Easy Vegan Keema Meat Pies

Filled with a spiced vegan mince, caramelized onions, and aromatic spices, these Vegan Keema Meat Pies are a delicious fusion of bold Indian flavors and flaky, golden puff pastry. Easy to make and bursting with flavor, they’re sure to impress at your next holiday feast.

Ingredients for Vegan Keema Meat Pies
How to Make Vegan Keema Meat Pies
Tips for the Best Vegan Keema Meat Pies
Ways to Serve Vegan Keema Meat Pies
Simliar to Vegan Keema Meat Pies

bird's eye view of vegan keema meat pies on a baking tray - 1

Vegan Keema Meat Pies are a flavorful, plant-based twist on a classic favorite. Keema is a popular dish eaten in North India, Pakistan, and Bangladesh that features spiced mince meat. It’s warm, hearty, and the perfect comfort food. What I’ve done is taken this filling and wrapped it in flaky puff pastry and baked it to golden perfection. Genius, right?

These pies are the perfect combination of hearty and indulgent. I hope you find them at your holiday table. They are the perfect side dish that’s sure to satisfy vegans and non-vegans alike!

bird's eye view of vegan keema meat pies on a baking tray - 2

Ingredients for Vegan Keema Meat Pies

For the Vegan Keema Meat Pie Filling

Meat substitute: Use vegan minced meat if it’s available to you, or alternatively, crumbled tofu, soy crumbles, a mix of lentils, mushrooms, and walnuts. Alternatively, jackfruit works great, as it soaks up the spices beautifully and mimics the texture of meat.
Aromatics: Onion, ginger, garlic, and chili peppers create a flavorful base for the filling that will also enhance its depth and complexity.
Herbs and Spices: Garam masala will add a warmth to the filling, while the cilantro will give them a burst of freshness.

For the Pastry

Vegan Store-Bought Puff Pastry: Alternatively, use phyllo dough, for a lighter, crispier alternative to puff pastry. Pie crust has a denser, crumbly texture as opposed to the flaky layers in puff pastry if that’s your thing, while biscuit dough is softer and fluffier. Just make sure the doughs you use are vegan (many brands make a naturally egg- and dairy-free option).
Soy milk: This is a great plant-based alternative for egg wash, to brush on top of the pies for that crispy golden look, but use olive oil or butter if you don’t have any soy milk.

top view of vegan keema meat pies on a wire rack - 3

How to Make Vegan Keema Meat Pies

Prepare the Filling

Heat oil in a skillet over medium heat. Add the diced onion, minced ginger, garlic, and chili peppers.
Stir in the spices, then cook for 30 seconds on low heat to toast the spices.
Add the tomato puree and vegan minced meat. Cook until the mixture thickens and the flavors meld.
Remove from heat and stir in the minced coriander leaves. Set aside to cool slightly.

Prepare the Pastry

Grease a muffin tin to prevent the pies from sticking while you preheat your oven.
Roll out the puff pastry and cut it into squares or circles.
Press the pastry into the muffin tin, letting the edges overhang slightly. Then fill each cup with 2–3 tablespoons of the vegan keema mixture.

Bake and Serve

Cover the filling by either folding the edges over or adding strips of puff pastry in a lattice pattern and press down gently to seal.
Brush the tops with soy milk for a golden finish. Bake for 20 minutes, brushing with soy milk halfway through for extra shine and color.
Let the pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm with mint-cilantro chutney, a side salad, or mashed potatoes.

side view of sliced vegan keema meat pies on a wire rack - 4

Tips for the Best Vegan Keema Meat Pies

Spice Level: Adjust the number of chili peppers for milder or spicier pies.
Make Ahead: The filling can be made a day in advance and stored in the refrigerator.
Puff Pastry Tips: Work quickly with puff pastry to keep it cold, which ensures flakiness.

Ways to Serve Vegan Keema Meat Pies

Serving these while entertaining, during the holidays, or just feeling a little extra and indulgent? Here are some options to serve alongside these amazing vegan meat pies:

Zesty Mint Coriander Chutney: This tangy dip will complement the the savory, warm filling of the pies with a brightness and zingyness.
Roasted Cauliflower Soup With Sage Chili Oil : This soup also pairs really well with the pies for a filling and hearty meal.
Vegan Biryani Mughalai Style: This biryani hails from the same part of the Indian subcontinent, so the flavors work together magically to create the perfect pairing.
Easy Pav Bhaji: This dish has a ton of vegetables to eat with the pies for a healthy and balanced plate.
Swiss Chard Chana Saag: This recipe is one of my favorite go-to’s for easy weeknight dinners, and it goes so well with the decadent vegan keema meat pies.
Easy Spinach Daal: This is one of the best comfort foods that you can make for yourself, and will fill you up so that you don’t have to eat too many pies!

side view of sliced vegan keema meat pies - 5

Simliar to Vegan Keema Meat Pies

The BEST Tomato Leak Puff Pastry Pie
Crispy Tofu Galette
Deconstructed Samosa Salad
Plant Based on a Budget’s Spinach and Mushrooms Pockets

Vegan Keema Meat Pies

Ingredients1x2x3x

For the Keema Filling:

300 g 10.5 oz vegan minced meat (or substitute with crumbled tofu or soy crumbles)
1 tbsp oil
1 large onion diced
1- inch piece of ginger minced
3 –4 garlic cloves minced
2 –3 chili peppers minced (adjust to taste)
½ cup 120 ml tomato puree
1 tsp Kashmiri red chili powder
¼ tsp turmeric powder
1 tsp garam masala
3 –4 stalks fresh coriander cilantro leaves, minced

For the Pastry:

Store-bought puff pastry thawed if frozen
Soy milk for brushing

Instructions

Prepare the Keema Filling:

Heat oil in a skillet over medium heat. Add the diced onion and cook until golden and caramelized, about 5–7 minutes.
Add the minced ginger, garlic, and chili peppers. Sauté for 2–3 minutes until the raw smell disappears.
Stir in the Kashmiri chili powder, turmeric, and garam masala. Cook for 30 seconds on low heat to toast the spices.
Add the tomato puree and vegan minced meat. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the flavors meld.
Remove from heat and stir in the minced coriander leaves. Set aside to cool slightly.

Prepare the Pastry:

Preheat your oven to 400°F (200°C). Grease a muffin tin to prevent sticking.
Roll out the puff pastry on a floured surface. Cut it into squares or circles, ensuring they’re large enough to line the muffin tin cups.
Press the pastry into the muffin tin, letting the edges overhang slightly. Fill each cup with 2–3 tablespoons of the vegan keema mixture.

Top and Bake:

Cover the filling by either folding the edges over or adding strips of puff pastry in a lattice pattern. Press down gently to seal.
Brush the tops with soy milk for a golden finish. Bake for 20 minutes, brushing with soy milk halfway through for extra shine and color.

Serve:

Let the pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm with mint-cilantro chutney, a side salad, or mashed potatoes.

Nutrition

Truffles, but make them healthy . That’s right, we’re doing it: chocolatey decadence, a sneaky protein boost, and just the right amount of indulgence to make your sweet tooth sing. These Chocolate Chickpea Tahini Truffles are my go-to for when I want dessert to feel just a little virtuous. Oh, and before you raise an eyebrow about the chickpeas—trust me, they’re CARRY the recipe here. Creamy, smooth, and paired with tahini, they bring that velvety texture we all love without anyone suspecting it’s secretly good for you (secret evil laugh).

So, grab your food processor, and let’s make these irresistible bites that are perfect for snacking, gifting, or just hoarding in your fridge (no judgment). Bonus: they’re vegan, gluten-free, and freezer-friendly. Let’s roll! (Literally.)

Ingredients and Substitutes for theseChocolate Chickpea Tahini Truffles:

Here’s the lineup for these fabulous truffles. Most of these are pantry staples, but I’ve got your back with easy swaps if you’re missing something:

Chickpeas: This is your creamy base. Rinse them really well! No chickpeas? White beans like cannellini or great northern beans work in a pinch.
Tahini: Adds nutty richness. If you’re out of tahini, almond or cashew butter are great substitutes, but they’ll change the flavor slightly.
Maple Syrup: Adds natural sweetness. You can swap this for agave syrup or even date syrup.
Vegan Dark Chocolate Chips: The magic ingredient! You can also use a chopped vegan chocolate bar if that’s what you have on hand.
Coconut Oil: Helps the coating chocolate stay glossy. If you’re out, skip it or use a neutral oil like grapeseed.
Optional Toppings: Sesame seeds, shredded coconut, crushed nuts, or cacao nibs. This is where you can get fancy and customize your truffles!

Chocolate Chickpea Truffles on a baking paper on a tray. - 8

Why Chickpeas in Dessert?

Hear me out: chickpeas are the MVP of healthy baking. They bring a creamy, neutral base that soaks up all the chocolatey goodness while adding a sneaky hit of protein and fiber. Plus, once they’re blended, no one will even know they’re there. Trust me, these are kid-approved, picky-eater-proof, and just plain delicious .

Step-by-Step Instructions:

Prep Your Chickpeas: Drain and rinse them well! You don’t want any of that canned flavor hanging around. Pat them dry for the smoothest texture.
Melt the Chocolate: Melt 1 cup (175 g) of dark chocolate chips. You can do this in the microwave in 30-second bursts or on the stovetop with a double boiler. Stir in between to avoid burning.
Blend the Mixture: In a food processor (or a high-speed blender if that’s your jam), add the chickpeas, tahini, maple syrup, and melted chocolate. Blend until smooth and luscious. It should look like chocolate fudge.
Scoop & Freeze: Using a cookie scoop or a tablespoon, portion out the mixture onto a parchment-lined baking sheet. Freeze for 15–20 minutes until firm enough to handle.
Roll & Coat: Roll the truffles into smooth balls, then pop them back into the freezer for another 10 minutes. Meanwhile, melt the coating chocolate with coconut oil. Dip each truffle into the chocolate, let the excess drip off, and place them back on the parchment.
Top It Off: Sprinkle with your favorite toppings before the chocolate sets. Get creative—this is your masterpiece! Freeze again for the final set.
Enjoy & Store: Your truffles are ready to devour! Store them in the fridge for up to a week or the freezer for up to two months (if they last that long).

Chocolate Chickpea Truffles on a white plate with one of the pieces cut in half to show the inside, top view - 9

Tips for Success:

Getting the Texture Right: Blend the chickpeas until silky smooth. Scrape down the sides of your processor to ensure no chunks are hiding!
Chocolate Hacks: Adding coconut oil to the chocolate makes it shiny and easier to coat the truffles.
Customize It: Experiment with flavors! Add a splash of vanilla, a pinch of sea salt, or even a dash of cinnamon to the mix.

Can I use something other than chickpeas? Sure! White beans or even sweet potatoes work, but the flavor and texture will be slightly different.

Do these taste like chickpeas? Nope. Once blended with tahini and chocolate, the chickpeas are completely masked. Your taste testers will never know.

Can I make these ahead of time? Absolutely. These freeze beautifully for up to two months, making them perfect for meal prep or gifting.

If you’re looking for a dessert that satisfies your chocolate cravings without wrecking your health goals, these Chocolate Chickpea Tahini Truffles are your new best friend. They’re proof that healthy-ish can be just as delicious (if not more so!) than the original.

So, what are you waiting for? Whip up a batch, snap a pic, and tag me on Instagram so I can see your creations. Who knew chickpeas could be so chic?

Try other chocolate recipes from the blog:

Fudgy Zucchini Chocolate Muffins
Easy Chocolate Peanut Butter Raspberry Bites
Creamy Vegan Chocolate Pudding
3-Ingredient Vegan Chocolate Fudge
Vegan Cardamom Chocolate Chip Cookies

Chocolate Chickpea Truffles on a white plate with one of the pieces cut in half to show the inside. - 10

Chocolate Chickpea Tahini Truffles

Ingredients1x2x3x

1 can Chickpeas 13.5 oz / 400 g chickpeas, drained and rinsed
1/2 cup Tahini 120 g
1 cup Vegan dark chocolate chips, melted 175 g
4 tbsp Maple syrup 60 ml

For Coating:

1 cup Dark chocolate chips, melted 175 g
1 tbsp Coconut oil 15 ml

Optional Toppings:

Sesame seeds
Shredded coconut
Freeze-dried berries
Chocolate drizzle
Peanut butter drizzle

Instructions

Prep the Chickpeas & Melt Chocolate: Drain and thoroughly rinse the chickpeas to remove any excess liquid. Melt 1 cup (175 g) of dark chocolate chips either in the microwave (in 30-second intervals, stirring each time) or on the stovetop using a double boiler.
Blend the Truffle Mixture: Add the chickpeas, tahini, melted chocolate, and maple syrup to a food processor or high-speed blender. Blend for about 45–60 seconds until smooth and fully combined. You can choose to chill the mix before you move on to the next step to make shaping it easier.
Scoop & Chill: Use a cookie scoop to portion out the mixture and place each scoop onto a parchment-lined baking sheet. Freeze for 15–20 minutes, allowing the truffle mixture to firm up. Once chilled, roll each portion into a smooth ball and return to the freezer for another 10 minutes.
Prepare the Coating: While the truffles are in the freezer, melt the additional dark chocolate for coating. Stir in 1 tbsp (15 ml) of coconut oil for a smoother, glossy finish.
Coat the Truffles: Dip each chilled truffle into the melted chocolate and return it to the parchment-lined baking sheet. Add any optional toppings immediately after coating while the chocolate is still soft. Freeze again until the coating hardens.
Storage: Transfer the truffles to an airtight container. Store in the fridge for 7–10 days or in the freezer for up to 1–2 months.

Notes

Rinse chickpeas well to remove any canned flavor. Pat dry to reduce moisture, which can affect texture.
A food processor gives the best texture, but a high-speed blender will also work. You may need to scrape down the sides for an even blend. Uniform Truffles: Use a cookie scoop for evenly sized truffles, which ensures consistent chilling and coating.
The maple syrup adds sweetness; you can adjust to taste by adding or reducing by 1–2 tbsp if desired.
For a smoother coating, melt the chocolate with a touch of coconut oil. If using a microwave, melt in 30-second increments and stir thoroughly after each round to prevent scorching.
These truffles are best enjoyed slightly chilled for a firmer bite and can be served with a light dusting of cacao powder or an extra drizzle of melted chocolate if you like!

Nutrition

Looking for a show-stopping side dish at your next holiday feast that’s both elegant and packed with flavor? These Spicy Mini Pommes Anna are your answer! Crispy, golden layers of thinly sliced potatoes are infused with Indian-inspired spices and baked to perfection in a muffin tin. Ready to impress? Let’s get stacking!

Jump to

Ingredients and Substitutions for Spicy Mini Pommes Anna
How to Make Spicy Mini Pommes Anna
Pairing Suggestions for Spicy Mini Pommes Anna
Plating Tips for Spicy Mini Pommes Anna
Similar to Spicy Mini Pommes Anna

spicy mini pommes anna garnished with parsley - 11

This easy recipe effortlessly fuses a French dish, Pommes Anna, with bold, vibrant flavors, making it the perfect vegan side dish for dinner parties or cozy weeknight dinners. Thinly sliced potatoes are coated in a delicious mix of vegan butter, herbs, and spices and baked to crispy golden perfection. The result? Perfectly crispy edges, tender centers, and bold, irresistible flavors. Set aside your mashed potatoes and your tater tots, I guarantee these will become your next favorite side dish featuring potatoes.

Ingredients and Substitutions for Spicy Mini Pommes Anna

Potatoes: Russet potatoes work best for their starch content, which helps the slices stick together.
Spices: Turmeric, mango powder, and chaat masala give the dish a warmth and burst of flavor. If chaat masala is unavailable, a sprinkle of garam masala adds a warm, aromatic flavor. You can also substitute the mango powder with sumac.
Aromatics: Green chilis, ginger, mint, and coriander.
Fat: The vegan butter in this dish is what gives the Spicy Mini Pommes Anna their signature golden color and crispy texture.

cross section of sliced spicy mini pommes anna - 12

How to Make Spicy Mini Pommes Anna

Make the Spiced Butter

Melt the vegan butter over medium-low heat. Add the green chilies and minced ginger, cooking for 2-3 minutes until fragrant.
Stir in the spices and salt. Let the spices bloom in the butter for 20-30 seconds.
Turn off the heat and mix in the mint and cilantro.