Vegan tomato and pesto croissants: A flaky twist on a breakfast classic
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These buttery-free beauties are deceptively simple, utterly delicious and perfect for any time of day – proving that plant-based baking has plenty of flair. Croissants might conjure up images of buttery decadence and Parisian patisseries, but this vegan take is anything but a compromise.
Flaky, golden and with just the right amount of indulgence, these tomato and pesto croissants offer a plant-based twist on a classic, perfect for breakfast, brunch or even a quick snack. Whether you’re new to vegan baking or a seasoned pro, this recipe proves that cruelty-free doesn’t mean flavour-free – and they’re surprisingly simple to make. The secret lies in the layering, so roll up your sleeves and prepare to impress with these freshly baked beauties.
Makes: 6 croissants. Ingredients:. 110ml warm water. 1 packet (7g) dried yeast. 200g strong bread flour. ½ tbsp sugar. ¼ tsp salt. 150g vegan spread (soft enough to spread). 6 tsp vegan pesto. 1 tomato (sliced). Equipment:. Measuring jug. Mixing bowl. Rolling pin. Baking tray lined with baking paper.
Measuring spoons. Method:. 1. Preheat the oven to 200C. 2. In the measuring jug, combine the warm water and yeast. 3. In the mixing bowl, combine the flour, sugar and salt then add the yeast and water mix. Bring together with your hands to form a dough, then on a lightly floured surface, knead for a few minutes before returning to the mixing bowl. Cover with a damp tea towel and leave to prove for 10 minutes.
