Mexican Pasties
Posted on August 21, 2013 by The Gourmet Vegan - No Comments
Mexican Pasties
I am lucky in that the wonderful guys at granoVita ask me to provide recipes for their website to share with their customers. When I was looking at my next recipe, these were something I had already been planning at the back of my mind. These Mexican pasties are simple to make, but absolutely delicious. They are perfect served both hot and cold.
 90 Minutes |
 Makes 4 |
 ? kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
150 g ( 6 oz ) carrot, peeled and diced
150 g ( 6 oz ) swede (rutabaga) , peeled and diced
150 g ( 6 oz ) potato, peeled and diced
100 g ( 4 oz ) mushrooms, chopped
1 tablespoon tomato puree
150 ml ( 5 fl oz ) water
1 x 200 g ( 7 oz ) tube granoVita Spicy Mexican Pate
4 tablespoons granoVita quinoa
1 tablespoon granoVita vegan Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 sheets ready rolled vegan shortcrust pastry
A little soya milk for brushing
METHOD
1. Fry the onion and garlic in the oil over a medium heat for 4-5 minutes until the onions have softened.
2. Add the carrot, swede, potato and mushrooms and continue to fry for a further 5-6 minutes allowing for the vegetables to slightly soften. If the mixture starts to become too dry or starts to stick, add a splash of water.
3. Now add all of the other filling ingredients and reduce the heat to low, cover and simmer for 12-15 minutes, until all the vegetables are cooked and the sauce is thick. Allow to cool.
Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
4. To make the pasties, cut each sheet of pastry in half and place a quarter of the mixture in the centre of each pastry square. Fold over the sides to encase the filling, and place fold side down onto a baking sheet lined with non-stick parchment.
5. Brush the pasties with soya milk and bake for 50-55 minutes until golden brown. Can be served hot or cold.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Spanish Vegetable and Lentil Stew with Country Style Vegan Sausages
Posted on February 11, 2013 by The Gourmet Vegan - No Comments
Spanish Vegetable and Lentil Stew with Country Style Vegan Sausages
This is an absolutely wonderful dish for a cold winters night or at any other time you fancy something wholesome and warming. Full of taste and if using shop bought vegan sausages it is also very quick and easy to prepare. A comfort food you will come back to again and again
| 45 Minutes |
Serves 4 |
201 kcal per serving |
INGREDIENTS
6 Vegan sausages, chopped into bite size pieces ~ You can use shop bought or use my recipe here ~ Country Style Seitan Sausages
For the sauce
1/2 medium onion, chopped
1 large carrot, chopped
2 tablespoons olive oil
2 bay leaves
3 large cloves garlic, chopped
1 litre water
2 tablespoons paprika
1 tablespoon smoked paprika
1 teaspoon cider vinegar
1 teaspoon agave nectar
3 tablespoons soy sauce
2/3 teaspoon sea salt
For the stew
1/2 medium onion, finely chopped
1 large carrot, sliced
1 large courgette (zuchini), sliced and quartered
1 green bell pepper, sliced
1 medium potato, peeled and chopped into bite size pieces
1 390g tin cooked green lentils (240g drained)
METHOD
Start by making the sauce
1 Fry the onion, carrot, garlic and bay leaves in the oil until the onion and carrots have started to soften slightly. Add the water and bring to the boil.
2 Add all of the rest of the sauce ingredients and cover and simmer until the vegetables are tender. When tender, blend or whiz to a smooth soup like constancy.
3 Now add in all of the stew ingredients and bring back to the boil. Cover and simmer for 15-20 minutes until all of the vegetables are tender.
4 Chop the sausages into bite size pieces. Add to the stew, heat through and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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