Vegan Cheese & Chutney Parcels

I don’t very often cook with pastry. It’s far too much like baking for me. However with the availability of fresh vegan pastry now widespread, I thought I’d give it a go.Blog 1

Ingredients:

  • 1 packet of JusRol fresh filo pastry
  • Poppy seeds
  • 5 small new potatoes
  • 1 carrot, peeleds
  • A small handful of curly kale
  • Caramelised red onion chutney
  • 1 teaspoon thyme
  • Black pepper
  • 1 teaspoon turmeric
  • 1 block of Violife vegan cheese, grated

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Method:

  • Get the oven on a medium heat.
  • Dice the potatoes and carrots and place in a pan of water, allowing to boil before turning the heat off.
  • Heat a pan, drain the potatoes and carrots and place in the pan with the kale and chutney.
  • Stir in the herbs and spices. Stir occasionally until the potatoes and carrots are soft.
  • Roll out the pastry and cut into squares. Place a large spoonful of the pan mixture into the centre of the square and top with cheese.
  • Fold the edges up over the mixture and sprinkle with poppy seeds. (You should have enough for four large parcels.)
  • Place in the oven for 30 minutes.
  • Serve warm with ketchup.

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If you want to make your pastry, feel free. This isn’t Masterchef so I’ll take that short cut. ๐Ÿ™‚

Blogs on Mushroom Laksa and The Vegan Police coming soon.

 

 

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Vegan Steak & Ale Pie

It’s one of those things non-vegans often say to me, “you can never replicate things like steak.” Well until now I’d tried and failed on many occasions and I was just resigned to never being able to get anything that chewy and meaty. Even Veggie World’s mutton style pieces couldn’t quite match up. So how did I do this? I went back decades to what vegans used to eat before we had all this super processed imitation meat. I bought a bag of TVP for ยฃ1.89 from a hippie store in Pontypridd. TVP stands for textured vegetable protein and I brought the chunky stuff. I’ve had it before and it tasted awful, but with a long marinade and then slow cook this stuff loses it’s original flavour and soaks up all the beautiful flavours around it, much like meat would. Try this recipe for your Sunday lunch. You won’t be disappointed!

 

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Ingredients:

2 large red or white onions, peeled and chopped

4 carrots, peeled and chopped

1 clove garlic, peeled and chopped

1 bottle of vegan ale (I used Sainsbury’s Taste the Difference brand as it is clearly labelled vegan.)

1/2 a bag of TVP

1 large tablespoon of tomato puree

2 tubes of Just Rol shortcrust pastry

1 teaspoon of cornflour

1 cube of vegetable stock, not mixed

Parsley

 

Method:

Heat a pan and add a dash of oil.

Add the onion, garlic and chopped carrot and fry gently for a few minutes until they start to soften slightly.

Now add the TVP and tomato puree, making sure to stir the contents of ย the pan well so that all the flavours coat the TVP.

Crank up the heat and add half the bottle of ale to the pan, again stirring well. Allow some of the ale to boil off and then add the rest.

Crumble the vegetable cube stock into the pan, add the cornflour and parsley to taste.

The mixture should start to thicken after a few minutes so turn the heat down and allow to simmer for 15 minutes whilst you heat up the oven. Have a taste of your mixture after this time. The TVP won’t be entirely the way it should be at this point, but the sauce should taste right. If it’s too thick or or too strong, add some water and mix through. (The flavour you are looking for is sweet but ever so slighlt bitter. Add brown sugar if the ale taste is too strong.)

Line a pie or bread tin with the Just Rol pastry and fill the tin with your pie mixture. Allow to cool for 5 minutes before placing the pie lid on.

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Now place in the oven on a medium heat for about 25 minutes or until you are satisfied with your crust.

 

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Serve with new or mashed potatoes and steamed vegetables.

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Enjoy!

 

Pan Fried “Duck” With Stewed Plums & Fondant Potato

Ok so this probably the most pretentious thing I have made. I was watching Saturday Morning Kitchen and some dude is pan frying a poor ducks breast to put in a salad. I’m like, SCREW THAT!! Let’s veganise this baby, for the animals, for your health and for the planet baby, yeah! See these ingredients! ๐Ÿ™‚

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4 Plums

2 large potatoes

1 vegetable stock cube

2 carrots

4 runner beans

2 tins of mock duck

Salt

Pepper

Rapeseed oil

Golden syrup

 

Method:

 

Firstly you ย need to do the potato fondants because they take about 35 minutes. Peel two large potatoes and core out a large cylinder.

Fry each end for about 3 minutes each in a hot, oiled pan.

In the meantime make up a pint of vegetable stock and pour it in a baking tray. Now place the two potato cylinders into that tray and place in the oven for 25 minutes.

Now slice the plums into quarters and boil for 10 minutes, before draining and frying with a large tablespoon of golden syrup for another five minutes. Then leave it to cool because that syrup is HOT!

Get your nicest non-stick pan, put a dash of oil in it, turn up the heat.

Open and drain your mock duck. Place the biggest, chunkiest bits in the hot pan and cover in salt and black pepper.

Turn once after 5 minutes.

Chop the carrots and runner beans. Place in a pan and boil for about 4 minutes.

Plate everything up in a way that please you. I did it in the most pretentious way I could think of.

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The bearded one asked for a non-pretentious version so I gave him this:

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I’d never made potato fondants before so this was a good experiment for me. The whole dish was divine and I managed to get everything to just the right texture. A dish to impress for sure! ๐Ÿ™‚

 

 

Creamy Carrot & Ginger Soup

I don’t know about where you live, but here in the South East of England Autumn is just starting and it’s getting chilly. What better way to start autumn than with a lovely, warming soup? This is so easy, cheap and ready within 25 minutes. ๐Ÿ™‚

Ingredients

  • 1 red onion, peeled and chopped
  • 10 carrots, peeled and chopped
  • A cube or large sprinkle of vegetable stock
  • Ginger paste
  • Coriander
  • Rapeseed oil

 

Method

Place a teaspoon of rapeseed oil into a hot pan and then place your chopped onions in.

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Laugh at a mutated carrot

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Add the rest of the carrots to the pan and mix well with a good sprinkle of dried coriander.

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Then add the vegetable stock in it’s dry form.

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Add a large squeeze of ginger paste, then pour in a pint of boiling water.

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Allow to cook on a low heat for 20 minutes, or when the carrots soften.

Now it’s time to blend. Be careful that your blender is tightened up properly because you don’t want hot water to spray out onto you. (Speaking from experience btw.)

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Pulse blend until you get a lovely thick paste.

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Serve straight away with some more coriander, perhaps some soy sauce and a good chunky roll if that’s your thing.

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This is literally the best soup I’ve ever made and it was really, really filling. ๐Ÿ™‚