These American-style vegan pigs in blankets are the perfect vegan option during the festive season. With just a handful of main ingredients, they're the most addictive party snack.
Jump to:
Disclosure: This recipe post was created in collaboration with Cook's Matches. All opinions expressed are my own.
Serving up a huge Christmas dinner or getting ready for game day? Good news! These vegetarian pigs age guaranteed to impress your guests!
Quicker than hot dogs and packed with a secret portion of veggies, this naturally vegan recipe is my latest addiction!
Why Make This Recipe
- So much more flavourful than regular vegan pigs in blankets
- Infused with the richest herb & spice marinade
- Crunchy, crispy and perfectly salty
- The perfect appetizer or party snack
- No vegan sausage required
- Minimal baking skills required
- The perfect appetiser for my vegan pot pie or stew & dumplings
Ingredients List
Below are the ingredients you will need to bring my vegan pigs in a blanket recipe to life!
Ingredient Details
Carrots: Opt for thick carrots for a more meaty texture. Baby carrots work well too.
Herbs: I used a mix called herbs de provence. This French-inspired herb blend is easily accessible all over Europe and US both in stores and online. If you can’t access it, this is how you can whip it up in no time on your own.
Spices: I used garlic powder, smoked paprika, paprika powder & black pepper. This is a punchy combo for the maximum smoky flavor. Feel free to substitute for other spices if desired.
Vegan puff pastry: Puff pastry takes a while to make from scratch which is why I always opt for store-bought options. You can use either frozen or refrigerated puff pastry. If using frozen, make sure to let it thaw completely before baking.
Soy sauce: You won’t need a lot. Either light or dark soy sauce will work.
Sesame seeds: I used a mix of black & white sesame seeds. You can use either of the two (or both).
Plant milk: make sure you are using unsweetened dairy-free milk with zero sugar. You will find this info under the Nutrition Facts label on your milk packaging.
Equipment
- Baking tray
- Parchment paper
- Medium bowl
- Knife and chopping board
- Measuring cups or scales
Step-by-step Guide
Ready to make all your snack dreams come true? I’ve broken down this recipe into 8 easy steps.
Remember that you will need to check out the recipe card at the bottom of this page for full instructions including exact measurements.
- 1 - Wash and trim the carrots.
- 2 - Prepare your marinade and rub it well onto your carrots.
- 3 - Place carrots on a lined baking tray and bake for 30-35 minutes. In the meantime, prepare your optional dipping sauce.
- 4 - Roll out your puff pastry. Measure it into equal rectangles and wrap it around the carrots.
- 5 - Make sure the pastry overlaps at the bottom - this will make sure it stays closed.
- 6 - Brush with almond milk and sprinkle with sesame seeds and herbs.
- 7 - Bake for 20 minutes until golden brown.
- 8 - Serve alongside the dipping sauce or other favourite condiments.
If you're worried about these carrot dogs / pigs opening up in the oven, use a cocktail stick to hold the pastry in place.
Expert Tips
1. Choose Thick Carrots
When you’re slicing your carrots, make sure they are about 2,5 to 3 cm (around 1 inch) thick.
Depending on the size of your carrots you will need to either cut them in half (for thinner carrots) or into quarters (for larger carrots).
Whatever you do, make sure that you don’t slice them too thin. Wondering why?
Your carrots will become even thinner in the oven. Thin carrots won’t make for a good bite, leaving you with a thick puff pastry but little flavour.
2. Infuse with Flavour
The herb marinade is arguably one of the most important (and may I say delicious!) parts of this recipe.
Just like many vegetables, carrots are mild and bland in flavour which is why a punchy marinade is so important.
You will need to use plenty of seasoning to bring out a great flavour.
If you look at pictures 3, 4 and 5 from our step-by-step guide above you will see that the carrots are covered in a thick layer of marinade.
I encourage you to follow the recipe to the dot to make sure you’re using enough herbs & spices - it might sound like a lot, but nobody wants a bland snack, right?
If you are missing any of the marinade ingredients in this recipe, don’t just skip them, simply substitute for a different herb or spice.
3. Overlap The Puff Pastry Strips
When wrapping your carrots in pastry, it’s important that the pastry strips overlap at the bottom.
You will need about 1 cm (0,4 inch) of overlap.
If the pigs don't have a generous border will open up during the bake. They will also open up if the pasty overlaps on the top instead of the bottom.
Extra tip - use a pizza cutter to cut the pastry.
Substitutions
Olive oil - use any vegetable oil or sub with room temperature vegan butter.
Carrots - use rainbow carrots or other root vegetables like parsnips, sweet potatoes or beets. You can also use mini sausages.
Herbs - any combination of herbs and spices can be used. For a cheese flavor add some nutritional yeast.
Puff pastry - if you're not a fan of pastry dough, wrap them in vegan bacon, or thin aubergine, courgette, or carrot strips.
F.A.Q.
Place in an airtight container and store for about 2-3 days at room temperature. Remember they will get less crunchy as time goes by.
Speaking from personal experience, you will probably gobble them up very fast so no need to worry about them going soft!
I personally haven't tried doing that (although technically it shouldn't be a problem).
Because we’re using carrots and a pasty marinade (as opposed to a very wet marinade) these are unlikely to become soggy.
However, you will want to make sure you’ve baked them thoroughly.
Always check that the bottom is thoroughly baked too. If you underbake them, they will have a soggy, wet bottom.
You can reheat these, but make sure to use the oven not the microwave.
Simply place them in a pre-heated oven until piping hot. Microwaving will make them soft, soggy and unappetising.
You sure can! All you need to do is substitute the puff pastry for a gluten free option.
If you’re based in the UK (like me!) you will probably associate pigs in blankets with sausages wrapped in bacon.
However, my recipe is a vegan version of American-style pigs in blankets - sausages wrapped in croissant-like pastry.
Similar Recipes
For more delicious appetizers & fun finger foods check out my:
If you’ve made it this far, wooh, congrats! Do let me know how your recipe goes, I would love to hear all about it.
When you're finished I would love it if you could take the time to leave a comment below. 5-star reviews & comments mean a lot and help me run this blog!
Recipe
Vegan Pigs in Blankets - Easy Carrot Party Snack
Ingredients
PIGS IN BLANKETS
- 2 large carrots or 24 baby carrots
- 2 teaspoon olive oil or other light oil
- 2 teaspoon soy sauce
- ½ teaspoon salt
- 1,5 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon paprika powder
- 1,5 teaspoon herbs de Provence
- ½ teaspoon black pepper
- 1 package vegan puff pastry 320g or 11 oz
OPTIONAL DIPPING SAUCE
- 1 tablespoon mustard
- 1 tablespoon vegan mayonnaise
- 1 teaspoon maple syrup
- salt and pepper to taste
TOPPINGS
- 1 teaspoon unsweetened almond milk for brushing
- 1,5 tablespoon sesame
- 1 teaspoon herbs de Provence
Instructions
- Wash and trim carrots into halves or quarters (roughly about 3 cm-1 inch thick and 6 cm-2 inch long). If you're using baby carrots no need to cut them.
- Prepare your marinade by mixing all the remaining ingredients from the 'pigs in blankets' section above (except vegan puff pastry).
- Rub the marinade onto your carrots to infuse them with flavour. If desired, set aside for 15 minutes for a more intense flavour.
- Place the marinated carrots onto a lined baking tray. Bake at 180°C/356°F for 30 to 35 minutes until tender but not too soft.
- In the meantime, mix all your dipping sauce ingredients and set aside.
- Remove the carrots from the oven and let cool slightly.
- Roll out your puff pastry. If you want all your pigs in a blankets to look uniform, make sure to measure out your puff pastry and slice it into equal rectangles.
- Wrap carrots in puff pastry and place them on a lined baking sheet.
- Brush with almond milk and sprinkle with sesame seeds and herbs de Provence.
- Bake at 200°C/392°F (fan oven) for 20 minutes or until golden brown around the edges.
- Serve with the dipping sauce or other favourite condiments.
Notes
- Use large, thick carrots for best results. Thin carrots will become even thinner when roasted and you won't have a good 'bite' left.
- I used Jus-Rol's ready rolled puff pastry sheet (not sponsored).
- I encourage you to follow the recipe to the dot to make sure you’re using enough herbs & spices.
- If you are missing any of the marinade ingredients in this recipe, don’t just skip them, substitute for a different herb or spice.
- When wrapping your carrots in pastry, it’s important that the pastry overlaps at the bottom.
- If you want to get experimental, use rainbow carrots.
- If you're not using a fan oven function, bake at 220°C/428°F.
- To store, place in an airtight container and eat within 2-3 days.
- Use gluten-free puff pastry for a gluten-free version.
- Best enjoyed straight out of the oven - just don't burn your tongue like I always do!
Kathy
A new favourite and looks a lot more difficult to make than it is. I made this with my bf (total beginner and meat eater) and it was so easy and full of flavour. We both loved it. Definitely need to use the spices to make carrots taste nicer, I ran out of them for my second batch and it made a difference. Will make it again in the weekend!
Tajda Ferko
Thank you so much Kathy! That TOTALLY made my day. And yes, the carrots marinade is sooo crucial! x