Vegan Herb Ricotta & Veggie Puff Pastry! Whipped, smooth & fresh vegan ricotta fills this puff pastry with flavors from the garden—a springtime recipe begging to be brought to the party. The fun adorning the pastry with fresh veggies sliced into flower petals almost hides that you're cooking. It's a dish meant to be loved for its look before being carved into little shared squares.

Veggie Puff Pastry with Herb Ricotta [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



To make the Vegan Ricotta:

  • 1 tablespoon olive oil
  • 1 yellow or white onion, diced
  • 2 cloves of garlic, minced
  • 1 block of extra-firm tofu, drained and pressed
  • 1/4 cup lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon white miso paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

All other Ingredients:

  • 1 package of puff pastry
  • Veggies for design: sliced tomatoes, mushrooms, fresh spinach, radish, sliced carrot, onion, asparagus, broccoli.
  • 1 tablespoon oil (to brush on at the end)


  1. Press a block of extra-firm tofu for 15 minutes, releasing liquid.
  2. While the tofu is being pressed, spread some oil onto a frying pan and add minced garlic on medium-high for a few minutes. Once fragrant, add chopped yellow or white onion and cook, frequently stirring, until all sides are golden brown.
  3. Add crumbled tofu to the food processor's large mixing bowl. Bring in the onions and garlic, and all other ingredients.
  4. Pulse until combined, be sure to not over pulse the tofu mixture but look for that spreadable ricotta texture.
  5. Spread the vegan ricotta all over the pastry keeping the edges of the pastry free for a crispy crust.
  6. Wash, rinse all the veggies and start by cutting the ends off the asparagus. Fill in the flower petals using diced onion, radish, sliced tomato, carrots, fresh spinach, or mushrooms. No matter what anyone says, food is art - let your imagination wander and create a masterpiece!
  7. Bake the pastry per package instructions: 15 minutes at 400°F.
  8. Lightly brush the top with a little oil in an even layer (egg wash substitute) to keep it from over drying.
  9. Cut into 8 equal squares with a pizza cutter.


Extra-firm tofu is preferred, but firm will work also. For best results, a food processor is recommended; a blender may work but be careful not to over blend - it may be too mushy. If the vegan ricotta turns out too dry, add a small amount of water to loosen the consistency. Look for a ricotta texture. Store the remaining squares of pastry in a sealed freezer bag or airtight container in the fridge for up to 3-5 days.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.