Easy Vegan Pesto Puffs | GF

Vegan pesto puffs, shown cooked on a baking sheet topped with melted vegan cheese, sliced onion, cherry tomatoes and mushroom

Are you looking for a quick and easy meal using just a few easy to find ingredients? Well then my pesto puffs might just be the thing for you!

I originally came up with these pesto puffs as a way to use the leftovers from my weekly vegetable box. Now that it’s difficult to get hold of some everyday ingredients like pasta and spaghetti, I’ve found myself using this recipe more and more.

The beauty is that as long as you can get hold of some ready made puff pastry and pesto*, the rest is customisable.

Picture of Jus Roll Ready Rolled Pastry Sheet packet

I use Gluten Free Jus Rol Puff Pastry which I find has just the right amount of ‘puff’ to it after baking. I then add Sacla Vegan Pesto and a bit of Violife greek style vegan cheese as my base. In my area at least, people aren’t panic buying these items. I’m extremely happy about this as it’s a dreamy combination!

If you can’t get hold of pesto, you can make it from (at this point) easy to get hold of ingredients. See this recipe for inspiration!

A picture of the raw ingredients used to make the vegan pesto puffs, including sliced onion and mushrooms, spinach leaves and diced red pepper

I’ve used all sorts of veggie combinations on my pesto puffs over the last few months. These include leeks, spinach, courgettes, peppers, tomatoes, onions and mushrooms. You don’t need very much of each ingredient either, a little goes a surprisingly long way.

Without further ado, let’s get to the recipe shall we?

Vegan Pesto Puffs

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Category: Vegan

Cuisine: Vegan

Servings: 2 – 4 people

Vegan Pesto Puff slice with mushroom slices, spinahc and cherry tomatoes on top


  • 50g Violife Greek Style Block, cut into small cubes
  • 1 packet Jus Roll Puff Pastry (I use the GF version which works really well)
  • 2 tablespoons red or green pesto (I use Sacla Free From Vegan Pesto)
  • *
  • Topping Ideas
  • *
  • Half a red or white onion, sliced into half moons
  • 4 chestnut mushrooms, sliced
  • 8 cherry tomatoes, halved
  • A small handful of spinach leaves
  • Half a red pepper, diced
  • 1/4 leek, sliced (if using leek, saute it in a pan first with a small amount of oil and a pinch of salt until softened)


  • Preheat your oven to 200 degrees celcius.
  • Slice / dice your vegetables into small bite sized pieces (suggestions on this given above).
  • Using the baking paper provided, unroll your pastry onto a flat baking tray (at this stage you can cut the pastry into individual portions if you prefer).
  • Using a sharp knife, score a 1cm border around your pastry square(s).
  • Spread a thin layer of pesto over each pastry base, staying inside of the border.
  • Sprinkle the greek block cubes evenly across the pastry bases.
  • Add your toppings.
  • Season with a little salt and pepper.
  • Bake for 18 minutes or until the pastry is golden and the toppings are cooked.
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A pictures of the vegan pesto puffs before they go in the oven, topped with raw cherry tomatoes, greek style vegan cheese, spinach leaves, sliced mushroom and onion.

If you try this recipe, please let me know how you get on and what magical combinations you come up with! You can tweet me your pictures at www.twitter.com/lovedbylaurac .


Lifestyle & vegan food blogger
Peterborough | UK
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