These Vegan Pasties are rich and packed with flavour, perfect for picnics or even a Sunday Roast dinner. Make your own rough puff pastry to make them extra-special!
For me, a vegan option for Sunday Lunch should be big, bold, tasty, and enough of a 'showstopper' to make the meat-eaters insanely jealous.
Let's just say that I've never found a nut roast recipe which has ticked all of those boxes.
So instead, here are my 'posh' vegan pasties - posh in that they contain red wine, flat-cap mushrooms, puy lentils and thyme, all wrapped in a layer of fabulous flaky pastry.
I sometimes make my own rough-puff pastry for these, (homemade puff pastry is a step too far for me, life is too short! But rough puff is a delicious compromise).
Obviously with both of these recipes you need to use a good dairy-free block margarine - Flora Plant Butter, Naturli Block margarine or Stork block margarine are all excellent for pastry making. (NB tubs of Stork are not vegan, just the block margarine - so do double check before buying).
What you need to make your Vegan Pasties
Puff pastry Many ready-made puff pastries in supermarkets are vegan - it is only those marked all-butter that tend to contain dairy. Always check the ingredients, but Jus-Rol and most supermarket own-brands are vegan. I always use the ready-rolled stuff, but give it an extra roll-out before using or else it will be a bit thick.
Mushrooms You can use whatever fresh mushrooms you have available, but I like chestnut mushrooms which retain their juicy texture when cooked, or flat cap which give a lovely dark colour to the red wine gravy.
Puy lentils These nutty dark green lentils bring a lovely texture and bite to the pasty filling, so are worth looking out for. If you can't find them, half a tin of cooked brown or green lentils will be fine instead, but you can reduce the cooking time by about 15 minutes.
Red wine Never cook with a wine you wouldn’t drink! There’s no point in paying a fortune for wine that’s going to be bubbled down in your vegan pasties, but equally if you have a bottle that’s been sitting half-empty on the worktop for over a week, it will ruin your supper! A medium-bodied red will go well with these flavours – not too heavy but reasonably acidic. something like a Cabernet Sauvignon would be excellent. Do check labels to make sure it is vegan, or consult the brilliant Barnivore app.
Vegetable stock powder I like Marigold Stock Powder (they do various versions and some aren't vegan so do check for milk powder in the ingredients), but any good quality stock powder will be great.
You don't need any fancy equipment at all to make these vegan pasties - just a large saucepan, frying pan or casserole with a lid, a baking tray and a rolling pin. Simple!
Can I freeze my Vegan Pasties?
Yes! These pasties freeze really well before cooking so you can make the filling, then make up as many pasties as you can but only cook the ones you need.
Then put the uncooked pasties onto a baking tray straight into the freezer, and once they are frozen solid, you will be able to take them off the tray and pop them into a reusable freezer bag or container.
When you want to cook one, defrost and then cook as per the recipe.
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
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Vegan Pasties with mushrooms, lentils & red wine
- 2 tbsp olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and roughly chopped into 1cm cubes
- 2 garlic cloves, peeled and crushed
- 350 g mushrooms roughly chopped into 1cm cubes
- 1 medium potato, peeled and roughly chopped into 1cm cubes
- 70 g puy lentils
- 250 ml red wine (merlot works well!)
- 300 ml water
- 1 tsp vegetable stock powder
- leaves of 2 stalks fresh thyme
- 400 g puff, rough puff or flaky pastry - homemade or ready-rolled
- a little dairy-free milk to glaze
- Heat the oil in a large, lidded saucepan or casserole dish, and fry the onion and carrot for 3 minutes until starting to soften.
- Add the garlic and mushrooms and cook on a medium heat until the mushrooms have released their juices.
- Add the potato, lentils, red wine and water, stock powder and thyme.
- Bring to the boil, then reduce to a simmer, cover with a lid and cook for 30-35 minutes until the potatoes and lentils are cooked through.
- Taste and add salt as necessary. Remove from the heat and set aside to cool slightly.
- Preheat the oven to 190°C / 375°F / Gas Mark 5.
- Roll out the pastry to roughly the thickness of a £1 coin, then use a small-ish plate as a template to cut 4 circles of pastry roughly 20cm in diameter. If necessary, re-roll the offcuts and cut again until you have enough circles.
- Brush a little water around the edge of each circle.
- Divide the filling between the four pasties. Don't over-fill or the filling will explode out during cooking!
- Bring together the edges of the pastry to form a firm seal, and use a fork to crimp and seal the pasties firmly.
- Brush the pasties with a little plant milk and cook for 20-25 minutes until golden brown and crisp all over.