vegan puff pastry

Yes, it is possible to make vegan puff pastry at home. This vegan puff pastry comes out perfectly, golden, and flaky thanks to the homemade vegan butter.

How to Make Vegan Puff Pastry - Recipe &amp; Video

cocoa butter ((1/4 cup plus 1 tbsp))

70 g flavourless coconut oil ((1/3 cup))

g extra virgin olive oil ((2 1/4 tbsp))

water

g miso ((1/3 tsp))

160 g pastry flour ((1 1/3 cups))

tsp fine sea salt

95 ml cold water ((1/3 cup plus 1 tbsp))

Start by melting the cocoa butter. Melt either in the microwave or using the double boiler method. Set aside to cool. It is VERY important that the cocoa butter completely cools to room temperature before using. Allow an hour for this.

Melt the coconut butter if it is solid at room temperature. Again, allow for the coconut oil to cool completely BEFORE making the butter.

Place the olive oil in a small jar or bowl and refrigerate while the cocoa butter is cooling. Refrigerate your aquafaba at this time if not already refrigerated.

Combine the cocoa butter, coconut oil and olive oil in a jug.&nbsp;

Grab a jug with a narrow base. The base should just fit your immersion blender. Add the aquafaba and place your immersion blender in the jug and blend the aquafaba until it is foamy.&nbsp;

Keep the blender running and slowly drizzle in the oils and coconut butter a little at a time. The process is much like making mayonnaise as we want to emulsify everything. It won't work if you dump the oil in. Make sure the oil is fully emulsified before adding more. Slow and steady wins the race here. It should take about 5 to 7 minutes to add all of the oil. When you are close to the end, don't be tempted to rush. Keep it slow and steady as you don't want to split the butter.

Once all of the oil has been added add the miso and blend until combined.&nbsp;

Pour the mixture into a small rectangular baking dish lined with plastic wrap and refrigerate. Your butter should be usable in about 2 hours, depending on how cold you run your fridge.

TO MAKE THE BUTTER

Place the flour in a medium bowl and add the salt and mix well to combine.

Break the butter into chunks and add to the flour and rub it into the flour. Be careful here as you don't want to rub the butter in too much. You still want to see chunks of buttery goodness as this is what will make your pastry lovely and flaky.

Add the water little by little and mix until you have a dough. Cover and refrigerate for 30 minutes.

Form the dough into a rectangle and roll it out until it is 3 times its original length. Fold the top third of the dough onto the middle of the dough and the bottom third on top of that.&nbsp;

Give the dough a quarter turn and roll it out again until it is 3 times its original length. Again fold the top third to the middle and the bottom third on top of that. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat another 2 times and you're pastry is ready to use!

TO MAKE THE PASTRY

https://embed.mediavine.com/videos/kgnwffcynf7j3w04piqt

This recipe shows you how to make your own delicious vegan puff pastry from scratch. Key ingredients are coconut oil, cocoa butter, olive oil, pastry flour.

Vegan Puff Pastry Recipe

A savoury vegan mushroom pie made with butternut squash, puff pastry, and caramelised onions. This is a great vegan main dish for the holidays and beyond.

Caramelised Onion and Mushroom Pie

puff pastry

caramelised onions

mushrooms

butternut

walnut pieces

olive oil

sage leaves (minced)

rosemary leaves (minced)

sea salt

black pepper

smoked paprika**

Start by making the caramlised onions, and take the pastry out to thaw if needed. The onions need two hours plus chilling time and the pastry will need at least four hours to thaw.

Preheat the oven to 200°C (400°F).

Add the mushrooms, squash, walnuts (if using), olive oil, sage, rosemary, salt, pepper, and paprika to a roasting dish.

Mix until the vegetables are coated, then bake for 25-30 minutes, or until reduced by about half and the vegetables have golden edges. Set aside to cool completely.

Once the onions and mushroom filling are chilled, assemble the wreath. Roll the pastry out between two pieces of parchment paper to a rectangle about 40x25 cm (16×10 inch) in size. Keep the bottom piece of parchment paper under the pastry while filling.

Add the caramelised onions to the centre of the rectangle, then top with the cooled mushroom filling.

Take the edge of pastry closest to you and fold it over the filling, gently pressing with your fingertips to move the pastry under the filling to form a log. Tighten the log as possible but don’t pull or stretch the pastry. Tuck any filling that’s fallen out back in on the sides.

Continue to roll the log over to take up the remaining pastry. Use a water dampened pastry brush to brush along the inner edge of where the pastry folds over for a good seal.

Gently move the log into a circular shape, bringing the two unsealed ends together. Tuck one inside the other and brush with a little water to seal again.

Use the parchment paper under the pastry to slide it carefully onto a large baking sheet.

With a sharp knife, cut about nine slits in the top of the wreath. This allows steam to escape and will give a nice guide to cut the pastry after baking. Avoid cutting where the seams meet at the circle.

Preheat the oven to 200°C (400°F) again. Chill the pastry if possible while the oven preheats*.

Bake the pastry for 35-40 minutes, or the pastry is a deep golden colour and feels crisp. Cool for about ten minutes before slicing and serving.

Leftovers can be refrigerated in a sealed container for a day or two, and are not too bad if reheated in a hot oven, but this is best fresh.

Wow your guests with this vegan and savoury &quot;beef&quot; wellington made with mushrooms, white bean, sweet potato and walnuts for the filling. Wrapped in flaky and buttery puff pastry, and baked until golden. This is an impressive meaty main-dish that&#039;s higher in protein than most vegan wellington recipes, due to the addition of beans and walnuts in the mushroom filling!

Vegan Mushroom Wellington

potato

olive oil (, divided)

oz cremini mushrooms (, roughly chopped)

walnuts

(400 ml) white beans (, strained and rinsed (1 1/2 cups))

shallots (finely chopped)

garlic (finely chopped)

tsp sea salt

cinnamon

nutmeg

thyme leaves

dry red wine

½ tbsp tamari

tomato paste

parsley ((finely chopped))

vegan puff pastry ((14-ounce package, thawed))

butter

sesame seeds

vegan gravy

Preheat oven to 400F/200C. In a baking tray, toss the sweet potatoes with 2 tbsp olive oil and sea salt. Spread onto the tray and roast  until golden and fork tender, 25 minutes. Place to the side.

Pulse the cremini mushrooms in a food processor until finely chopped,, place in a bowl to the side. Add the walnuts to the food processor and pulse until very finely ground. Place in a bowl to the side. Add the white beans to the food process and pulse until a mashed consistency. Place to the side.

In a large skillet add the shallots, garlic  sea salt, drizzle with 2 tbsp olive oil and cook on medium heat until softened, about 3 minutes. Add the mushroom and walnut and cook on medium until the mushroom has softened and most of the water is removed, about 6 minutes.

Pour in 2 tbsp more olive oil and then add in the mashed white beans and cooked sweet potatoes. Sprinkle the filling with cinnamon, nutmeg, thyme and fresh parsley. Pour in the red wine, tamari and tomato paste. Mix everything to combine and cook on a low simmer until most of the moisture is removed. Set the filling aside.

Filling

Allow the rolls of puff pastry to sit at room temperature for 15 minutes before rolling them out and assembling your dish. Pre-heat oven to 400F/200C. When the pastry has thawed, roll them out to lay flat on the baking tray.  

Place one sheet on the tray, scoop the filling into the middle to form a log leaving at least a 1 inch border. Top with the second sheet of pastry and press down the edges. Trim any excess and crimp the base with a fork. (Optional to re-roll excess dough and use small cookie cutter to make decorative pastry for the top).

Cut several slits in the top off the pastry at an angle to leg out steam, optional to top with your cut out pastry shapes. Paint the top with melted vegan butter and sprinkle with sesame seeds

Cook until the pastry is golden and flaky, about 40-50 minutes. If the edges brown first, loosely cover those with tin foil unti the middle is more golden too. Remove from oven and let cool for 10 minutes before slicing. Optional to serve with vegan gravy.  

Assembly

This Fig Pastry Tart is a simple slice of heaven. Made with frozen puff pastry, fresh figs, and some coconut yogurt. Enjoy for a sweet breakfast.

Vegan Fig Pastry Tart

puff pastry (thawed, vegan)

coconut yogurt

figs

maple syrup (to drizzle)

Preheat oven to 190C/375F. Roll out puff pastry onto baking tray.

Poke pastry with fork to create tiny holes, leaving roughly one inch around the boarder untouched. Place puff pastry in the oven to cook for 20-25 minutes, or as instructed on package.

When golden and crisp remove puff pastry from oven and let cool slightly. It&#039;s okay if the pastry has risen high in the middle, you can gently push it down with a spoon as you add your yogurt. Scoop and spread soy yogurt into the centre of the pastry leaving roughly 1-inch for the boarder.

Cut figs into flower designs, or simply slice. (To make flowers: hold the fig upright between two fingers, and cut into the centre of the fig in a zig-zag pattern, all the way around. Then gently pull apart to reveal two fig flowers).  Decorate puff pastry with fig flowers.

Drizzle tart with maple syrup. Cut into slices and serve.

Top 4 vegan puff pastry recipes from across the web

The most viewed vegan puff pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Vegan Puff Pastry - Rec...

Caramelised Onion and Mushroom Pie

Vegan Mushroom Wellington

Vegan Fig Pastry Tart

Top 4 vegan puff pastry recipes from across the web

The most viewed vegan puff pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Vegan Puff Pastry - Rec...

Caramelised Onion and Mushroom Pie

Vegan Mushroom Wellington

Vegan Fig Pastry Tart

The most viewed vegan puff pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine