Vegan Baked Brie and Chutney en Croute (in Phyllo Dough) with Vegan Sweet and Spicy Curried Pecans

Yield: 1 wheel of vegan “brie”

Since my recipe for vegan “brie” makes two wheels, I had one left over to experiment with. This time, I decided to use phyllo dough for the “croute”–though you could use puff pastry instead–and enclose a hint of fruity and spicy chutney inside. For contrast, I topped it with sweet and spicy toasted pecans. Yum! The perfect winter appetizer.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. Whoa. This is serious stuff here, and it sounds AMAZING. I will put this on my list of things to try one day, when the occasion presents itself!

  2. This looks fantastic…thanks for posting the recipe…this is something I have to try!

  3. So funny, Gina! It is really, really good. No one will confuse it with dairy brie, but its creamy (rather than oozy) goodness will make them not care. 🙂

    And, Rose, it was my pleasure. Please enjoy. Warning: it's difficult not to eat the whole thing alone in one sitting knowing it's healthful tofu!

  4. This is such a great idea! I'm picturing a vegan wine and cheese night centred around this baked brie!

  5. I want to come! But you live too far away. 🙂 I just read your profile and your life sounds so interesting and meaningful. In fact, I just added "The Tropical Vegan" to my blogroll. Check out my Vegan Baked Brie en Croute (puff pastry this time) with Red Wine Onion Jam. It would be a nice guest at your party too.

  6. The Voracious Vegan

    YUM YUM! This is such an awesome dish, I can't wait to give it a try. I was just thinking about brie the other day and thought that it was something that just couldn't be veganized. How wrong I was!

  7. Heather Iacobacci-Miller

    How cool. This sounds great.

  8. VV~
    I'm so glad you think so! I just polished off the remainder for dinner. Honestly, it is significantly different from my recollection of brie, but creamy, tasty and satisfying. And it keeps me from missing dairy brie. Let me know what you think!

    And, Heather, thanks. It is really good and I'm scheming about some new ways to vary it. Enjoy!

  9. I am dying over this recipe. It looks incredible.

    I'm passing you the sunshine award, love your site 🙂

  10. Wow, thank you so much. I just posted a comment on your site. I'm humbled as I'm a fan of you and your site. Now, are recipients supposed to pass it on?

    So glad you think this recipe looks like a tasty one. I adore it. I've had a busy week and haven't been able to cook/post anything new and it's killing me. I plan to make up for it this weekend.


  11. Gosh, this looks really tasty. I'll have to try this!

  12. Please do and let me know what you think!

  13. i love phyllo dough! your wheel is pretty and looks delicious! i have a couple of boxes in the freezer at home and i can't wait to use them again when i'm back from school for spring break.

  14. Me too! It seems so light. I can't think of a better use for your phyllo dough. Since you love the stuff too, you might want to try my Baked Apples Baklava that are wrapped in phyllo with a tasty walnut mixture inside. Enjoy!

  15. woah woah, this is genious! I'm flabbergasted! dude, so making this for a dinner party and watching people go "whaa?"

    also, really really nice blog, I just came across it and it looks amazing.

  16. What an adorable message. Thank you! I wish I could be there when they all do their "whaa?" Thanks for commenting! Remember, they won't think it's dairy brie, but they'll love it. 🙂

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