Ah, the wonderful smell of pastry baking in the oven! But what if you’re vegan and trying to avoid palm oil? Fear not, my hungry friend. Making vegan pastry without palm oil is more than possible – it’s delightful. So, grab your rolling pin, and let’s make some magic happen in the kitchen. This vegan pastry recipe (The Veg Space) uses palm-oil-free butter.
Keep pastry away from young children and pets (can expand in the stomach) and may contain unsafe ingredients (salt, garlic etc). Read more on food safety for people and pets.
You’ve probably heard about the environmental concerns that come with palm oil. Rainforests are in peril, and our orangutan pals aren’t happy. Going palm oil-free isn’t just about saving trees; it’s about making ethical choices. Plus, many folks believe palm oil doesn’t belong in our food. So, why not explore better alternatives?
Simple Recipes for Vegan Pastry
This recipe for vegan pastry (Doves Farm) is very simple and uses vegan block butter (not margarine). This recipe is enough for a top/bottom pie, a large baking tray or to make 24 small tarts. Just mix the cold cubed butter with Doves Farm organic plain white flour and a pinch of salt, and a little water. You’ll also need a little oil for the baking dish, and a little flour for dusting. After leaving the dough to stand for 15 minutes, roll it out on a floured surface, and use for your baked goods.
You can freeze raw pastry in an airtight container for up to 3 months (thaw in the fridge). Most margarines contain palm oil (Greenpeace says the term ‘sustainable palm oil’ is as useful as a chocolate teapot, it’s just a self-policed term by industry). Doves Farm also has a nice recipe for coconut flour pastry (made with ground almonds).
Puff pastry is another baking basic to master. This is good for making Beet Wellingtons and also good for vegan sausage rolls (made with kidney beans and cashew nuts).
Secrets of Creating Vegan Pastry
Keep Your Ingredients Cold. Cold ingredients lead to flaky pastry. Pop your flour in the freezer before baking. Chill your oil substitutes. You want your dough to protest ever so slightly when rolled out – that’s when you know you’ve nailed it.
Don’t Overwork the Dough. Kneading too much toughens the crumb, and nobody wants a chewy tart crust. Mix until just combined. Letting the dough rest in the fridge gives the flour time to hydrate and the gluten to relax.
The Dough Is Too Sticky. If your dough’s clinging to the counter like it’s the last bus home, sprinkle more flour until it calms down. Be gentle, though, flour can be forgetful and let your pastry dry if overused.
The Pastry Is Too Crumbly. Crumbly dough means it’s thirsty. Add a teaspoon of ice water at a time, and knead it lightly until cohesion returns.
The Crust Isn’t Brown Enough. A lacklustre crust can seem disheartening. A quick brush of plant milk before baking can call forth a pleasing hue. Alternatively, a touch more time in the oven often does wonders.
Homemade (vegan) Danish Pastry Recipes
Blueberry puff pastry Danish tarts (Ela Vegan) are lovely when company’s coming, and contain tasty berries that are super-good for you! Also try easy vegan jam Danish (Floured Frame).
