Vegan Veggie Pasties

There are a few things all Michiganders love. Color tours, The Great Lakes, Apple Orchards, Frankenmuth, "going up north," Mackinaw (or Mackinac depending who you ask), and Pasties. Going to the U.P. (upper peninsula for my non-Michigan readers) and getting pasties is a Michigan tradition. For those of you who have not had the pleasure of partaking in this beautiful experience, Pasties are handheld pies usually filled with meat, potatoes, and rutabagas. I would compare them to pot pie.

Obviously, since going vegetarian ten years ago, I rarely get to experience pasties unless I come across the rare vegetarian option. A few weeks ago, I was helping at a bake sale where someone had brought homemade pasties. I was seated right next to them, and they smelled delicious. If I can't eat the traditional pastie, why not make my own?

My vegan pasties have all the deliciousness and comfort of your traditional pasty, but instead of meat, uses tofu as the protein. If tofu isn't your jam, just use whatever is your favorite meat substitute. The crust is made from a mix of Whole Wheat and White flour, which also makes it a much heartier option compared to your traditional pasty.

This recipe can make six to eight pasties depending on how big or small you like your pasties.

Preheat Oven to 400

  • 3 1/2 cups all purpose flour

  • 1 cup whole wheat flour

  • 1 cup cold vegan butter

  • 1 1/4 cup cold water

  • 1 teaspoon salt

  • 1 package of extra firm tofu (cut in cubes)

  • 2 Tablespoons olive oil

  • 1 cup yellow onion diced

  • 1 russet potato diced

  • 1 cup of sliced rutabaga diced

  • 1 carrot diced

  • 2 Tablespoons fresh rosemary (you can chop this but I like to just pick it off the stem)

  • 1 teaspoon minced garlic (I use canned because I have bad luck with fresh burning)

  • 2 Tablespoons vegan butter

  • 2 Tablespoons all purpose flour

  • 1 cup vegetable broth (or no-chicken bouillon mixed with water)

  • 1 Teaspoon sage

Glaze (optional)

  • 2 Tablespoons olive oil

  • Rosemary (to taste)

  • Sage (to taste)

  • Pepper (to taste)

  • Salt (to taste)

  • Put flours in a large mixing bowl and add 1 teaspoon of salt. Add cold butter in about tablespoon slices and mix together with a potato masher until the mixture looks like coarse sand. Add the water, mix until the dough is moistened. Sometimes the dough ends up being sticky and in that case I add more white flour. If it is dry, add more water. Gather the dough in a bowl, wet a cloth with warm water and set aside.

  • In a large fry pan heat the olive oil over medium-low heat. Add the onion, rutabaga, carrot, and potato. Let simmer

  • While the potato, rutabaga, and carrot cook melt butter over medium heat in a small sauce pan and then add the flour to make a roux, then add broth and sage.

  • Once rutabaga, potato and carrot are soft, add garlic, tofu and rosemary. Cook until the tofu is heater through and then add gravy. Stir and remove from heat.

  • Divide the pastry dough into 6 or 8 pieces. Flour a flat surface and a rolling pin and roll out to about 1/4 thickness. Add filling to the center (usually about one or two tablespoons). Make sure there is about an inch of space between the filling and edge.Fold over one side, and then press down and seal the edges with a fork.

  • Place pasties on a baking sheet and bake for 45 to 50 minutes (depending on the size) or until golden brown. I like to do the fork test in the center. After they come out of the oven brush with the glaze or top with gravy.

If you are like me and like to cook and save leftovers, just wrap the extra in the freezer and pop reheat in the oven at 425℉ for 20 minutes.

Leave me comments letting me know how they turned out.

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