Puff Pastry with Creamy Veggie Stuffing (plant-based)


Creamy and delicious veggie stuffing wrapped in crispy pie crust – this combination is a hard one to beat. This is a perfect main dish and an easy recipe to follow. Preparing and baking this stuffed puff pastry dish is a great way to add a lot of veggies and leafy greens to your plate.

This stuffed puff pastry recipe with all vegan ingredients can also be used as a great appetizer, simply make more smaller stuffed puff pastires if that`s the case.

A tip is to serve the puff pastries with fresh herbs and a side salad.

It`s prep-able! You can prepare the creamy veggie stuffing ahead of time

You can make the stuffing ahead of time and store it in an airtight container in your fridge. Then, when it`s time for the meal, simply take two sheets of puff pastry, add the filling as described in the recipe below and bake them.

Enjoy any stuffed puff pastry leftovers cold or warm

If you have leftovers you are lucky. Let the leftover puff pastries cool down on a wire rack in room temperature before packing them up and storing them in your fridge.

These stuffed puff pastries can be enjoyed the next day (cold or re-heated in the oven), and they make for a perfect lunch.

Finding healthy alternatives in a local kiosk when hungry and in a hurry can be a challenge. You can pack these puff pastries and bring them with you when you are on the the road or running errands.

I hope you try these stuffed puff pastries for an upcoming dinner or lunch. If you make them I would love to hear from you, please write a comment to let me know what you think. If you snap a picture, tag me on instagram @by.linaelisabeth – I look forward to seeing how your dish turns out!


Puff Pastry with Creamy Veggie Stuffing

Creamy and delicious veggie stuffing wrapped in crispy pie crust – this combination is a hard one to beat.
This easy recipe gives you 6 large stuffed puff pastries.
5 from 1 vote
Prep Time 25 minutes
Cook Time 40 minutes
Baking time 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Servings 6 puff pastries


  • 2 sheets ready puff pastry

Sauce for the Veggie Stuffing

  • 8 g fresh ginger (peeled)
  • ½ solo garlic
  • 10 g red chili pepper
  • 1 tsp brown sugar
  • 100 ml water
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp tahini
  • 2 tbsp lime juice
  • 1 tsp dark/roasted sesame oil

Veggie Stuffing

  • ½ red bell pepper
  • 1 carrot medium size
  • 100 g champignon mushrooms
  • ½ red onion
  • 100 g mung bean sprouts
  • 150 g firm tofu
  • 10 g fresh cilantro
  • 20 g salted peanuts
  • 20 g raw cashew nuts
  • ½ tsp cardamom
  • 50 g spinach
  • 1 tbsp tomato paste
  • 150 g vegan sour creme
  • 1 tsp dark/roasted sesame oil


  • Take the ready puff pastry sheets out of the refridgerator and leave on your kitchen counter.

Sauce for the Veggie Stuffing

  • Finely chop or -grate the ginger and garlic, and finely chop the red chili pepper.
  • Add the sesame oil to a medium pot and bring to medium heat. Add the ginger, garlic and chili to the pot and fry for a few minutes.
  • Add the brown sugar.
  • Add the water and the rest of the ingredients.
  • Bring the sauce to a simmer and let it simmer (without cover) for 10 minutes.
  • Set the sauce to the side while you prepare the rest of the veggie stuffing. The sauce will thicken more during this time.

Veggie Stuffing

  • While the sauce for the veggie stuffing is simmering, start to prep the rest of the ingredients for the veggie stuffing. Once prepped do not mix the ingredients but keep them separated until you start cooking.
  • Chop the red bell pepper, carrot and champignon mushrooms into small bites.
  • Finely chop the red onion and tofu.
  • Roughly chop the peanuts, cashewnuts and fresh cilantro.
  • Add the sesame oil to a frying pan and fry the tofu on medium heat for about 10 minutes, until golden brown.
  • Add the chopped red onion to the pan with the tofu and fry for another 2 minutes.
  • Add the tomato paste to the pan, mix well, and fry for another minute.
  • Add the red bell pepper, carrot, champignon mushrooms and mung bean sprouts to the pan and fry for another 5 minutes, while stirring occasionally.
  • Add the spinach and the sauce for the veggie stuffing that you have prepared to the pan and let it fry with the rest of the ingredients on low-medium heat for 5 minutes.
  • Turn off the heat and add the chopped nuts, cardamom, cilantro and sour cream and mix well. Add salt and pepper to taste.

Stuffing and baking the puff pastry

  • Preheat your oven to 200 degrees Celcius (392 fahrenheit).
  • Take the puff pastry dough sheets and roll them out. Cut each sheet into 3 equal pieces. Add ⅙ of the stuffing onto one side of each of the puff pastry pieces. Leave about 2 cm room to the edge of the puff pastry as you need this to close the puff pastry in the next step.
  • Flip the other side of the piece (the one without stuffing on it) over the stuffing and close the puff pastries using a fork.
  • Bake in the hot oven on a baking sheet for about 20 minutes until golden.
Keyword filled puff pastry, plant based recipe, stuffed puff pastry, vegan dinner ideas
Tried this recipe?Let me know how it was!

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