This recipe is one to keep on hand, you can use it anytime, make it ahead of time, freeze it, use it for empanadas, pie, or anything you want to wrap in a delicious crust. The beautiful thing is you can make these with any filling your heart desires. Whatever you have in your kitchen or can dream up can be yours. I love to pick one up and take a big bite. What's your favorite kind? If you desire a certain type you want featured let me know and I'll see what I can do. Yum!
Flour: you can use an unbleached all-purpose, whole-wheat, gluten-free all purpose flour blend like Bob's Red Mill or preferred, you can also use buckwheat, oat flour or preferred. If you use oat or buckwheat flour I recommend reducing the flour by 1/2 cup and add 1/2 cup starch.
Other Vegan Egg Opt: 1 Tbsp Flax or Chia Meal + 3 Tbsp Water
Vegan Egg Wash: 1 Tbsp Agave/Maple Syrup + 1 Tbsp Olive Oil or Dairy Free Milk for sweets, 1 Tbsp Soy/Tamari Sauce, 1 Tbsp Agave/Maple Syrup + opt 1 tsp Olive Oil for savory or just a little oil or dairy free milk.
Oil-Free Plant-Perfect Ideas: Nut or Seed Butters, Pureed Beans, Tofu, Applesauce, Banana Puree, Fruit Puree, Vegetable Puree like Potato or Sweet Potato, Pumpkin etc...
Fillings: Whatever you can dream of!
Welcome to ArtisticVegan.com where you can find access to hundreds of vegan recipes. I love cooking, food, yoga and so much more. Thank you for stopping by!!
Search Artistic Vegan
Current Reader Favorites
The man who lights my fire!