Vegetable Pasties with Vegan Mince | Vegan/Vegetarian Recipe

Pasties are easy to make at home and I occasionally make them with various fillings I find them to be convenient to carry around for a packed lunch, for picnics or when travelling

Today I'm making vegetable mince pasties which are really quite tasty and I hope you'll enjoy the recipe Begin by preparing the vegetables for the filling The filling can be made in advance and kept refrigerated for 1 to 2 days to save time You may vary the vegetables depending on what you have on hand For today, I am using a small carrot, onions, mushrooms, peas and herbs

Dice the carrot into small pieces Finely chop or dice about 1/3 of a large onion You may use more onion to your taste Finely chop a small bunch of fresh parsley You may also use other herbs like fresh coriander or cilantro and basil

You can use any type of mushrooms in this recipe and finely chop them Mushrooms add some nice texture and a lot of flavour to the filling Let's make the filling Heat a skillet on medium-high temperature You may add a little oil if you wish

My pan is already well seasoned, so I'm just adding in the onions followed by a tablespoon of minced ginger and garlic You can make your own ginger garlic paste at home and keep it in the refrigerator ready to be used We have a video tutorial on this Check the description for the link Add in the carrots and saute for about 2 minutes

I am using some store-bought veggie mince in this recipe You may also use rehydrated minced TVP or cooked brown lentils for a soy-free version Add the veggie mince to the pan and saute for about a minute then add the mushrooms Add the soy sauce Clear a small section of the pan and add in the spices – ground cumin, paprika and dried oregano

Stir and mix well I am using a few sprigs of fresh thyme but you may also use half a teaspoon of dried thyme Add in the crushed tomatoes followed by 1/2 cup of vegetable broth or water Stir and let this simmer for about a minute Meanwhile, mix some cornstarch in about 1/3 cup of water

Add the cornstarch mixture to the pan and stir immediately stir Let this cook until it starts to thicken Then add in the peas Taste the filling and adjust salt and pepper to taste Lastly add the chopped parsley and turn off the heat

Allow the filling to cool completely before using it Before we start making the pasties, set the oven to preheat at 200°C / 400°F To make the pasties, I am using store-bought puff pastry, you can find some vegan brands quite easily nowadays 2 blocks of 200 g each which will yield 8 pasties Flour the work surface then place one block of dough onto it

Dust the dough with some more flour This dough is very sticky, so make sure to flour it very well Roll the dough out into a square shape of about 1/2 cm thick Then, cut the rolled out sheet into 4 squares Place a small amount of filling onto each pastry square

You may have some leftover filling from this recipe and you can be used it over pasta or in lasagna Just add a little water or more crushed tomatoes to make some more sauce for pasta Using your fingers or a pastry brush, dampen the edge of the pastry with a little water Carefully fold the pastry over and bring the edges together Press and seal well

Press a fork around the edges to completely seal the pasty Carefully transfer the pasties onto a baking tray lined with parchment paper Brush them with some soy milk (or other high protein plant-based milk like almond milk) Prick the pasties on top with a fork to make little holes This will prevent them from bursting open

Bake for 20 minutes at 200°C / 400°F Remove the pasties from the oven and let cool slightly before serving The pasties can be kept frozen until needed If you intend to freeze them, partially bake them for only 16 – 18 minutes Allow to cool, then freeze

When ready to serve, just bake them for about 7 minutes If you've enjoyed this recipe, please give us a thumbs up and leave us a comment If you haven't already, please subscribe to our channel You may also subscribe to our mailing list and we'll send you an email when we have a new recipe on the blog We share a few more recipes over there, so make sure you don't miss out

I hope you're having a great week, see you next time Bye


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