This vegan cheesy bean pasty is super easy to make with simple ingredients. The puff pastry and the cheesy filling with onions, mushrooms and green beans go really well together and it is so delicious!
If you have some vegetables, beans and a pastry sheet, you can make this pasty without too much fuss! You can use any kind of white beans and any kind of vegetables, although onions and mushrooms are really nice in this so I highly recommend to use them. You could add spinach, broccoli, cauliflower, cabbage, sweetcorn or kale if you want to.
The making process is very simple.
- Cook the vegetables and the beans with the seasonings for the filling, leave it to cool.
- Cut the pastry sheet into 4 rectangles and put a few table spoons of the filling on one side of each pastry.
- Lift and fold the other side of the pastry to cover and close. Fold up the excess pastry around the edges and gently press with a folk to seal the openings.
- Place the 4 pasties on a baking sheet lined with baking paper and bake for 35 minutes or slightly golden.
Please take a look at the detailed instructions below☺
If you think making pasty at home is too much hassle, I would like to tell you, it’s not! With a ready rolled pastry you can make it easily and it comes out much tastier than shop bought pasties. It’s cheaper, healthier, more flavourful!
Of course, you can make the pastry from scratch as well, which I do when I have enough time to work with flour.
This vegan cheesy bean pasty recipe is great for beginners and for those who want to prepare delicious pasties quickly☻
Vegan Cheesy Bean Pasty
Ingredients
- 2 medium onions chopped
- 10 medium mushrooms thinly sliced
- small handful frozen green beans defrosted and chopped
- 1 can cannellini beans washed and drained
- 2 tsp garlic puree fresh garlic is fine too
- 2 tbsp nutritional yeast
- 3 tbsp soy milk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 40 g vegan cheese diced or shredded
- 375 g puff pastry sheet
- 1 tbsp oil for cooking the filling
Instructions
- Heat the oil in a frying pan and cook the onions and the mushrooms until soft and slightly caramelised on a medium heat. Add in the green beans, cannellini beans and the garlic puree and continue to cook for about 2 minutes.
- Mix in the nutritional yeast, soy milk, Dijon mustard, slat and the black pepper. Continue to cook for a few minutes and turn off the cooker. Leave it to cool for about 20 minutes or until cool enough to put in the pastry.
- Preheat the oven to the temperature that the instructions of your pastry suggested. Mine was 200°C (gas mark 7). Prepare a baking sheet lined with baking paper.
- Get the pastry sheet out of the package and roll out on a table. Cut into 4 pieces so that you have 4 rectangles.
- Put the filling on one side of each rectangle, 2-3 table spoons. I put about 3 table spoons. Lift the other side of the pastry fold over the filling. Seal the openings by folding up the excess pastry around the edge and press gently with a folk.
- Bake for about 35 minutes or until slightly golden. Leave to set for 10 minutes before serving.