Vegan Spinach Puffs are a flavorful and low-point option. These puffs are highly demanded because they have a flavorful spinach filling and flaky puff pastry. They make great nibbles or appetizers. The best feature of this dish is that it can be customized to any taste and is simple to make. Vegan Spinach Puffs are a good choice for anyone looking for a delicious treat. People who are not vegan will also be attracted to this appealing dish. Crispy pastry and soft, savory filling are a combination, and their popularity is further enhanced by the fact that they are created without dairy or eggs.
Let’s prepare these puffs with the directions (discussed below).
STATS
- Course: Snack
- Cuisine: American
- Diet: Vegetarian, Vegan
- Total Time: 37 to 40 minutes
- Preparation Time: 16 minutes
- Cooking Time: 21 to 24 minutes
- Method: Oven
EQUIPMENT
- Baking sheet
- Oven
- One mixing bowl
- Baking dish
- Silicone brush
- Knife or pastry cutter
- 1 spoon
- Tray
INGREDIENTS
- Vegan puff pastry, one packet
- Chopped fresh spinach leaves 1 cup
- Half a cup of vegan cream cheese
- Nutritional yeast 1/4 cup
- Garlic powder 1/2 tsp
- A dash of black pepper, cracked
- Lemon juice 1 tbsp
- Salt, add to taste
INSTRUCTIONS
- Adjust the oven temperature to 200 degrees C.
- Next, spread a baking sheet over the baking dish.
- With a brush, apply some oil over the sheet.
- Then, flatten the puff pastry to about one-eighth of an inch thick.
- After that, add vegan cream cheese, salt, spinach leaves, garlic powder, nutritional yeast, black pepper, and lemon juice to a bowl.
- With a spoon, combine all ingredients to create a smooth mixture.
- Next, cover one side of the puff pastry with the spinach mixture.
- Then, fill the other half of the pastry with the leftover spinach mixture.
- Cut into the appropriate shapes using a knife or pastry cutter.
- Next, brush the tops of the puff pastry with a little oil.
- Cook for 21 to 24 minutes or until the exterior is a dull golden.
- The fulfilling and delicious Spinach Puffs are ready.
- Transfer the baked puffs to a tray and enjoy.
SERVING SUGGESTIONS
- Pair these puffs with creamy vegan ranch dip or marinara sauce.
- Served with balsamic-glazed cherry tomatoes.
- Accompany these baked pastries with red lentil or zucchini soup.
- Arugula salad or a chickpea bowl goes well with these puffs.
- Enjoy it with grilled stuffed and colorful bell peppers.
- Coconut curry noodles work well with this dish.
TIPS
- Use fresh and green spinach leaves to make these puffs.
- Select a high-quality vegan puff pastry that’s perfect for baking.
- Store the puff pastry in the refrigerator until you are ready to put the puffs together.
- Firmly press the puff pastry’s edges together to keep the filling from escaping.
- Squeeze the chopped spinach to remove any extra water to avoid soggy puffs.
- Utilize a little softened cream cheese for a smoother filling.
STORAGE INFORMATION
Ahead of Time:
- We can prepare the puff pastry filling the night before baking. You can also assemble the unbaked puffs and store them in the refrigerator for several hrs before baking.
Fridge:
- Save the baked pastry in an airtight vessel and refrigerate it for 3 to 6 days.
Freezer:
- Both baked and unbaked puffs can be frozen.
Unbaked puffs:
- Freeze unbaked puffs on a baking tray until solid, then move them to a freezer-safe bag or container. Bake from frozen, allowing an additional few mins for baking.
Baked puffs:
- Allow baked puffs to cool fully before freezing. Store the puffs in the freezer for forty to seventy days.
Reheating:
- Rewarm the chilled puffs in the oven for optimal results.
FAQs
My spinach puffs came out sloppy. why?
- This might be because the spinach filling is overly moist or because they weren’t baked at a high temperature for long enough.
How do I get a good puffy puff pastry?
- It is best to verify that the oven is adequately hot before baking. Don’t stuff the pastry too full, and don’t try to open the oven door before baking.
NUTRITIONAL INFORMATION/SERVING
Servings: 6 to 8 baked puffs
Total Calories 120 kcal
Dietary Fiber 2 g
Carbohydrates 10 g
Saturated Fat 1.5 G
Sugar 1 g
Protein 3 g
Sodium 150 mg
Total Fat 8 g
