Vegan Veg Puff

Flaky, golden, and bursting with flavor, this Vegan Veg Puff recipe is a plant-based twist on a beloved snack favorite! Featuring a medley of spiced vegetables—potatoes, carrots, and green peas—simmered in fragrant Indian spices like cumin, garam masala, and turmeric, these puffs make for a hearty, satisfying treat. Encased in ready-made vegan puff pastry, they’re quick to assemble and bake to crispy perfection in just 25 minutes. Perfect for a snack, appetizer, or party platter, these vegan puffs are best served warm with your favorite chutney, ketchup, or a creamy vegan yogurt dip. Easy to make and irresistibly delicious, this recipe is a must-try for anyone craving a bite-sized dose of comfort!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 sheets Ready-made vegan puff pastry sheets
• 2 medium Potatoes
• 1 medium Carrots
• 0.5 cup Green peas
• 1 medium Yellow onion
• 2 pieces Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Oil (vegetable or coconut)
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 2 tablespoons Non-dairy milk (for brushing)

Directions

Step 1

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

Step 2

Peel and dice the potatoes and carrot into small cubes. Boil them together in a pan with salted water until just tender (about 7-9 minutes). Add the green peas during the last 2 minutes of boiling. Drain and set aside.

Step 3

Finely chop the onion, mince the garlic, and grate the ginger.

Step 4

Heat the oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.

Step 5

Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 6

Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Cook the spices for 1 minute, stirring constantly to toast them.

Step 7

Add the boiled vegetables to the skillet and mix well, ensuring they are coated in the spice mixture. Season with salt and cook for another 2-3 minutes. Remove from heat and let it cool slightly.

Step 8

Add freshly chopped cilantro to the vegetable mixture and mix in. This will add a fresh burst of flavor.

Step 9

Roll out the vegan puff pastry sheets on a floured surface, if needed, and cut each sheet into 4 equal rectangles.

Step 10

Place about 2-3 tablespoons of the vegetable filling in the center of each rectangle. Fold the pastry over the filling to form a sealed pocket (either rectangular or triangle-shaped). Press the edges lightly with a fork to seal.

Step 11

Arrange the filled puffs on the prepared baking tray. Brush the tops with non-dairy milk to help them achieve a golden-brown color while baking.

Step 12

Bake the puffs in the preheated oven for 20-25 minutes or until the pastry is golden and puffed.

Step 13

Remove from the oven and allow them to cool slightly before serving. Serve warm with ketchup, chutney, or vegan yogurt dip.

Nutrition Facts

Serving size	(930.6g)

Amount per serving	% Daily Value*
Calories	1584.3

Total Fat 79.7g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1904.4mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 22.9g	0%
Total Sugars 21.4g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 202.7mg	0%
Iron 11.7mg	0%
Potassium 2980.1mg	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: 44.3%

Protein: 6.8%

Carbs: 49.0%