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Vegan Hand Pies
These Delicious Vegan Hand Pies with a stuffing of cabbage, potatoes, and smoky tempeh in place of the traditional meat. All the healthy goodness is encased in this recipe. What’s not to enjoy these homemade hand pies? Especially when stuffed with a delectable filling of cabbage, potato, and smoky tempeh. And with a crispy flaky whole wheat crust? The major reason, hand pies are so popular around here is that I’ve quickly discovered that it’s simple to feed a child something almost anything when it’s encased in an appealing cover, or in this case, a crust.
These Vegan than Hand Pies are right for all occasions. Vegan hand pies are a fantastic on-the-go snack. They’re quick, tasty, portable, and extremely versatile. A hand pie is the only thing better than a regular pie. One that you can carry around and eat without using any utensils. It’s not easy to make a vegan, gluten-free pie crust that doesn’t contain any butter or oil and still tastes buttery and crispy as a pie crust should.
Vegan Hand Pie Recipe:
Vegan Hand Pies
Ingredients
Ingredients
Hand Pie Wrapper:
- 1-2 cup all-purpose flour
- 3-4 whole wheat crust
- 4 oz coconut oil solid but scoopable
- kosher salt to taste
- water ice cold
Filling:
- 1 tbsp olive oil
- 2-3 cups green cabbage finely shredded
- 2-3 medium potatoes either red or yellow are fine. Cut a ¼-inch dice
- 1 oz tempeh chop smoky-flavored tempeh, can also sub with chickpeas, crumble tofu, or beans
- 1-2 cloves garlic minced
- 2 tsp thyme 1 tsp if dry
- apple cider vinegar to taste
- 2 oz tomato paste
- 1-2 tbsp tamari
- kosher salt to taste
- black pepper fresh ground, to taste
Instructions
Instructions:
- Preheat the oven to 400F
- Combine the salt and flour. Using a fork, cut in the coconut oil.
- Sprinkle just little ice-cold water into flour at a time, mixing with a fork, until the dough appears together.
- Make the dough a day or two ahead of time and chill it for at least 30 minutes.
- Wrap the dough into a disc, seal it firmly in plastic wrap, and set it aside to cool.
- In a large saucepan, heat the oil.
- Sauté the garlic for a minute before adding the potatoes and cabbage.
- Cook for 10 minutes stir occasionally until the cabbage has softened and begins to change color.
- Combine the tomato paste, thyme paste, tamari, and apple cider vinegar. Mix well.
- Pour 6 oz of water. Cook for 10 minutes, or until the tomatoes are cooked.
- Stir in the smoked tempeh until well combined. (See note)
- Using a cookie cutter or a bowl, cut rounds from the dough. There should be 21 cookies in total.
- Fill each round with about 2 tbsp of filling. Pinch the edges of the second round together and place it on top.
- Continue for the remaining pies. Put all the pies on a baking line tray.
- Cook the pies for 10-15 minutes or till golden.
- Remove from the oven, cool slightly on a wire rack, and serve.
Nutrition
READ MORE:
Pie for Pi Day Celebrate 3.14 March 14
Venezuelan Arepas, Vegan-Style
Vegan Strawberry Cheesecake With Crust
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