Vegan Pastry Recipes (10) Collection
perfect pie crust 
yeast pasty dough 
crisp corn tarts with autumn greens 
mushroom pot pie 
veggie pot pie 
tofu, leek & potato pie 
alsatian onion pie 
vegetable quiche 
maple pecan mincemeat pie 
coconut-topped berry pie 
perfect pie crust 
  makes enough for a 9-inch double-crust pie.
2 cup  whole-wheat pastry flour
3/4 tsp  salt
1 Tbsp  sucanat
1/4 cup  canola oil
1/2 cup  soymilk
stir together dry ingredients. add oil, and mix until fine crumbs form. 
add soymilk all at once. stir quickly and thoroughly. allow mixture to sit 
for five minutes. (mixture will look too wet). dampen countertop. cover 
the space with plastic wrap, sprinkle a tablespoon of flour, then add 
dough. form dough into a round disk, cover with another piece of plastic 
wrap, and roll out. this crust is quite moist. keep covered until ready to 
put in pie plate. source: 
  yeast pasty dough
30   servings
1-1/2 cup  warm water
1 Tbsp  active dry yeast
1/2 tsp  raw cane sugar or maple syrup
1/3 cup  plus 2 tablespoons olive oil
1-1/2 tsp  salt
2 cup  whole wheat flour
2-1/2 cup  unrefined white flour
1   egg replacer
1 Tbsp  soy milk or water)
i love little pies of any description. in the case of samosas, 
they don't even have to have meat in 'em. here's a recipe for pastry 
dough using yeast that you can fill and bake. 
recipes from all over the world can be used for "turnovers". 
dissolve yeast and sugar in 1/2 cup of the warm water. let stand for 
10 minutes until bubbly. then stir in remaining warm water 1/3 cup 
olive oil, salt and whole-wheat flour. mix well. 
stir in 2 cups unrefined white flour and as much of the rest as needed to 
a soft dough. knead well. oil the sides of a large bowl with the 
remaining 2 tablespoons of olive oil. put the dough in the bowl and 
turn to coat with oil. let rise until doubled, 1 hour. punch dough 
down and let sit for 10 minutes. 
roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch 
squares. fill with the salmon-rice or other desired filling. fold 
over and seal. trim excess pastry and decorate top of turnover. let 
rise for 10 minutes. mix egg replacer and soy milk (or water) to make an 
egg wash and brush it on top of the turnover. if you don't have any egg 
replacer, just the soy milk or water will do. fill with desired filling, 
left over curry or mixed spring-roll type vegetables are very nice. use in 
place of philo pastry. bake in a 400f oven 
for 20 to 25 minutes until golden. 
makes 30 pasties. 
adapted from the san francisco chronicle, 8/10/88. 
posted by stephen ceideberg; november 11 1992. 
crisp corn tarts with autumn greens and hazelnuts 
for the tart shells: 1 cup unbleached flour 3/4 cup plus 1/4 cup fine 
cornmeal 1/2 teaspoon sea salt 10 tablespoons (1 stick plus 2 tablespoons) 
chilled vegan margarine, cut into small pieces 2 tablespoons vegetable 
shortening 5 tablespoons ice water for the filling: 1 to 2 tablespoons 
olive oil 1 to 2 garlic cloves, chopped 9 cups (more or less) greens, 
freshly washed, coarsely chopped (use kale, swiss chard, spinach, turnip 
greens, or broccoli rabe; greens will reduce in volume as they cook) sea 
salt 1/2 cup chopped hazelnuts 
to make the shells, in a large bowl combine the flour, 3/4 cup of the 
cornmeal, and the 1/2 teaspoon of sea salt (more, if you use unsalted 
butter). add the pieces of butter or margarine and the vegetable 
shortening. using two knives or a pastry blender, work the butter and 
shortening into the flour mixture until it looks like coarse meal. 
sprinkle with the ice water and mix until dough holds together. gather the 
dough into a ball, wrap, and refrigerate for at least an hour. about half 
an hour before serving, preheat the oven to 350f. sprinkle your work 
surface with the remaining 1/4 cup of cornmeal and roll out the dough as 
thinly as you can. cut into rounds to fit six individual tart tins and 
press the dough gently into the tins. bake 10 to 20 minutes or until 
crisp. allow to cool slightly and remove from tins. bake 10 to 20 minutes 
or until crisp. allow to cool slightly and remove from tins. meanwhile, to 
make the filling, heat the olive oil in a medium-sized saucepan over 
medium-high heat. add the chopped garlic and stir until coated with oil. 
now add the greens and cook, stirring often, until crisp-tender and 
fragrant. salt to taste. heap the shells with the cooked greens and 
sprinkle with the chopped hazelnuts. adapted from witch in the kitchen, by 
cait johnson (inner traditions, 2001). 
  mushroom pot pie
12   servings
  lattice topping
1/3 cup  soy milk
1 Tbsp  sugar
1/2 tsp  salt
2 tsp  oil
1 tsp  dry yeast
3 Tbsp  warm water
1-3/4 cup  all-purpose unbleached flour
  vegetable filling
3 cup  mushrooms, quartered
2 cup  corn
2   ea zucchini, sliced & quartered
1   ea red bell pepper, chopped
1   ea onion, chopped
2 tsp  oregano
  creamy sauce
2 Tbsp  oil
2 Tbsp  all purpose unbleached flour
1-1/2 cup  soy milk
1/2 tsp  salt
1/2 tsp  black pepper
topping: combine the first four ingredients in a small saucepan & heat 
until the sugar has dissolved. set aside. dissolve yeast in a small bowl 
in warm water. set aside. beat together the reserved milk mixture & 1/2 
cup flour in a medium sized bowl. mix in the yeast. add 1 cup flour & 
continue to mix. add enough of the remaining flour to make a soft dough. 
cover with a damp towel & allow to rise until doubled in size, about 1 
hour. punch down, knead & let rest for 5 minutes. filling: placing all 
filing ingredients in a large skillet & sprinkle with water. steam for 5 
minutes. drain & transfer to a 3-qt casserole. sauce: heat oil in a small 
pot & stir in the flour. whisk in the milk & cook over low heat until the 
mixture is smooth & thick. stir in the salt & black pepper & pour over the 
vegetables. assemble: roll dough into a 10" square & cut into 1" wide 
strips. weave strips into a lattice & place on top of the casserole. tuck 
edges in, cover & let rise for 20 minutes. preheat oven to 375f. bake 
until browned, about 30 minutes. 
"vegetarian gourmet" winter 
veggie pot pie 
2 Tbsp  olive oil
1   onion, chopped
8 oz.  mushrooms
1 clove  garlic, minced
2 large  carrots, diced
2   potatoes, peeled and diced
2 stalk  celery, sliced 1/4 inch wide
1 tsp  kosher salt
1 tsp  ground black pepper
2 cup  cauliflower florets
1 cup  fresh green beans, snapped in 1/2 inch pieces
3 cup  vegetable broth
2 Tbsp  cornstarch
2 Tbsp  soy sauce
1   recipe pastry for a 9 inch single crust pie
preheat oven to 425 degrees f (220 degrees c). heat oil in a large skillet 
or saucepan. add the onions, mushrooms, and garlic; saute briefly. mix in 
the carrots, potatoes and celery. sprinkle with salt and pepper; stir 
well. mix in the cauliflower, green beans and vegetable broth. bring to a 
boil then turn heat down to a simmer and cook until vegetables are barely 
tender, about 5 minutes. 4 in a small bowl mix the cornstarch, soy sauce, 
and 1/4 cup water until cornstarch is completely dissolved. add this 
mixture to the pan of vegetables and stir until sauce thickens, about 3 
minutes. 5 press the crust into an 11x7 inch baking dish. pour the filling 
into the crust and cover the pie filling with the top crust. 6 bake for 30 
minutes or until the crust is brown. makes 6 servings submitted by: pam 
tofu, leek & potato pie 
2 lb.  potatoes
10 oz.  block of firm tofu
1 large  leek
1 clove  garlic
2 oz.  vegan margarine
  soya milk
  salt (to taste)
  black pepper (to taste)
  juice of 1/2 lemon
  wholewheat pastry flan case
peel, boil and then mash the potatoes with a little soya milk to make them 
soft and creamy. meanwhile chop the leek and saute in the vegan margarine 
with the crushed garlic until soft. make a wholewheat flan case and bake 
it blind for a few minutes (see below for pastry making.) mash the tofu. 
mix the mashed potatoes, tofu, leeks, salt, pepper and lemon juice in a 
bowl. pile the potato mixture into the flan case and bake at gas mark 6 
for 20 - 30 minutes. serve hot with peas, carrots and a white sauce or 
cold with salad. 
wholewheat pastry flan case 
6 oz.  wholewheat flour
3 oz.  margarine
pinch  of salt
  little water
place the flour in a mixing bowl and add the salt, mix well. chop the 
margarine into small pieces and add it to the flour. rub the vegan 
margarine and the flour lightly together with your fingers until an even 
breadcrumb like consistency is reached. add a little water and mix until 
the pastry forms into a ball, adding a little more water if necessary. 
roll the pastry out on a floured surface to a circle a little larger the 
the diameter of the flan case. grease the flan tin with margarine and 
press in the pastry. trim the edges. use as described in the recipes 
requiring a flan case. 
e-mail to 
this is a recipe of the database from the european vegetarian union evu. 
alsatian onion pie 
makes one 9-inch pie 
2 Tbsp  oil
3 large  onions, finely diced
1 cup  soymilk
1/3 cup  firm/extra firm tofu, crumbled
1-1/2 tsp  salt
1/4 tsp  pepper
1/8 tsp  nutmeg
2 Tbsp  unbleached flour
1 Tbsp  couscous
1   unbaked wholemeal pie shell
saute onions in oil until soft. blend the tofu, 
soy milk, salt, pepper, nutmeg, and flour in a 
food processor until smooth. combine with 
onions and add couscous. pour into pie shell. bake in 
a 350 degree preheated oven for about 30 minutes. 
source: friendly foods by ron picarski 
vegetable quiche 
yield: one 10-inch quiche (serves 6) 
2 cup  potatoes, shredded
1/4 cup  onion, grated
3 Tbsp  unbleached all-purpose flour
1/2 tsp  salt
1 head  cauliflower, broken into bite- size florets steamed (about 4 1/2
  1105 oz.) pkg. firm lowfat* silken tofu
1-1/4 cup  water
1/3 cup  nutritional yeast flakes
1/3 cup  quick-cooking rolled oats
4 Tbsp  arrowroot or cornstarch
3 Tbsp  fresh lemon juice
1 Tbsp  onion granules
1 tsp  salt
1/2 tsp  garlic granules
1/8 tsp  turmeric
1/2 cup  scallions, thinly sliced
2 Tbsp  vegan bacon bits (optional)
preheat the oven to 400f. for the crust, place the potatoes and onion 
in a bowl and toss together. sprinkle on the flour and salt and toss 
again, using a fork or your hands. pat into a non-stick or well-oiled 
10-inch pie plate, using your fingers to spread the mixture evenly 
over the bottom and up the sides. bake for 30 minutes. remove from the 
oven and spray oil over the crust. return the crust to the oven to 
crisp and bake for 15 minutes more, until the surface is lightly 
browned. let cool while you prepare the filling. reduce the oven 
temperature to 375f. prepare the cauliflower and steam until 
tender. refresh under cold water to stop the cooking. drain and 
transfer to a large bowl. 
place the next ten ingredients in a blender, and process until the 
oats are finely ground and the sauce is completely smooth. pour into a 
saucepan along with the scallions, and bring to a boil, stirring 
constantly. reduce the heat to low and continue to cook, beating 
constantly with a wire whisk or wooden spoon, until very thick and 
smooth. remove from the heat and stir in vegan bacon bits. pour over 
the cauliflower, mixing well. the sauce will be thick and stretchy. 
spoon the filling into the crust, and dust the top liberally with 
paprika. bake for 25-50 minutes, until golden brown. let rest for 10 
minutes. serve warm or at room temperature. this is also delicious 
cold the following day. 
maple pecan mincemeat pie 
yield: 8 servings 
  mincemeat filling
4 oz.  tempeh
2   ea apples, peeled, cored, diced
1/2 cup  raisins
1/2 cup  currants
1/2 cup  dates, chopped
1/3 cup  pecans, chopped
1/2 cup  maple syrup
1/2 cup  orange juice
1 Tbsp  orange peel, grated
1 tsp  cinnamon
1/2 tsp  mace
  pie crust
1-2/3 cup  wholewheat pastry flour
1/4 cup  oil
1/4 cup  orange juice
filling: steam tempeh for 20 minutes, then either shred or dice 
finely. stir into the remaining ingredients in a large saucepan. 
bring to a simmer & cook for 10 minutes, stirring occasionally. 
remove from heat & set aside to cool. 
crust: preheat oven to 400f. combine all the pie crust ingredients 
until a soft dough is formed. add more juice if necessary. divide 
into 2 pieces, one slightly larger than the other. place larger ball 
of dough onto a lightly floured surface & roll into a 9" circle. 
place into an 8" pie plate. 
spoon filling into the pie crust. roll out remaining ball of dough & 
place on top of the filling. seal & crimp the edges. bake for 10 
minutes & then reduce the heat to 325f & bake until the crust is 
lightly browned, about 30 minutes. cool & serve. 
"vegetarian gourmet", winter 1995 
coconut-topped berry pie 
2 cup  strawberries
1 Tbsp  quick cooking tapioca
1/3 cup  granulated sugar
  juice of 1 lemon
2 cup  blueberries
  pastry for 9-inch pie crust
3 Tbsp  all purpose flour
2 Tbsp  brown or granulated sugar
1 Tbsp  vegan margarine
1/4 cup  shredded or flaked coconut
preheat oven to 400 f. cut strawberries into 1/4-inch-thick slices and 
place in a large bowl with remaining filling ingredients. stir well to 
evenly distribute tapioca and sugar. let stand for 10 minutes to allow 
tapioca to soften a little. meanwhile, roll out pastry and fit into a 
9-inch pie plate. trim and finish edge as you like. do not prick. set 
aside or refrigerate until ready to use. prepare topping by measuring 
flour and sugar into a small bowl. stir with a fork until well blended. 
using your fingertips, rub margarine into flour mixture until it is the 
size of small peas. gently stir in coconut. set aside. when fruit filling 
has sat for 10 minutes, turn into unbaked pie shell. bake on bottom rack 
of preheated 400 f oven for 30 minutes or just until filling starts to 
bubble and edges of pastry are a light golden color. then sprinkle topping 
over centre portion of pie, leaving a 2-inch border of fruit showing 
around edge. reduce heat to 350f. bake for another 15 to 18 minutes or 
until topping is golden. when baked, transfer pie to a rack to cool for 
about 15 minutes. serve pie warm of at room temperature. 
(ID: 9529) Mirror: Sat, Dec 20, 2003

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