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. 🙂

Blogs on Mushroom Laksa and The Vegan Police coming soon.

 

 

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Guest Blog Post: Vegan Witchin’ In The Kitchen

Vegan Witchin’ In The Kitchen is a bespoke food order service based in the UK. They also like to create cheap and simple recipes that anyone can follow. This is a guest blog by my friend Stephanie from VWITK called: The Savoury Plait!

 

Ingredients

 

  • 1 pack of Granose “Sunflower Seed, Lentil & Vegetable Roast” mix (in fact any of their mixes, or another suitable savoury vegan mix like “Sosmix” will do…)
  • 1 pack JusRol chilled pre-rolled puff pastry.
  • Some vegan marg to grease the baking sheet.

 

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Method

Make up the savoury mix as per instructions on the pack (in this case, mix with 200ml cold water & leave to stand for 10mins)

Whilst mix is setting into a paste, open up puff pastry sheet & cut as per the picture below.

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Start folding in the pastry in a plait fashion on top of the savoury mix and trim any excess pastry at the end to make it look neater.

Place on a greased baking sheet and bake for 20 minutes at 200°C or until golden brown.

 

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Et voila!

QV: Everyone I know is struggling for money at the moment. How much did this cost?

VWITK: The whole lot cost around £3.20. So I guess that’s about £1.70 a portion because I didn’t use everything in one plait.

You can find more information on VWITK here: https://www.facebook.com/veganwitchkitchen

Thanks for reading guys! 🙂

 

 

 

 

 

 

Caramelised Red Onion Tarte Tatin

This recipe’s inspiration comes from a non-vegan. His name is Mat Follas. He has won Masterchef and also owns a restaurant down in Dorest.

Ingredients:

2 red onions, halved

4 tbsp caster sugar

2 cloves of garlic

250 g fresh puff pastry (in the UK we use Jus Roll)

Vegan butter alternative (I used Vitalite)

1 block of soft white Cheezley cheddar (by Vegideli)

1 carton of single soya cream (I used Alpro)

1 carton of plain soya yoghurt

1 tablespoon dried chives

Salt

Pepper

1 tablespoon corn flour

1 teaspoon Dijon mustard

1 squirt of vegan mayonnaise

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Method:

  • Heat the oven to 160C.
  • Place your chopped onion halves in a pan, add enough water to cover and then simmer for three minutes. Leave to cool for ten minutes.
  • Cover the base of a frying pan with the sugar, warm until just melted, then add the onions and cook for a few minutes until everything is caramelised.
  • Add a strip of baking paper to each hole in a muffin tin and lightly oil.
  • Fill each whole with some caramelised onions and some chopped garlic before placing a cutting of a puff pastry sheet on top. (Make sure you tuck the sheet into the tin and around the onions.)
  • Glaze each one with a bit of “butter” and place in the oven for 40 minutes.
  • To make the sauce, pour the single cream into a non-stick pot and turn up the heat. Now add your block of cheese chopped into smaller pieces and stir whilst it melts.
  • Next add the yoghurt, chives, salt, pepper, Dijon mustard  corn flour and mayo. Now turn the heat off.
  • Pour into a food processor and pulse blend for a minute. Now is the time to add any extra salt, pepper or for extra creamyness, a dollop of “butter.”
  • Pulse blend for another minute.
  • Once the tarts are done, remove careful from the oven and place the right way up on your plate with a rocket salad and your cheese sauce.

I actually could not believe the flavours of this dish. I put the some tarte, some rocket and some sauce on my fork and it hit me in the face. Sweet, then peppery and then creamy. This dish is absolutely divine and whilst not the healthiest of easiest to make, it’s worth all of it just for that flavour.

Now check out the two styles of dish I did trying to be posh and shit!

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Enjoy! 🙂