Vegan Homity Pie

I love Vegan food, as a very long term Vegetarian I guess about 25 years of absolutely no meat , fish or poultry (proud face) I am on and off the Vegan road.

I feel healthier and happier when on a Vegan mission and it’s getting tastier and easier.

So obviously veganuary challenge was something I was ready for!

I also have a male friend ❤️😂 coming around after work tomorrow and so I need something ready for us to eat (I won’t get home until late) so there needs to be something ready to go ….

The photo is extra portions…..

I have made a lovely big pie for tomorrow!

6 medium potatoes in bite size pieces

1 and 1/2 onions chop them up

Cashew/soya/almond milk 2 tablespoons

Vegan butter 2 big spoons

100 g grated vegan cheese such as violife (UK)

Fresh Parsley finely chopped…. lots of it!!!

(Handful)

Vegan short crust pastry

Line a greased oven dish with rolled out pastry.

Peel and shop the Potatoes into bite size pieces, boil until tender.

Gently fry onion until soft.

Once soft add finely chopped garlic, Vegan butter and milk warm this through.

Add Parsley, Potatoes and cheese.

Stir through then add the mixture to an oven proof dish with pastry case.

Cook in the Oven for 50 mins at 180 degrees

Eat hot or cold, I am going to serve mine with salad, piccalilli , pickles

Vegetarian pork pie! 🐷

2015/01/img_0097.jpg</

As a vegetarian there are some particular foods I thought were unavailable to me again.
A good 'ole Pork pie was one such thing. Well that isn't the case at all…

I made this over two days.
Day 1
I made the Hot water pastry.
This is the reason my porky pie isn't vegan as it has been made with butter.
I will make it with Vegan margarine/ butter style as I read this works.
Also I will forget the egg wash.

I used 170 g of butter
2 1/2 full cups of flour.
100mls of hot water.

I softened the butter and added the hot water. Made sure the butter has melted and then added the flour.
Mixed it around and then formed a play doh consistency and put it in the fridge overnight, wrapped in cling film.

For the porky bit I used
2 slices of bread made into bread crumbs.
1 white onion chopped
2 cloves of garlic chopped.
6 vegan sausages defrosted (I used Linda Mcartneys)
1 cup of Veggie mince.
3/4 packet of silken Tofu
1/2 tin of borlotti beans
2 tablespoons of fresh sage.
1 big spoon of Thyme
1/4 teaspoon of both nutmeg and allspice.
Black pepper and salt.

In a food processor mix the onion, garlic, tofu and sausages into a smooth paste.
Add the remainder of the ingredients except the breadcrumbs.
I mixed those in last in a bowl to make the mixture thicker.
And voila the pastry is ready to roll out and the vegan porky bit is ready to go into the middle!!!
Make little cases and lids! Stuff with the pork middle and then bake in the oven on 160 degrees for 30- 40 mins.

2015/01/img_0091.jpg

2015/01/img_0093.jpg

I will be updating this entry with a photo of the end result in due course. I am afraid as I write this had forgotten about the ‘jelly’ in a regular pork pie but I intend to use Agar Agar to achieve this in my next attempt.

I intend to serve this with pickles and gherkins and and possibly a dollop of piccalilli !!! I can’t wait for lunch tomorrow.
Best bit of this is of course this is meat free happiness 🙂

Feta and Courgette Quiche for Grown ups.

Having five Chickens means a lot of Eggs! Hence yesterday I was scratching my head on what to do with them all.
I also had a glut of Courgette from my Veg box. A great way to use up both was to make a lovely Quiche.
I was far too lazy to make my own Pastry and remembered I had some Puff pastry in my Freezer.
And Voila!!!!

20130426-165908.jpg

And ready to eat I served it with Potato Croquettes and Salad and Mixed Pickles…. Delicious!

20130426-170219.jpg

Veggie Sausage, Mushroom and Caramalised Onion Puff.

1 Pkt Veggie sausages cut into 8 pieces.
1 Red Onion.
Olive oil.
1Pkt puff pastry.
8 Chestnut Mushrooms sliced
3 good pinches of Fennel seeds.
salt and pepper.

What you do is….

Preheat the Oven to 180 degrees.
Gently brown the sausage slices, as they begin to brown add the sliced mushrooms and onion, cook until the onions are soft and jammy and the mushrooms take on a meaty texture.
once cooked add the fennel seeds salt and pepper and switch the heat off, let the mixture cool and rest.

Roll out the puff pastry, into a square shape then add the mixture and spread over the pastry leaving a 1 cm gap around the edges for the pastry to puff around and encase the puff.

Cook in the oven and serve. We enjoyed ours with some sliced potatoes baked in soy cream and garlic, but you could serve with a green salad or some slices of ripe Beef Tomatoes.

The great thing about this is that it is easily Veganised with the use of a good Vegan Sausage such as Linda McCartney and in my opinion i have always preferred Puff Pastry which has no butter which is readily availiable.

The addition of Fennel Seeds is optional,but give it a try it really enhances all of the flavours and brings them together.

I had a leftover for my lunch today with a splodge of piccalli.