Creamy, protein-packed pies with juicy veg and flaky pastry…and it’s all totally plant-based! These creamy tofu and vegetable vegan mini pies are everything you could possibly want from a pie. Just check out that crust!
Make them for lunch and enjoy as part of a meal, or chill and take them on next picnic. So many delicious possibilities and perfect for kids who fancy something a little different.
I created them as part of a new series of food on the go I’m releasing in collaboration with my talented friend, Helen from Fuss Free Flavours, along with these olive and sun-dried tomato filo parcels.
Here’s how to make these creamy tofu and vegetable vegan mini pies.
Ingredients
For the filling
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 280g (9.87oz) extra firm tofu, cubed
- 150g (5.29oz) frozen mixed vegetables (the chopped kind)
- 2 tbsp plain flour
- 1/4 tsp mustard
- 400ml (13.52floz) unsweetened almond milk
- salt and pepper to taste
To make the pies
- 2 x 320g (11.28oz) packets of ready rolled puff pastry
- 1 tbsp unsweetened almond milk
Instructions
Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle. Add the tofu and fry for around five minutes until gently golden.
Add the frozen vegetables and fry for another couple of minutes until defrosted.
Stir in the flour.
Then add the almond milk.
Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.
Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10 rounds from each sheet (20 in all).
Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.
Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.
Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.
If you find the pastry has become sticky, dab your fingers in a little flour and you’ll find it’s easier to work with.
Brush the tops with milk.
Poke a hole in the top of each pie with a small knife or chopstick.
Bake for 25-30 minutes until golden brown and bubbling.
Allow to cool for a few minutes in the tin, then carefully lift out and serve.
These wonderful little vegan pies are perfect hot or cold.
If you’d like to print this creamy tofu and vegetable vegan mini pies recipe to try later, just click PRINT on the recipe card below.
Creamy tofu and vegetable vegan mini pies
Ingredients
For the filling
- 1 tbsp olive oil
- 2 cloves garlic minced
- 280 g (9.88 oz) extra firm tofu cubed
- 150 g (5.29 oz) frozen mixed vegetables the chopped kind
- 2 tbsp plain flour
- 1/4 tsp (0.25 tsp) mustard
- 400 ml (13.53 floz) unsweetened almond milk
- salt and pepper to taste
To make the pies
- 2 320g packets of ready rolled puff pastry
- 1 tbsp unsweetened almond milk
Instructions
- Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle.
- Add the tofu and fry for around 5 of minutes until gently golden.
- Add the frozen vegetables and fry for another couple of minutes until defrosted.
- Stir in the flour.
- Then add the almond milk.
- Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.
- Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10 rounds from each sheet (20 in all).
- Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.
- Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.
- Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.
- If you find the pastry has become sticky, dab your fingers in a little flour and you’ll find it’s easier to work with.
- Brush the tops with milk.
- Poke a hole in the top of each pie with a small knife or chopstick.
- Bake for 25-30 minutes until golden brown and bubbling.
- Allow to cool for a few minutes in the tin, then carefully lift out and serve.
Video
Nutrition
Are you tempted to try these creamy tofu and vegetable vegan mini pies at home?
Pin these creamy tofu and vegetable pies for later
If you loved this recipe, why not try this vegan and gluten free red lentil penne alla puttanesca?
More gorgeous vegan recipes to try
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Jemma says
These look so yummy I I love the idea of the tofu filling over meat.
Emily Leary says
Thank you – it’s great to have variety!
Fritha Quinn says
I am defo trying these! I had never thought to put tofu in a pie! I have no idea why I just could picture how it would cook in a pie but these look delicious! x
Emily Leary says
Oh, I’m so pleased you like them. Let me know when you get a chance to make them!
Yaya says
I love food on the go as we are always seemingly on the go, lol. This is perfect to take with you on a picnic or even just as something for the kids to munch on in the car.
Emily Leary says
Yes, they’re great hot and cold, so fab for travelling.
Nichola - Globalmouse says
Oh gosh these look amazing and really easy. I love that you’ve used almond milk which I love. Will definitely be giving these a try.
Emily Leary says
Thank you! We all really love these pies in my house! Let me know how it goes!
Danielle says
These looks like delicious little pies. Perfect for a hearty Sunday roast.
Emily Leary says
Thank you! That’s a great idea.
Mellissa Williams says
What delicious looking pies! Whilst not vegetarian or vegan myself, I have always found it hard to find decent pies with no meat so will have to give these a try!
Emily Leary says
Excellent – yes, it’s always good to have variety!
Kara says
Not a fan of Tofu but guessing I can swap that out with chicken or similar
Emily Leary says
Yep, or quorn!
Melanie williams says
These look super yummy pies.. Makes for ideal party food too :) x
Emily Leary says
Thank you! Yes, they’re a great size for parties.
Rhian Westbury says
I love making my own pies but I’ve never thought about putting tofu in them before, this looks so tasty x
Emily Leary says
Yes it’s well worth a try – it’s so tasty!
Kate - Gluten Free Alchemist says
Gorgeous looking pies. That pastry is so flaky and the filling so luscious x
Emily Leary says
Thanks so much, Kate!
Laura Dove says
Oh they look delicious! We have friends coming over for dinner next week who are both vegan, I will give these a try and impress them with my cooking skills – fingers crossed, haha!
Emily Leary says
Oh fab! Thank sounds like a great idea.
Bella and Dawn at Dear Mummy Blog says
These mini pies would be perfect for us to take away on a picnic! Perfect for kids as well as adults!
Emily Leary says
They would indeed! Thank you!
WhatLauraLoves says
Oh YUM!! I love that these are vegan as I can’t eat dairy. I haven’t had a pie since I had to cut it out so this will be amazing for me to make at home. 5 out of 5 stars from me! xxx
Emily Leary says
Oh yay! I hope you get a chance to make them!
Sarah | Boo Roo and Tigger Too says
Oh my, these look and sound delicious. You can’t beat a good pie, so I’ll have to give these a go
Emily Leary says
Thanks so much. Let me know when you do!
Kat (The Baking Explorer) says
They look amazing and sound so delicious! A great way to use tofu too.
Emily Leary says
Thanks so much!
Abbi says
What a great idea for meatless mondays! Thanks for sharing this, I really needed some veggie inspo!
Emily Leary says
Thanks, Abbi!
Nichola - Globalmouse says
Oh my goodness these look absolutely amazing. I am crazy about tofu so they’re right up my street, I will be giving these a go!
Emily Leary says
Thank you! These gorgeous little pies are SO tasty! Enjoy :)
Lynne Harper says
These look absolutely yum Emily. Great for work lunches as well especially with winter coming up
Emily Leary says
Thank you! These pies are delicious! I hope that you enjoy them if you give them a try!
Katrina says
How delicious do these look! And my fussy eater son loves things in mini size so would love to try these soon
Emily Leary says
Thank you! I hope your son enjoys these delicious little pies as much as we do in our house!
Mary Louise says
Really great recipe Emily, I am always looking for meat-free alternatives.
And the printable is a huge bonus!
Emily Leary says
Thank you! These tasty little pies are an absolute hit in our house! I hope that you enjoy them too if you give this recipe a go!
Mary says
wow what an amazing recipe. I love to eat meat-free meals a few times per week and will definitely be trying these pies. Thank you for the printable!
Emily Leary says
Thank you! The family absolutely love these mini pies! I hope that you enjoy them too – let me know!
Laura says
Oh I’m not vegan or veggie but these look really yummy, do you think the pastry would work with gluten free flour?
Emily Leary says
The recipe uses a ready roll pastry, so you could use a ready roll GF pastry in its place, yes.
Bella and Dawn at Dear Mummy Blog says
We’ve never tried Tofu before and now is the time to try it out! These look delicious!
Emily Leary says
I really like it! I recommend buying Tofoo because it’s extra firm and more flavourful than other brands I’ve tried.
Angela Ricardo Bethea says
This looks yummy. I don’t eat tofu but I guess I can eat this! Will try this recipe for sure. Maybe on weekend? Yay!
Emily Leary says
Thanks! Let me know how it goes :)
The London Mum says
Those pies and delicious. The crust is so perfectly brown and the filling looks so creamy!
Emily Leary says
Thank you! I hope you give them a try – we love them in our house!
Yeah Lifestyle says
Mmm these look incredible! I love that the pastry looks so delicious and flaky and that filling looks ever so tasty!
Emily Leary says
Thank you! The pastry is delicious and the filling is SO yummy! I hope you give this recipe a try!
Helen @ Fuss Free Flavours says
I can confirm that these were delicious and appealing to this omnivore. Perfect hot or cold for picnics and packed lunches.
Emily Leary says
Great! I’m so glad that you enjoyed them!
Joanna says
Your mini pies look perfect, I wish I could be so good with pastry myself. When I use it I always end up making a mess, haha. The filling of the pies sounds very yummy as well and so easy to make! I didn’t know that you could make a thick sauce with almond milk.
Emily Leary says
Thanks! Yes, unsweetened almond milk is great to cook with – it’s surprisingly stable.
Kara says
These are very cute and I bet they taste delicious – perfect for lunch boxes
Emily Leary says
Yes! Thanks so much.
Melanie says
Love these, im a vegetarian so perfect for me. Ideal for a party buffet or with a salad for a light lunch x
Emily Leary says
Thank you! I’m sure that you won’t be disappointed – these mini pies are really delicious! Enjoy :)
Danielle says
These look lovely and creamy. Perfect for a vegan Sunday roast!
Emily Leary says
Thanks! These creamy tofu and vegetable mini pies are SO tasty – I hope you give them a try!
Kelly says
Thank you so much for doing a vegan recipe. It looks so delicious and I WILL be making it!
Emily Leary says
You’re so welcome. There are quite a few vegan recipes on here – check the recipe index if you’d like to see more :) x
Jon says
Wow! This looks amazing. Going to give this a whirl next weekend I think!
Emily Leary says
Awesome! Please let me know how you get on.