Vegan Vox Reviews...Black's Family Maple Twists

These are amazing! Maple flavoured puff pastry twists made by Black's Family. These are sold in a huge 624g tub from Costco for £5.99 and are certified vegan by the American Vegetarian Association.

They contain no cholesterol, no transfats, no yeast, no dairy, no butter and no eggs. They are crispy pastry twists covered in maple flavoured sugar. They are not healthy at all but make a great treat for parties and barbecues. They are very moreish. You have been warned! :) I like them served with a bowl of vegan ice-cream, Mr Vox likes them with a cup of tea. You could even use them with a dark chocolate fondue or fountain.

What are your surprising bakery treats that you have found out are vegan? Share in the comments below.

Big Vegan Love,

VVx

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

The Ordinary Vegan - Jus-Rol Pastry

This week on TOV, I am sharing one of my fridge staples. Jus-Rol pastry comes in blocks of puff pastry, shortcrust pastry and filo pastry. It also comes in ready rolled sheets, both of which can be kept in the fridge for around a week. You can also buy the pastry from the freezer cabinets in the supermarkets or freeze the chilled pastry yourself. The pastry is labelled suitable for vegans and is Vegetarian Society approved also. 

I find this pastry so versatile and it is great for baking tarts or making a quick pie for dinner. You can use it for sweet and savoury dishes. Jus-Rol is sold in all major supermarkets and many smaller grocery stores. It sells for around £1.50 per packet but is often on offer for £1 or 2 for £2.

Here are some of the dishes I have created using the pastry:

Puff Pastry Pizza

Puff Pastry Parcels

Vegetable Pot Pie

Mince Pies

Mince Pies

Mince Pies

Vegetable Pie

Lattice Mince Tarts

Jam Tarts

Come back tomorrow for a recipe using the Jus Rol puff pastry.

Let me know what you use your ready-made pastry for in the comments below.

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