Skip to Content

Veg Puff Recipe

Vegetarian food is becoming increasingly more accepted throughout society, but there are still many people who aren’t quite sure what exactly constitutes as vegetarian food.

If you’re looking to introduce your family members or friends to a healthier lifestyle by trying out vegan recipes, then this article will show you how to make the best veggie puff ever.

What Is The Origin Of The Veg Puff Recipe?

The veg puff recipe was developed in England during the late 19th century.

A chef named Thomasina Miers had been experimenting with various meat substitutes for her restaurant business when she decided that it would be nice if vegetable puffs were available on the menu at her establishment.

She experimented with different vegetable mixtures before coming up with one which resembled bread dough very closely, so closely in fact that no one could tell the difference between them.

After making numerous vegetable-based versions of the dish, Thomasina finally took the plunge and created a version made from flour, eggs, water, and oil.

She called this new creation “vegetable puff pastry” and presented it to her guests as an appetizer.

It became extremely popular among her customers and soon spread across Europe.

Today, the veg puff has become a staple in British cuisine and can even be found in some restaurants around the world.

So, now that we know its history, let’s have a look at the ingredients used in a typical veg puff recipe.

What Are The Main Ingredients In A Veg Puff Recipe?

A veg puff recipe usually consists of vegetables that have been steamed so they retain their natural flavor without losing moisture.

Vegetables such as broccoli, cauliflower, green beans, zucchini, spinach, mushrooms, sweet potato, tomatoes, peppers, corn, eggplant, onions, leeks, carrots, and potatoes can all be used successfully when making veg puffs.

The key ingredient in any veg puff is rice flour, which provides structure and texture to the dish.

A little bit goes a long way with this type of flour, so you won’t need much to get great results from your veg puff.

As well as rice flour, other common ingredients include soy sauce, coconut oil, nutritional yeast, salt, pepper, garlic powder, baking soda, eggs, breadcrumbs, and water.

These may vary depending on the individual taste preferences of the person preparing the food, but these basic ingredients should always be present.

How Is A Veg Puff Recipe Typically Prepared?

Most traditional veg puffs are made from flour, eggs, milk, breadcrumbs, spices, and vegetables like potatoes, carrots, peas, cauliflower, broccoli, and so on.

They can also be made without any meat-based ingredients at all if you want something that resembles mincemeat balls, which is very popular amongst children (and adults!) today.

These types of veg puffs are often served with sauces such as gravy, tomato sauce, mayonnaise, or salad dressing.

The most important thing about veg puff recipes is to ensure they have an even consistency.

If you find one side of the veg puff dough is much softer than the other, it could affect the taste of the finished product.

You should always use the softest part of the vegetable when making veg puff recipes.

What Are Some Common Variations Of The Veg Puff Recipe?

The veg puff recipe is a very simple one that can be made in under 10 minutes with just a few ingredients.

You might have heard it called “veggi puffs” or even “puff pastry without flour!” But no matter which name you choose, they are all essentially the same thing – crispy, flaky little parcels made from vegetables and cheese.

The only difference between them lies in their method of preparation.

They are usually baked at high temperatures, so if you want to keep things healthy then try baking them on a griddle pan instead of using an oven.

They also differ in terms of texture as well as flavor depending on the type of vegetable used in them.

  • Cabbage Vege Puff Recipe – Cabbage works great in these because it has a milder taste than other veggies like potato or zucchini. Plus, it doesn’t get mushy when cooked, so its leaves stay nice and crisp.
  • Carrot Vege Puff Recipe – Carrots are another favorite among vegetarians due to their earthy flavors. They’re also crunchier than most vegetables and have a lower water content.
  • Zucchini Vege Puff Recipe – Zucchini is my personal favorite because it’s not too sweet and it tastes amazing grilled over hot coals. However, this vegie puff isn’t always the easiest to prepare because it does contain eggs.
  • Potato Vege Puff Recipe – I love potatoes because they give any dish a hearty and filling feel. These veg puffs are no different. If you don’t mind having slightly chewy bites, then you’ll absolutely love eating them straight out of the skillet!

What Are Some Tips For Making The Perfect Veg Puff?

Here at VegNews we have received so many requests from readers asking us about different ways to make veg puffs that we decided it was time to put them all together in one place!

So here they are – our top 10 tips on making the perfect veg puff.

  • Use a blender or an electric mixer (or something similar) to mix up the batter so that no lumps remain when frying.
  • Make sure that the oil is deep enough into the pan before adding the batter. If the oil isn’t hot enough, then the veg puff won’t cook properly.
  • When baking, do not open the oven door until the veg puff has been cooking for 25 minutes.
  • Do not use any margarine or butter while cooking the veg puff. Instead, choose oils such as canola, sunflower seed, olive, peanut or safflower.
  • Try using frozen vegetables instead of fresh ones to avoid having to deal with washing and cutting veggies yourself.
  • It is important to keep everything cold when preparing the veg puff. That way, the ingredients stay nice and crispy in the fryer.
  • The veg puff shouldn’t take too long to cook. The vegetable should be tender after 20-25 minutes.
  • Add salt to taste once the veg puff has cooked through. You don’t want the veg puff to get bland and boring!
  • You may need to adjust the temperature of the frying pan if the veg puff starts browning too quickly.
  • Don’t add anything else to the veg puff. Just try to enjoy every bite and savour it slowly.

How Should Veg Puffs Be Served?

A great way to serve these tasty snacks is with a small bowl of hummus on the side, which can either be homemade or bought from the supermarket.

You could also try using some fresh fruit such as grapes or strawberries in place of the hummus if you prefer something sweeter.

Another option would be serving them hot, straight from the oven.

These puffs have a lovely crispy texture that goes well with a dip such as mashed avocado, guacamole or salsa.

You could even go one step further by adding some grated cheese onto the top of each puff before baking them, which will result in a cheesy flavour burst when they come out of the oven.

What Are Some Popular Dipping Sauces For Veg Puffs?

Veg Puff Recipe | Vegan Food Recipes

  • The Best Dips & Spreads For Veggies
  • 10 Ways To Use Zoodles In Your Next Meal

To ensure that these snacks taste just like their meaty counterparts, it helps to have an idea of what kind of sauce you want to use on them.

While most people think of dips made with cheese when they hear “dipping sauce,” there are plenty of other options available.

In fact, if you look at the ingredients in any store-bought dip (or even a homemade one), you’ll see that there are multiple types of dairy products used, including butter, sour cream, mayonnaise, ketchup, etc.

These all work great on fish sticks, chicken nuggets, and pizzas, so why not try using them on something else entirely?

There are also some creative ways to spice up your veg puffs.

You can add chopped garlic, lemon zest, cayenne pepper, onion powder, paprika, basil, rosemary, oregano, parsley, thyme, and many others to give them a unique flavor.

If you don’t know where to start, check out our list of 10 herbs and spices every cook needs.

How Long Do Veg Puffs Stay Fresh?

The best way to know if veg puffs are safe to eat after they have been cooked is to check their expiration date on the package.

The best place to find an expiration date would be on the back of the packaging where it says “sell-by” or “use-by.” If these dates haven’t passed yet, then the product should remain edible until the end of its shelf life.

As with any other food, veg puffs can also go bad quickly if they aren’t stored properly.

You shouldn’t leave them in direct sunlight, but rather keep them away from any heat source so that they don’t get too warm.

It is always recommended to store all packaged foods in airtight containers or bags to avoid contamination.

However, when storing veg puffs, you need to pay extra attention because they contain oil which could easily spoil other items in your pantry.

You may want to consider using plastic storage bags instead of glass jars or Tupperware containers.

Plastic bags offer better insulation than glass jars and prevent moisture from getting into the bag while keeping the contents cool.

They are perfect for transporting veg puffs around without having to worry about spoiling them.

Veg Puff Recipe Tips

  • Make sure you use high-quality vegetable shortening to ensure that your veg puff stays soft and fluffy when cooking.
  • Use your hands to roll the dough into balls before baking.
  • When rolling the veg puff dough into balls, remember not to compress it too much.
  • For extra crispy veg puffs, bake at 350 degrees Fahrenheit (176 Celsius) for 15 minutes per side.

Can Veg Puffs Be Frozen?

Vegetable puffs (also known as vegetable fritters) are an excellent way of getting children in the habit of eating vegetables.

You don’t have to force them into it because they love these little bites so much!

You can freeze veg puffs once they’re cooked, which means that even if you forget about them until next week when you want something healthy to eat on the go, you won’t need to worry about wasting any time preparing them again.

Tips for freezing veg puffs

  • Thaw veg puffs in the fridge overnight before cooking them. If you cook them straight from the freezer, they may take longer than usual to thaw completely.
  • Cook veg puffs only until they are just firm enough to hold together without breaking apart. They should not be overcooked at all.
  • Freeze veg puffs individually, rather than putting them all in one dish. Then you can defrost them whenever you like.

What Are Some Other Recipes That Can Be Made With Veg

You may have noticed that I haven’t mentioned meat on my blog very often.

This isn’t because I don’t enjoy it! In fact, I love eating meat just like everyone else does.

However, I find myself having to explain why I am not eating it all of the time when meeting new people.

I think the reason behind this is that most people tend to associate vegetarians with being “weirdos” – which in turn makes them feel uncomfortable around us (and vice versa).

So instead of going into detail about our diets, we simply say that we are vegetarian.

However, if someone was to ask me what I eat in general, I would probably tell them that I mostly eat vegetables, grains, fruits, nuts & seeds, legumes, tofu, and dairy-free alternatives.

So now that you know what kind of food we eat, I hope you will start thinking of us less as weirdos and more as normal humans who happen to choose different foods than you do.

Now let’s get down to business…

Veg Puff Recipe

If you’re looking to introduce your family members or friends to a healthier lifestyle by trying out vegan recipes, then this article will show you how to make the best veggie puff ever.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Indian
Keyword: Veg Puff Recipe
Servings: 4
Calories: 603kcal


  • 1 pack store-bought puff pastry sheet

For the filling

  • 1 tablespoon oil
  • 4 fist-size potatoes
  • 1 green chili finely
  • 1 onion finely
  • ¼ cup green bell peppers
  • ¼ cup red bell peppers
  • ¼ cup frozen green peas
  • 1 teaspoon ginger paste
  • 1.5 teaspoon garlic paste
  • 1 tablespoon water to aid cooking
  • 2 tablespoons mint leaves
  • 1 teaspoon crushed kasoori methi


  • 1 teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon amchoor powder optional
  • Salt to taste


  • Puff pastry sheets should be thawed overnight in the refrigerator if they are frozen.
  • In order to fill
  • Add oil to a pan and turn the burner to medium.
  • Add the green chilies, all the vegetables, ginger, and garlic paste once it is hot, and sauté for one minute.
  • Add the masalas and water now, and cook for 5 seconds.
  • For an additional 30 seconds, cover and cook.
  • Add the salt, mint, and amchoor along with the mashed potatoes.
  • Mix thoroughly until the masala has coated everything.
  • Taste it, then adjust the seasoning as necessary.
  • Allow it to totally cool before continuing.
  • During the puffs’ baking
  • Preheat your oven to 425 deg F.
  • To prevent the puff from sticking at the bottom of the pan, line it with parchment paper.
  • One sheet of puff pastry should be carefully removed and divided into equal pieces.
  • The pastry dough is best cut with a pizza roll cutter, in my opinion.
  • Scoop the filling closer to one of the pastry sheet’s edges, being careful not to overfill it because it will make sealing the dough difficult.
  • The filler can be stuffed into any desired form.
  • Milk the edges just a little bit. This will serve as adhesive to effectively seal the puffs.
  • By lightly pinching the pastry’s edges, you may fold it over and seal it.
  • Next, dab each puff’s top with milk. This will guarantee top puffs that are golden brown.
  • For 20 to 25 minutes, or until the pastry has puffy, flaky layers on the side and the top is golden brown, bake it in a preheated oven.
  • When finished, let them cool on the wire rack or the pan.
  • Let these vegetable puffs cool for 15 to 20 minutes before serving because they will be boiling hot inside.
  • Serve it with masala chai, green chutney, and ketchup.



Calories: 603kcal | Carbohydrates: 78g | Protein: 13g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Sodium: 217mg | Potassium: 1172mg | Fiber: 11g | Sugar: 5g | Vitamin A: 604IU | Vitamin C: 66mg | Calcium: 61mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Follow me