Vegan Pesto-Stuffed Puff Pastry
Golden puff pastry filled with herby, garlicky vegan pesto. Crispy outside, creamy inside—basically a delicious contradiction that slaps.
Ingredients
- 1 sheet vegan puff pastry thawed
- 1/2 cup fresh basil leaves
- 2 tbsp pine nuts or walnuts
- 1 garlic clove
- 3 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/4 tsp salt
- 1 tbsp plant milk for brushing
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small blender, combine basil, garlic, nuts, oil, yeast, and salt until smooth.
- Roll out the puff pastry and cut it into six squares.
- Spoon 1 tbsp of pesto into the center of each square.
- Fold pastry into triangles, seal edges with a fork.
- Brush tops with plant milk for that golden glow-up.
- Bake for 20 minutes or until crisp and golden.
- Let cool for 5 minutes—yes, patience is a virtue.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin K: 30%
- Vitamin A: 12%
- Iron: 10%
- Magnesium: 8%
- Folate: 6%
Additional Notes/Tips to Enhance Flavor
- Add a splash of lemon juice to the pesto for extra zing.
- Use store-bought vegan pesto to make life easier—no judgment.
- Garnish with chili flakes if you like your snacks with sass.
- Serve with marinara or vegan sour cream for bonus points.
- Make a double batch. Regret tastes worse than reheated pastry.