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 - Stuffed Portobello Mushrooms with Parsley & Garlic 'Buttered' Corn

This week's Vegan Recipe of the Week is great as a starter or you can serve with corn on the cob and crusty homemade bread for a main meal.

Stuffed Portobello Mushrooms - serves 3

Ingredients:

3 large Portobello mushrooms

1 small onion

1 small carrot

1 Romero pepper

Vegan Mozzarella cheese - to taste

2 cloves garlic or 2 tsp lazy garlic

1 tsp lazy chilli

3 heaped tsp of shop-bought vegan pesto (or use my homemade recipe)

100g rice - steamed or boiled

3 Tbsp olive oil

2 Tbsp tomato puree

Salt, Pepper and Nandos seasoning to taste

If serving as a main course:

3 corns on the cob
2 heaped Tbsp vegan butter
1/2 tsp dried parsley
1/2 tsp garlic salt
homemade crusty bread and vegan butter

Method:

Preheat the oven to 200C.

Peel the onion, garlic and carrot. Chop the carrot in half lengthways. Add the mushrooms (top down), carrot and pepper to a roasting tray and drizzle with half of the olive oil and salt. Roast in the oven for around 15 minutes.

Dice the onion and garlic and add with the chilli into a medium hot frying pan with the remaining oil. Stir fry for around 5 minutes until onions are soft.

Add the tomato puree and stir, then add the steamed/boiled rice to the pan.

Stir for a few minutes. Then add the roasted carrot and pepper chopped up into the pan. Stir until combined and add seasoning to taste.

Take the rice mixture from the heat and spoon a heaped spoonful into the roasted mushrooms. On top of the rice mixture add a heaped teaspoon of pesto, and then grate some vegan mozzarella cheese over the top. Season with pepper and Nandos seasoning and bake in the oven for a further 10 minutes.

Parsley and Garlic 'Buttered' Corn

To serve as a main course, wash and peel the corns and leave to one side. Spoon the vegan butter into a ramekin and add the parsley and garlic salt and stir vigorously with a fork until herbs are thoroughly combined. Smear the butter all over the corns and wrap in tin foil. Bake in the oven at 200C for 30 minutes. Serve with warm crusty bread and butter.

Eat and Enjoy!

If you like this recipe, click here for more.

Big Vegan Love,

VVx