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    Home » Vegan Recipes » Vegan Baking Recipes » Vegan Pastry

    Vegan Pastry

    Published: Nov 18, 2021 by Kate Ford · This post may contain affiliate links.

    vegan pastry
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    pinterest pin for vegan pastry

    Eight flavour variations on a simple shortcrust vegan pastry, to suit any dish! So easy to make with great results every time.

    🍴 Why you will love this recipe

    A foolproof pastry recipe with no weird ingredients, perfect results every time! Eight flavour variations for you to choose from, so you can personalise your pastry and match it to whatever you are making.

    Read the top tips and FAQs further down the post for advice on how to achieve a perfect pastry texture and make it easy to roll and handle.

    There are two main recipes - savoury or sweet shortcrust, and each one comes with four suggested flavour variations. Will you choose vegan cheese, mustard or fresh herbs? Chocolate, almond or vanilla?

    Jump to:
    • 🍴 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Vegan Pastry
    • 👩🏽‍🍳 Variations
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    pastry-ingredients

    📝 What you need

    Ingredients

    Flour There's no need for fancy flour to make a good pastry - just everyday plain flour from the supermarket is fine. However you can swap out 50g of the flour for wholemeal or rye flour for a slightly different texture and flavour.

    Dairy-free block margarine Make sure you use a block margarine, not a tub which is too watery for pastry making. Keep it chilled until the last minute so it is easier to rub in to the flour. I usually use Flora Plant Block, Naturli Block or Tomor Vegetable Block Margarine, all of which are excellent.

    Dairy-free milk Use an unsweetened plant milk - either soya, oat or nut milks are all absolutely fine here.

    👩🏽‍🍳 How to make your Vegan Pastry

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .

    rub fat into flour

    Mix the flour and salt in a large mixing bowl. Cut the block margarine into cubes and rub into the flour with your fingertips. Add the plant milk a little at a time until it comes together into a soft dough.

    rolling out

    Put the dough in a lidded tupperware and chill for 30 minutes in the fridge. It will then be ready to roll out as needed.

    👩🏽‍🍳 Variations

    The lovely thing about homemade pastry is that you can make it your own, and adjust it to whatever you are making and your own tastes.

    Here are a few suggestions for vegan pastry variations:

    savoury pastry variations

    Vegan cheese pastry: Add 25g grated vegan cheese to the pastry once you have rubbed in the margarine to the flour.

    Mustard: Add 1tbsp dijon or wholegrain mustard to the dough as you add the plant milk.

    Fresh herbs: finely chop your choice of herbs (how about parsley and/or thyme?), and stir through the mixture just before adding the plant milk.

    sweet pastry variations

    Almond: stir 40g ground almonds through the mixture just before adding the milk.

    Chocolate: replace 25g of the flour with cocoa powder.

    Vanilla: Add ½tsp vanilla extract as you add the plant milk.

    How will you customise your pastry?

    🔪 Top Tips & FAQs

    Make your dough a little softer and stickier than you expect, it will firm up and become easy to roll once chilled in the fridge. This improves the texture of the cooked pastry, and also makes it much easier to handle and shape than a drier dough.

    Keep your vegan butter and milk as cold as possible. This makes a shorter better-textured pastry, and makes rubbing in easier and less messy.

    If you've never tried rubbing fat into flour before, don't worry - it is very easy!

    Gently rub the cubes of butter and the flour between your fingers and thumb, lifting it up out of the bowl as you do to aerate it.

    Shake the bowl to bring any bigger lumps to the surface. Keep going until the mixture looks like breadcrumbs.

    If you have time, chill the pastry again before cooking (once rolled into your tart case or pie dish). It will help it to cook without shrinking back from the sides. If you're short of time pop it in the freezer for 5-10 minutes.

    pastry cases and rolling pin
    Can I freeze my pastry?

    Yes - pastry dough freezes really well. You can either freeze the lump of dough if you've made too much, or you can line a tart case or pie dish and freeze that, then just defrost and pop in the oven when needed.

    Is it cheaper to make your own pastry?

    Yes it is always cheaper to make your own pastry than to buy ready-made, and very satisfying too! You can also adjust the seasoning and flavour variations to your own taste.

    Which shop-bought pastry is vegan?

    If you're short on time and decide to buy ready-made pastry, always check the ingredients on the packet. In general, most brands (including Jus-Rol and most supermarket own-brands) are vegan, except for the luxury all-butter varieties which contain milk.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Apple Pie
      Vegan Apple Pie
    • Vegan Mince Pies
      Vegan Mince Pies
    • Quorn Pie
      Vegan 'Chicken' & Red Wine Pie
    • Vegetable Pie
      Spring Vegetable Pie

    📖 Recipe

    Vegan Pastry

    Kate Ford | The Veg Space
    Eight flavour variations on a simple shortcrust vegan pastry, to suit any dish! So easy to make with great results every time.
    4.93 from 13 votes
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    Prep Time 10 minutes mins
    Chilling time 30 minutes mins
    Total Time 40 minutes mins
    Course Baking
    Cuisine British
    Servings 1 large tart case or pie dish
    Calories 509 kcal

    Ingredients
     
     

    For savoury shortcrust pastry:

    • 225 g plain flour (or 175g plain flour + 50g wholemeal or rye flour)
    • ½ teaspoon salt
    • 125 g dairy-free block margarine (or 75g block margarine + 50g vegetable 'lard' - I use Trex)
    • 3-4 tablespoon unsweetened dairy-free milk

    Optional savoury flavourings - use one or more:

    • 25 g dairy-free cheese, grated
    • 1 tablespoon mustard dijon or wholegrain
    • 2 tablespoon fresh herbs, finely chopped I like parsley and/or thyme leaves

    For sweet shortcrust pastry:

    • 210 g plain flour
    • 40 g icing sugar
    • pinch salt
    • 125 g dairy-free block margarine (or 75g block margarine + 50g vegetable 'lard' - I use Trex)
    • 3-4 tablespoon unsweetened dairy-free milk

    Optional sweet flavourings- use one or more:

    • 40 g ground almonds
    • 20 g cocoa powder (use 20g less flour if using this)
    • ½ teaspoon vanilla extract

    Instructions
     

    To make savoury shortcrust pastry:

    • In a large mixing bowl mix together the flour and salt.
    • Cut the block margarine into cubes and add to the bowl.
    • Rub the fat into the flour using your fingertips, until the mixture resembles breadcrumbs.
    • If you are adding any of the optional flavourings, add them to the mixture at this point.
    • Add the dairy-free milk little by little until the mixture comes together into a dough. Aim for a soft dough that would be too soft and sticky to roll out at this point - it will firm up in the fridge to a roll-able consistency.
    • Place in a lidded tupperware container and chill in the fridge for at least 30 minutes or until needed.

    To make sweet shortcrust pastry:

    • In a large mixing bowl mix together the flour, icing sugar and salt. If you are making chocolate pastry, add the cocoa at this point.
    • Cut the block margarine into cubes and add to the bowl.
    • Rub the fat into the flour using your fingertips, until the mixture resembles breadcrumbs.
    • If you are adding ground almonds or vanilla extract, add them to the mixture at this point.
    • Add the dairy-free milk little by little until the mixture comes together into a dough. Aim for a soft dough that would be too soft and sticky to roll out at this point - it will firm up in the fridge to a roll-able consistency.
    • Place in a lidded tupperware container and chill in the fridge for at least 30 minutes or until needed.

    Video

    Notes

    Make your dough a little softer and stickier than you expect, it will firm up and become easy to roll once chilled in the fridge. This improves the texture of the cooked pastry, and also makes it much easier to handle and shape than a drier dough.
    Keep your vegan butter and milk as cold as possible. This makes a shorter better-textured pastry, and makes rubbing in easier and less messy.
    Shake the bowl to bring any bigger lumps to the surface. Keep going until the mixture looks like breadcrumbs.
    If you have time, chill the pastry again before cooking (once rolled into your tart case or pie dish). It will help it to cook without shrinking back from the sides. If you're short of time pop it in the freezer for 5-10 minutes.

    Nutrition

    Serving: 100gCalories: 509kcalCarbohydrates: 54gProtein: 7gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gSodium: 511mgPotassium: 97mgFiber: 2gSugar: 6gVitamin A: 1304IUVitamin C: 1mgCalcium: 36mgIron: 3mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Petra says

      June 28, 2024 at 9:39 pm

      This recipe is just what every vegan baker needs!
      I’m in Australia and unfortunately only have access to nutelex margarine. Our supermarkets don’t sell vegan block butter. Do you think I could substitute coconut oil? I run into this problem all the time. It’s really frustrating because my pastry always comes out soft instead of flaky.
      Thanks for your recipes. You’re one of my favourite sites.

      Reply
    2. Judy Jones says

      November 06, 2023 at 7:02 pm

      Made the sweet shortcrust pastry, following the recipe exactly (used all vegan butter) and it was perfect! It rolled out perfectly, no breaking, sticking or crumbling. Used it to make mini apple crumble pie and they taste great - the pastry is sweet and short. Will definitely be using this recipe again, best pastry recipe ever! I’m

      Reply
      • Kate Ford says

        November 07, 2023 at 7:20 pm

        This is great to hear, thanks Judy!

        Reply
        • Deewalker says

          February 07, 2024 at 4:22 pm

          There’s no cooking instructions for the bake time ?

          Reply
          • Kate Ford says

            February 07, 2024 at 8:32 pm

            Hi, that's right - as that totally depends how you are using your pastry. You are likely to be using it in another recipe (pie, tart, etc) so follow the instructions for bake time depending on that. Hope that helps.

            Reply
    3. Kevin Hart says

      October 24, 2023 at 11:49 pm

      Hi I Kate , I'm trying to switch my normal Apple Pie recipe to a vegetarian one. Currently I'm using 50/50 margarine- lard.

      I see in your recipe you suggest 125 g dairy-free block margarine (or 75g block margarine + 50g vegetable 'lard' - I would opt for Trex). As I said I'm using 50/50 margarine and lard, you seem to be going for a 75/25 ratio, is there any reason why or it just a personal choice

      Kevin

      Reply
      • Kate Ford says

        October 26, 2023 at 6:30 am

        Hi Kevin, it is purely personal choice - I like a bit more of the 'buttery' flavour, but do go for whichever ratio you prefer.

        Reply
    4. Lisa says

      March 20, 2023 at 9:31 am

      Hi,I've made the savoury pastry with mustard and am filling with soya mince and veggies (pre cooked). How long should I cook it for and at what temperature please?

      Reply
      • Kate Ford says

        March 21, 2023 at 1:20 pm

        Hi Lisa, my guess would be c.20-25 minutes, but it does depend on pastry thickness, size of pie etc - sorry not to be more precise!

        Reply
    5. Sage says

      March 12, 2023 at 12:50 pm

      Hi Kate. Your sweet pastry recipe specifies using icing sugar. Icing sugar here has cornstarch as well as sugar. Can I substitute caster sugar for that?
      Thanks
      Sage

      Reply
      • Kate Ford says

        March 12, 2023 at 7:08 pm

        Yes absolutely, caster sugar will be fine.

        Reply
    6. Anne says

      December 13, 2022 at 11:30 pm

      I needed a vegan pastry recipe so I could make mince pies for a group of friends, very pleased to find it worked as well as my normal method.

      Reply
      • Kate Ford says

        December 14, 2022 at 12:50 pm

        Great to hear, thanks Anne

        Reply
    7. Frances says

      December 02, 2022 at 4:28 pm

      Thanks so much for the sweet pastry recipe, Kate, I need this for my mince pies!! Have a Happy Christmas!

      Reply
      • Kate Ford says

        December 04, 2022 at 6:45 pm

        Oh lovely, hope they turn out well! X

        Reply
    8. Isabelle says

      June 17, 2022 at 1:49 pm

      I have made this pastry several times, just used it again to make a cherry tart (I added the ground almonds to the pastry). Absolutely delicious! Thank you.

      Reply
      • Kate Ford says

        June 19, 2022 at 6:18 pm

        That's great to hear, thanks Isabelle.

        Reply
    9. Katie says

      May 01, 2022 at 8:21 am

      Hi I'm gf but interested in vegan food as trying to create a meal planer for type 2 diabetic.
      And cut down on meat
      Thanks

      Reply
    10. Rosy Jo says

      April 29, 2022 at 6:16 pm

      how long should i bake this recipe for?? & at what temperature
      Thanks

      Reply
      • Kate Ford says

        April 30, 2022 at 4:52 pm

        Hi Rosy, that completely depends what you're using it for - what are you making?

        Reply
    11. Dannii says

      November 19, 2021 at 1:36 pm

      I have never tried making my own vegan pastry, but I am definitely going to give this a try. It looks really simple.

      Reply
    12. Jen says

      November 19, 2021 at 1:31 pm

      Easy recipe and great variations. Chocolate for sweet and herbs for savory dishes are my two favs.

      Reply
    13. Tavo says

      November 19, 2021 at 1:13 pm

      such a nice and easy recipe! I really loved the customization ideas. I will try the almond one!

      Reply
    14. Claudia Lamascolo says

      November 19, 2021 at 1:06 pm

      We are all vegan here and this is like hitting the jackpot thank you!

      Reply
    15. Sharon Chen says

      November 19, 2021 at 12:04 pm

      This looks perfect for vegan desserts! Thanks for sharing this healthier version of pastry.

      Reply
    4.93 from 13 votes (3 ratings without comment)

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