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6 pesto zucchini rosettes on a wooden board.
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4.45 from 9 votes

Beautiful Vegan Squash Rosettes

These little vegan squash rosettes are completely vegan, so easy to make and INCREDIBLY delicious!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 12 Rosettes
Calories: 245kcal
Author: Genevieve Morrison

Equipment

  • mini cupcape tin
  • potato peeler
  • pastry brush

Ingredients

  • 1 green squash
  • 1 yellow squash
  • 2 sheets puff pastry - the Pepperidge Farm brand is vegan
  • ½ cup refried beans - make sure to check if your brand contains lard. Some do.
  • 1 tbsp. vegan margarine - I prefer Earth Balance
  • 1 tsp. Sriracha
  • 1 tsp. Bragg’s Liquid Aminos - or Soy Sauce
US Customary - Metric

Instructions

  • Preheat oven to 375 F.
  • Grease a tiny cupcake tin with vegan margarine and line each cup with thinly rolled puff pastry. Add about 1 tsp. of refried beans to each up, and press evenly into the bottom with a spoon. Set aside.
  • Use a potato peeler to make little strips of your green and yellow squash. Slice each piece down the center to make each piece half its size (if you’re making larger tarts, you won’t have to do that step – it’s just to keep things tiny).
  • Melt 1 tbsp. of vegan margarine and add ½ tsp. of Sriracha and ½ tsp. of Soy Sauce (or Bragg’s) and mix.
  • Use your finger or pastry brush to brush the squash strips with your butter mixture, and lay each strip on top of each other, alternating the colors.
  • Roll them neatly into a rose, and place them firmly into the refried beans in the puff pastry. Bake your little rosettes for 30 minutes. Serve hot.

Notes

You’ll require a mini-cupcake tin and a potato peeler for this recipe.

Nutrition

Serving: 1Rosette | Calories: 245kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Sodium: 206mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg