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:
📝 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 👇🏼 .
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.
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:
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.
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.
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.
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.
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:
📖 Recipe
Vegan Pastry
Ingredients
For savoury shortcrust pastry:
- 225 g plain flour (or 175g plain flour + 50g wholemeal or rye flour)
- ½ tsp salt
- 125 g dairy-free block margarine (or 75g block margarine + 50g vegetable 'lard' - I use Trex)
- 3-4 tbsp unsweetened dairy-free milk
Optional savoury flavourings - use one or more:
- 25 g dairy-free cheese, grated
- 1 tbsp mustard dijon or wholegrain
- 2 tbsp 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 tbsp 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 tsp 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.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
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
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding
I have never tried making my own vegan pastry, but I am definitely going to give this a try. It looks really simple.
Easy recipe and great variations. Chocolate for sweet and herbs for savory dishes are my two favs.
such a nice and easy recipe! I really loved the customization ideas. I will try the almond one!
We are all vegan here and this is like hitting the jackpot thank you!
This looks perfect for vegan desserts! Thanks for sharing this healthier version of pastry.