This is not a tutorial—just a reflection on my ongoing journey.
The Journey
For those unfamiliar, a pascualina is a savory pie with dough and a vegetable filling, originally from Uruguay and Argentina. Traditionally, the dough is made with butter or lard, and the filling often includes eggs, ricotta, or even béchamel sauce.
So, how do you veganize something so rooted in dairy and eggs? Step by step.
Veganizing the Dough
The dough was the easiest part to adapt. Many versions already exist that skip eggs altogether and use oil instead of butter. For example, this recipe uses just oil, flour, and water—simple, approachable, and vegan by default.
✔️ Problem solved.
Veganizing the Filling
The filling is where things get tricky. The traditional binders—eggs, ricotta, or béchamel—all rely on animal products. Removing them means finding something that holds the mixture together without altering the flavor too much.
Possible options:
- Tofu (blended smooth as an egg substitute)
- Cashew cream (a rich alternative to ricotta)
- Vegan béchamel (plant milk + flour + oil)
- Flax or chia “eggs” (great natural binders)
Each has pros and cons, and I suspect the final choice may depend on what texture I want. Creamy? Dense? Light? That’s part of the experimentation.
What’s Next
This is very much a work in progress. My first attempt will likely involve:
- The oil-based dough.
- A spinach and onion filling.
- A vegan béchamel binder (because I like the creamy texture).
Even if it doesn’t turn out perfect the first time, I’m excited to keep iterating until I find my version of a truly satisfying vegan pascualina.
Because at the end of the day, veganizing recipes isn’t just about substitution—it’s about reimagining tradition in a way that feels authentic, delicious, and personal.