopped
– Thyme – 1 tsp, fresh
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F.
2. Thaw puff pastry according to package directions.
3. Heat olive oil in a skillet over medium-high heat.
4. Add sliced mushrooms and cook for 5 minutes until they release moisture.
5. Pour in balsamic vinegar and cook for 2 minutes until reduced by half.
6. Stir in chopped pecans, thyme, salt, and black pepper.
7. Remove skillet from heat and let mixture cool slightly.
8. Unfold puff pastry sheet on a parchment-lined baking sheet.
9. Score a 1-inch border around the edges without cutting through.
10. Spread mushroom-pecan mixture evenly within the border.
11. Bake for 18-20 minutes until pastry is golden brown and puffed.
12. Let cool for 5 minutes before slicing.
You’ll love the flaky, buttery crust against the earthy mushrooms and crunchy pecans. Try serving these warm with a drizzle of extra balsamic for an elegant appetizer that disappears fast!
Spinach and Ricotta-Style Vegan Roll-Ups
Every bite bursts with creamy, savory goodness—these vegan roll-ups prove plant-based can be indulgent. They’re surprisingly simple to whip up and perfect for impressing guests or meal prepping. Get ready to roll!
Ingredients
– Lasagna noodles – 12
– Olive oil – 2 tbsp
– Frozen spinach – 10 oz
– Vegan ricotta – 2 cups
– Nutritional yeast – ¼ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Marinara sauce – 2 cups
– Vegan mozzarella shreds – 1 cup
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add lasagna noodles and cook for 8 minutes until al dente.
3. Drain noodles and lay them flat on a baking sheet, brushing lightly with 1 tbsp olive oil to prevent sticking.
4. Thaw frozen spinach in the microwave for 3 minutes, then squeeze out all excess water using a clean towel.
5. In a bowl, combine vegan ricotta, spinach, nutritional yeast, garlic powder, and salt.
6. Spread 2 tbsp of the filling evenly along each noodle.
7. Roll each noodle tightly from one end to the other.
8. Preheat oven to 375°F.
9. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish.
10. Place roll-ups seam-side down in the dish.
11. Top with remaining 1 cup marinara sauce and sprinkle vegan mozzarella shreds evenly.
12. Cover with foil and bake for 20 minutes.
13. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
14. Let rest for 5 minutes before serving to set.
They emerge tender with a satisfying chew, oozing rich, herby filling that contrasts the tangy tomato sauce. Try serving them alongside a crisp salad or as a standout main at potlucks—leftovers reheat beautifully for days!
Mediterranean Vegetable and Olive Pastry
Nailed it with flaky, savory layers! This Mediterranean veggie-packed pastry brings sunshine to your table in minutes. Grab that sheet pan and let’s bake some magic.
Ingredients
– Puff pastry sheet – 1
– Zucchini – 1 cup, thinly sliced
– Red bell pepper – ½ cup, diced
– Kalamata olives – ¼ cup, pitted and halved
– Feta cheese – ½ cup, crumbled
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Egg – 1, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet.
3. In a bowl, toss together zucchini, red bell pepper, Kalamata olives, feta cheese, olive oil, garlic powder, and dried oregano until evenly coated.
4. Spread the vegetable mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry over the filling to create a crust.
6. Brush the pastry edges with the beaten egg for a golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
8. Remove from the oven and let cool for 5 minutes before slicing.
Heavenly flakiness meets a burst of briny, herby flavors in every bite. Serve warm with a dollop of tzatziki or slice into strips for a perfect party appetizer that disappears fast.
Pumpkin and Sage Puff Pastry Bites
Perfect for fall gatherings, these flaky bites combine savory pumpkin with aromatic sage. They bake up golden and irresistible in just 20 minutes.
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Pumpkin puree – ½ cup
– Fresh sage leaves – 2 tbsp, finely chopped
– Egg – 1, beaten
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheets on a lightly floured surface to prevent sticking.
3. Cut each sheet into 12 equal squares using a sharp knife for clean edges.
4. In a small bowl, mix the pumpkin puree, chopped sage, and salt until fully combined.
5. Spoon 1 teaspoon of the pumpkin mixture onto the center of each pastry square.
6. Brush the edges of each square with the beaten egg to help seal them.
7. Fold each square diagonally to form a triangle, pressing the edges firmly with a fork to crimp.
8. Place the triangles on the prepared baking sheet, spacing them 1 inch apart.
9. Brush the tops lightly with the remaining beaten egg for a golden finish.
10. Bake for 18–20 minutes, until puffed and deep golden brown.
11. Remove from the oven and let cool on the sheet for 5 minutes before serving.
Rich, buttery layers shatter with each bite, revealing a creamy, herb-infused pumpkin center. Serve warm with a drizzle of honey for a sweet-savory twist or alongside a crisp autumn salad.
Avocado and Lime Puff Pastry Squares
Avo-lime magic in minutes! These flaky squares pack serious zing with zero fuss. Get ready to wow every crowd.
Ingredients
– Puff pastry sheet – 1 (thawed)
– Avocado – 1 large
– Lime juice – 2 tbsp
– Salt – ½ tsp
– Egg – 1 (beaten)
Instructions
1. Preheat your oven to 400°F.
2. Roll the puff pastry sheet into a 10×10 inch square on a floured surface.
3. Mash the avocado with lime juice and salt in a bowl until smooth.
4. Spread the avocado mixture evenly over the pastry, leaving a ½-inch border.
5. Brush the edges with beaten egg to help seal and brown.
6. Fold the pastry in half to form a rectangle, pressing edges firmly with a fork.
7. Cut the folded pastry into 12 equal squares with a sharp knife.
8. Place squares on a parchment-lined baking sheet, 1 inch apart.
9. Brush the tops lightly with remaining beaten egg for a golden finish.
10. Bake for 15–18 minutes until puffed and deep golden brown.
11. Cool on the sheet for 5 minutes before serving.
Flaky, buttery layers cradle that creamy avocado tang. Serve warm with a sprinkle of chili flakes or alongside fresh greens for a vibrant bite.
Conclusion
Glorious! These 31 vegan puff pastry creations prove how versatile and delicious plant-based baking can be. We hope you’re inspired to try these recipes in your own kitchen. Don’t forget to leave a comment with your favorite, and share this roundup on Pinterest to spread the vegan pastry love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
