Dairy-Free Veggie Puffs

Crispy, golden, and irresistibly flaky, these Dairy-Free Veggie Puffs are the perfect plant-based snack or appetizer for any occasion. Made with frozen vegan puff pastry and a vibrant medley of fresh vegetables like carrots, zucchini, and peas, this recipe combines wholesome goodness with convenience. Infused with warm spices like cumin and smoked paprika, these savory hand-held pastries offer a flavor-packed bite in every piece. Best of all, they’re entirely dairy-free and brushed with plant-based milk for that perfect golden crust. Perfect for entertaining or as a quick, family-friendly treat, these veggie puffs are easy to make in just 45 minutes and are sure to be a crowd-pleaser at your next gathering.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 sheets Frozen vegan puff pastry sheets
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 1 medium Carrot, diced small
• 1 small Zucchini, diced small
• 1 cup Frozen peas
• 1 teaspoon Spices: ground cumin
• 0.5 teaspoon Spices: smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Unsweetened plant-based milk (e.g., almond, oat)

Directions

Step 1

Thaw the vegan puff pastry sheets according to package instructions and keep them chilled until ready to use.

Step 2

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the diced carrot and zucchini to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 6

Mix in the frozen peas, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until the peas are heated through. Remove the skillet from heat and allow the mixture to cool slightly.

Step 7

On a lightly floured surface, roll out each puff pastry sheet slightly to smooth the seams, if necessary. Cut each sheet into 4 equal squares, making 8 squares total.

Step 8

Spoon about 2 tablespoons of the cooled veggie filling onto the center of each square.

Step 9

Fold each square diagonally to form a triangle, and pinch the edges together to seal completely. If needed, use a fork to crimp the edges for a tighter seal.

Step 10

Place the veggie puffs onto the prepared baking sheet, leaving space between each one.

Step 11

Brush the tops of the puffs lightly with plant-based milk to encourage browning.

Step 12

Bake in the preheated oven for 20–25 minutes, or until the puff pastry is golden brown and flaky.

Step 13

Remove from the oven, let cool for a few minutes, and serve warm. Enjoy your dairy-free veggie puffs!

Nutrition Facts

Serving size	(704.8g)

Amount per serving	% Daily Value*
Calories	879.0

Total Fat 50.3g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1592.8mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 25.2g
Protein 18.8g	0%

Vitamin D 12.5IU	0%
Calcium 228.3mg	0%
Iron 6.9mg	0%
Potassium 1382.2mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 8.3%

Carbs: 41.8%