Lisa’s Vegan Nightshade-Free Pasties
My niece Kira is vegan, completely 100% plant based. I applaud her and so when she comes to my house, of course, this always involves tea, I invent some fun vegan tea-time treat for her. This weekend, for my sister’s birthday, I made: Vegan Pasties!
My whole menu was: My version of Jamie Oliver’s Carrot Coriander soup; Martha Stewart’s Vegan Sushi and Chinese Fortune Cookies…from the Fortune Cookie Factory here in Oakland. Today, I share my Pasty recipe. We eat Night-Shade and Soy-free, so I do not use potato or tomato in my cooking. In this recipe, skin the veggies if you like, I buy organic, so this is personal; also I dice everything to about 3/4 inch cubes.
I adapted these from a recipe given to me by my amazing English friend Iris Jones~ cook extraordinaire! I hope you enjoy some warm pasties with those you love during this cold February- whether the vegan or regular version. They freeze well and make a lovely snack for a tea, a picnic or car ride.
Lis’a Vegan Nightshade-Free Pasties
1 large organic Turnip, diced
1 large organic Parsnip, diced
2 organic carrots, diced
1 small sweet potato, skinned and diced
1/2 red onion, diced
Organic Olive oil, maybe 2 – 3 TBS.
1 TBS. dried Organic Oregano
Salt and pepper
Vegan Crust—I used the Vegan coconut crust recipe from: www.lovingitvegan.com
It is fantastic crust and freezes well!!
In a large sauté pan over medium heat, add the olive oil, diced onion, dried oregano and vegetables, sauté in pan until beginning to brown about 15 mins. Stirring around, adding more oil if dry once onion cooked down a bit, adding salt and pepper to taste.
I rolled out crust and using a tea saucer for a template I cut out circles.
I filled each circle with 2 TBS or a large serving spoon of filling and using a wet finger fold the pasty over like a turnover, wetting the seem to seal. I scored the top to let out steam.
Place on un-greased baking sheet, I baked at 400 degrees for 12-15 minutes.
Lisa’s Traditional Nightshade-Free Pasty
1/2 pound ground Beef or Turkey,
1 large organic Turnip, (peeled and) diced
1 large organic Parsnip, diced
2 large Organic Carrots, peeled and diced
1 small Sweet Potato, skinned and diced
1/2 red Onion, diced
2-3 TBS. Organic Olive oil
2 TBS. Oregano
1 tsp. ground Sage
Worcestershire Sauce
Salt, pepper, and seasoned HerbBlend Salt.
1 recipe of your favorite Crust, I use a butter based recipe without sugar.
1 small Egg beaten with water
In large pan over medium heat, add the olive oil, oregano, sage, diced onion and ground meat. I stir this around adding salt and pepper generously. Cook onion and meat down, about 5 – 6 minutes, stirring and breaking up the meat. Then add the diced vegetables, sautéing in pan until beginning to brown about 15 mins. Stirring around, once onion cooked down a bit, I added generous amount of Worcestershire to taste. Sauté a bit more to cook through and allow the flavors to mingle.
I rolled out crust and using a tea saucer for a template I cut out circles.
I filled each circle with large serving spoon of filling and using a wet finger folded the pasty over like a turnover, wetting the seem to seal. I scored the top to let out steam.
Place on un-greased baking sheet, brush pasty with egg wash.
Bake in 400 degree oven for 12 – 15 minutes until browned.
