Vegan Recipe of Week - Puff Pastry Parcels

Yesterday I wrote a review of Jus-Rol pastry, so to tie in with that, this week's recipe is great for using left over pastry after making a pie.

Puff Pastry Parcels

(Serves 4)

Ingredients:

Puff pastry offcuts
Marmite (optional)
Tomato Puree
Garlic Salt
Vegan Mozzarella (grated)
Vegan milk for brushing (unsweetened)
Frylight

Method:

Preheat the oven to 180C.

Roll the pastry offcuts out to around the thickness of a pound coin.

Cut out a square around the size of a A5 piece of paper and then cut in half diagonally leaving two triangles of pastry. Repeat this process so you have four triangles of pastry.

Spread two of the triangles with tomato puree and sprinkle with garlic salt.

Spread the other two with a thin layer of Marmite. (If you don't like Marmite, make all four using the tomato puree and garlic salt)

Sprinkle grated mozzarella (I used Cheezly) over all four triangles and then gather the three corners up to the middle and pinch together to form a parcel.

Spray a baking sheet with Frylight and place all four parcels on the sheet.

Brush them with any unsweetened vegan milk and chill in the fridge for ten minutes.

Bake in the centre of a preheated oven for around 18-20 minutes until golden.

Serve as a starter.

Eat and Enjoy!

If you enjoyed this recipe, please click here to see all of my other recipes.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Vegetable Pot Pie

There is nothing better on a chilly early winter's evening than a piping hot straight from the oven pie. Layers of pastry, creamy sauce and loads of winter vegetables, served with steamed vegetables and gravy. Just perfect! So here is my recipe...

Serves 6

Ingredients:

1 pack of vegan ready made puff pastry

1 leek

100g frozen peas

Half a butternut squash

300ml organic soy milk- unsweetened plus extra for brushing pastry

300ml vegan stock

3 medium carrots

1 yellow onion

35g plain flour

2 Tbsp vegetable oil

1 Tbsp dried chives

1 Tbsp dried parsley

1 Tbsp apple cyder vinegar

Salt and Pepper to taste

Method:

Take the pastry out of the fridge for 20 minutes.

Preheat the oven to 180C.

Wash, peel and chop all vegetables into small chunks/slices.

Boil the vegetables (except the onion and peas) for 20 minutes in salted water. Add the peas in for the last 5 minutes. Drain the vegetables and set aside.

Fry the onion in the oil in a large pan, once soft add the rest of the vegetables to the pan and coat with the flour. Continue to fry off until the flour is absorbed.

Next add the stock and the soy milk and stir to combine. Add the herbs and seasoning and simmer for around 5-6 minutes until thickened. Add the apple cyder vinegar and take off the heat.

Pour the pie filling into 2 medium pie dishes or one large casserole dish.

Roll the pastry out to around 1/2 cm thick and lay over your pie dish. Cut around the edge with a knife and push the pastry into the edge of the pie dish with your fingers. Make a few small holes in the centre of the pie to allow steam to escape. Brush the top of the pies with the milk and bake in the preheated oven for around 20-25 minutes until pastry is golden. 

Serve with steamed vegetables and gravy.

This pie will keep in the fridge for 48 hours and can be frozen. Feel free to substitute the vegetables for whatever you have in your cupboard. I have used kale, potatoes and courgette in this pie also. If you liked this recipe, please click here to see my other recipes.

Eat and Enjoy!

Big Vegan Love,

VVx

The Ordinary Vegan - Jus-Rol Croissants

Every Monday on Vegan Vox Blog is the feature - The Ordinary Vegan, which features everyday supermarket items which happen to be vegan! This week it is the turn of Jus-Rol Croissants. Now, I don't know about you, but when I think of croissants, I think of butter, so finding a ready to roll croissant pack that was all vegan I was a bit skeptical.

These are found in the chiller aisle of the supermarket with other pre-made pastry. They are in a cardboard roll and are kept in the fridge. They have a fairly short shelf-life as it is fresh dough inside, so only last a few days in the tube before you have to bake them. 

They are really quick and easy to make. You just tear the perforated strips of pastry off roll into a croissant shape and bake in the oven for 10 minutes or so. You can add crushed up dairy-free chocolate buttons into the dough before you roll it for chocolate croissants which I did.

Then, once baked and cooled on a wire rack, you can sprinkle with a little icing sugar, or serve with jam and dairy-free spread.

Overall, they are a little synthetic tasting, and have a slightly bitter aftertaste. However, if you have people popping over for breakfast or would like something quick and easy as a breakfast treat, they are good value, quick and easy and most importantly vegan! I would rate them 3/5.

If you prefer homemade cooking from scratch then check out the blog every Tuesday for my Vegan Recipe of the Week. Tomorrow is Raw Almond Cookie Bites and Part 2 of the UK Vegan Food Swap post.

Big Vegan Love,

VVx