Delight your brunch guests with these vegan breakfast hand pies loaded with sauteed veggies, vegan sausage, scrambled tofu, and cheeze 

We’re back with our vegan rendition of Penny’s breakfast hand pies for our spring brunch collaboration! With spring on the horizon, we can hardly wait for warm sunlight to beam through our windows and picnics at the park. Whether you’re hosting a brunch gathering in your dining room or outdoors, these breakfast hand pies are the perfect starter (if you make them a wee bit smaller) or light main. After all, who doesn’t love a good flaky pastry?

Flaky people, no. Flaky pastry, HELL YAS!

My family gobbled up the remaining pies and couldn’t believe that it was all vegan! The coolest part about exposing people to vegan cuisine is seeing their face light up when they find out what “the yellow stuff” is (scrambled tofu) or how there is ‘sausage’ in it.

Over the years I’ve learnt that to impress, food must first and foremost taste delicious; the health factor can be wiggled in later. Doesn’t matter how healthy my version is compared to the restaurant. If it tastes blah then I’m not convincing anyone that plant-based food is worthwhile.

So if you’re looking to impress some special people and grace them with the presence of vegan food, make these breakfast hand pies! With the help of store-bought puff pastry (cuz ain’t no body got 9 hours a day to make their own) these pies are insanely easy to make and can even be prepared ahead of time to cut down on kitchen chaos the day of the brunch party.

The night before: Move frozen puff pastry into refrigerator to defrost overnight. Sautee veggies with sausage until browned and caramelized. Transfer mixture into a heat-safe bowl to cool. In the same pan, make scrambled tofu. Store tofu separate from veggie mixture so that the colour stays vividly yellow. Refrigerate fillings.

The day of: Roll out puff pastry on a floured surface, cut and score and bake. Add fillings and shredded cheeze and bake again. Serve while warm!

The recipe can be found on Penny’s Instagram HERE and this is how we veganized ours:

• Use vegan puff pastry. Turns out Tenderflake’s is accidentally vegan! Roll out to 1/4″ thick. 1 box made 8 pies.
• Top with our Everyday Scrambled Tofu (make 1/2 recipe and omit the chopped veggies) instead of eggs.
• Shred up a non-dairy mozarella-style cheese.
• Veggie grounds are likely vegan but we crumbled up some Field Roast Frankfurters and sauteed that with the onions, bell peppers, and mushrooms.