Vegan Recipe of the Week - Guest Recipe from Little Miss Meat-Free

For the first Vegan Recipe of the new year, I am very honoured to have a contribution from Little Miss Meat-Free (aka Katy). Katy is a passionate vegan home cook who enjoys creating dishes for family and friends. She also shares vegan recipes on the blog Little Miss Meat-Free. After living in south London for a few years, she has now returned to Yorkshire. You'll find Katy driving around in her beloved 'Mini' or baking a cake in her small kitchen. 

Katy's blog can be found at:

 

http://littlemissmeatfree.blogspot.co.uk

or you can follow her on Twitter at https://twitter.com/Lilmissmeatfree

Borlotti Bean Bake with Winter Herb Dumplings

Nothing beats the aroma of winter herbs baking in the oven. Team this with seasonal vegetables and savoury borlotti beans for a true ‘comfort-food’ experience. Serve straight from the oven with fresh crusty bread.

Serves 4

Ingredients

For the bake:

1 tbsp vegetable oil

2 large potatoes, cubed

1 onion, chopped finely

3 carrots, chopped

1 garlic clove, crushed

3 celery sticks, chopped

400ml water

1 tin Borlotti beans, drained and rinsed

2 tsp cornstarch

1 tsp paprika

1 tsp dried oregano

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

1 tsp salt

½ black pepper

For the dumplings:

200g white plain flour

2 tsp baking powder

1 tsp salt

½ tsp dried sage

½ tsp dried rosemary

½ tsp thyme

250ml soya milk

Method

1. Preheat the oven to 180C.
2. In a large casserole dish, add the oil, potatoes, onion, carrots, garlic and celery and cook over a medium heat for 5-6 minutes.
3. Pour in the water and Borlotti beans. Stir in the cornstarch. Add the paprika, oregano, sage, rosemary, thyme, salt and black pepper and cook for 3 minutes.
4. Cook in the oven for 30 minutes.
5. In the meantime, prepare the dumplings. Mix the flour, baking powder, salt, sage, rosemary and thyme in a bowl. Make a well and stir in the soya milk until it forms a thick dough.
6. Place tablespoon sized amounts of the dumpling dough on top of the casserole. Place the lid on the casserole dish and cook for a further 15 minutes.

Enjoy!

Little Miss Meat-Free

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For more of my recipes, click here.

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