10 Most Popular Veggie Recipes 2016

Ahhh that break was lovely!

I hope you all had a fabulous Christmas, be that surrounded by family and friends or just some time to relax.

I've had a hectic time and after weeks of planning Christmas Day and Boxing Day, they were over in a flash.

At this time of the year I like to look back on which of this year's recipes have been popular. Of course there are older recipes that continue to pull in a lot more visitors, but I like to look at my more current recipes. As well as an interesting exercise it lets me see what kind of recipes people are enjoying this. Do leave me a comment if you've particularly enjoyed some of my recipes this year. I know some of you just pop by and don't like to leave a comment, but don't be shy, you can use the anonymous option in the comment box if you don't want to use your name.

So here we go, the most popular recipes of 2016 on Tinned Tomatoes.


Meat Free Mondays - 7 Recipes for the Week Ahead (19 December 2016)

Ahhhhhhhhhh! Only a few days until Christmas and I have so, so much to do. I've just about finished my Christmas shopping. I have a few bits and pieces still to get and some stockings to fill, but then there's the gargantuan task of wrapping presents and I have still to get the house in order and think about food shopping. May I have an extra couple of days this week please?

So this week has to be simple on the food front and this week's recipes are just perfect for that, with a couple of Christmas day recipes included too.


Meat Free Mondays - 7 Recipes for the Week Ahead (12 December 2016)

Happy Monday everyone! 

How are you? 

Are you in the mood for Christmas and are you busy Christmas shopping? I wonder if you've thought about what you are making for Christmas dinner this year?

I haven't made up my mind yet although I was thinking about my Cheesey Vegetable Pie (veggie and vegan recipes) just for a bit of comfort food. I'd serve it with roast potatoes and extra vegetables. I usually make some sort of tart which I serve with the above and gravy, but I'm not sure this year. Do leave a comment with your ideas.

The weather is definitely cold this week and it reflects in this week's recipes. Have a look through and click on the links for the full recipes. I do hope you leave inspired!


Homemade Cheeseboard Chutney

When Davidstow, the cheddar people, challenged me to create something that would compliment their mature cheddar on a cheeseboard, I knew just what to make. I have a recipe for red onion and apple chutney that's a family favourite and I'd been thinking of tinkering with it.

It's a really simple recipe, but so, so tasty. It always gets lots of lovely comments. I decided to add red pepper to the chutney this time and tweak the spicing.  It worked really well.

Chutney is an easy preserve to make, just whack it all in a pan and cook it down. A lot of the vinegar liquid is cooked off and you are left with a spicy chutney that teams beautifully with cheese.


Meat Free Mondays - 7 Recipes for the Week Ahead (5 December 2016)

Happy Monday! How are you? I'm tired after a busy day at work, but I'm sitting down now and gazing through some gorgeous recipes this week.

So what have I been doing since last week? Well apart from the usual work and housework, I've been Christmas shopping and last night we put our Christmas tree up and decorated it while listening to Christmas crooners. The boys have been out for walks with the dogs, but my knee isn't quite right yet, so I've been missing out on all the fresh air and beautiful views.

So back to today and another 7 stunning veggie and vegan dishes to tempt you for the week ahead as well as a few bonus recipes. I hope you leave inspired!


20 Minute Thai Green Tofu Bowl

I don't cook with tofu often enough. It's all the pressing and marinating. It takes too long and when I come home from work at night I just don't have time for all that business. However there's a new tofu brand on the block who've done all the work for me.


Tofoo is made to a traditional Japanese recipe in small batches by hand in Yorkshire. It's organic, non-GM, gluten, wheat, yeast and dairy free and it's certified by the Soil Association.

It comes in naked, smoked, oriental spiced and Indian spiced. I used the Indian spiced for my tofu or should I say tofoo bowl.

I know, I know I used Indian spiced for a Thai dish. It all just developed that way from the flavours I wanted to include. Lets call it a world tofu bowl and not think about it too closely!

It was just so easy to toss it in the pan and cook it at the same time as the mushrooms and you know how much I like easy.


Meat Free Mondays - 7 Recipes for the Week Ahead (28 November 2016)

Happy Monday everyone!

I'm sure you are wondering where I was last week? Well don't hate me but I was in Provence visiting olive groves and watching olive oil being made with French co-operative Olivence. I know, lucky me.

Provence was beautiful and our hosts were fun to spend time with. I'm now completely won over by French olives. What a difference when olives are cared for and left to ripen naturally on the tree. I'll tell you about that another day.......

So I forgot I wasn't going to get back until really, really late Monday night, so MMM had to have a wee break.

Thanks for coming back, I think you'll be impressed by the recipes this week and hopefully you'll leave inspired. Do click on the links for the recipes and say hi to the bloggers who are kind enough to take part each week.


Vegan Gingerbread Cupcakes with Pineapple Frosting

Stir up Sunday has passed but it's not to late to do some festive baking. I wanted to make something Graham could enjoy this year, so it had to be egg and dairy free. I decided on gingerbread as that says Christmas to me with all the warming spices and deep flavours. I could have made a gingerbread loaf, but cupcakes just seemed so much more appealing.

They had to have frosting and as I'd just taken delivery of a box of Emily Fruit Crisps, I was eyeing up the pineapple and thinking they would go well with gingerbread.

The crisps aren't traditional crisps but pieces of fruit dried in a vacuum. There are no added preservatives, additives or sugar, just fruit. Just in case you thought I was adding oil laden crisps to my cupcakes.

I was glad there were a few bags of pineapple, as once I had started nibbling ..............

This was my trial recipe but they came out well. I sat with some paper and wrote down a few vegan and standard cupcake recipes, had a look at my gingerbread recipe and worked out a recipe that I thought would work. I was fully prepared to have to tweak it a few times, but they were pretty good first try. A fact reinforced when the boys came home and started eating them with big smiles on their faces.


Creamy Rice Pudding with Toffee Bananas

Winter is all about comfort food. I know November is supposed to be autumn but it really feels like winter and all I want is filling shepherds pie, homemade soups, stews, bakes and puddings. It's funny how our body wants food like this when it starts to get chilly outside. It's warm indoors, but it doesn't stop those cravings.

One of my favourite puddings (apart from anything with custard) is rice pudding. My mum always made rice pudding when I was growing up and there's nothing like homemade rice pudding. 

It has to be made in a pot or in the microwave and not baked. Skin on a rice pudding is a big no-no. Rice pudding should always be rich and creamy and never have a skin.

I usually make it quite simply with a bit of sugar and lots of freshly ground nutmeg, but today I'm bringing you something altogether more luxurious. I made the rice the same way as usual, but added some ginger instead of nutmeg and topped the rice with soft slices of banana in a hot toffee sauce. Just glorious.

I made this dish with whole milk for Cooper as he really needs the calories (he is growing so quickly and runs everywhere), but I use coconut or nut milk for Graham's. It's rather fab too, just not as rich.


Meat Free Mondays - 7 Recipes for the Week Ahead (14 November 2016)

Happy Monday everyone! I'm so happy to be back. My knee is slowly improving and I'm back in the kitchen again.

I'm mainly making soups at the moment, which I'm craving and you'll see that reflected below, as we're having lots of midweek soup suggestions. Saying that, Cooper has requested Chilli Wraps for dinner tomorrow night and his wish is my command. That boy loves chilli on a wrap with sour cream and grated cheddar. I've yet to convince him that they're great filled with lots of salad leaves, but I'm sure that day will come.

In the meantime, I'm sharing with you lots of inspiration for the week ahead, starting with our featured photo from Kate over at The Veg Space.


Spiced Carrot, Lentil & Kale Soup

Time for a spot of soup!

You may be wondering where I've been? It's unusual for me to be away for my blog for more than a few days. 

I twisted my knee and it's been rather painful, so I've had to rest it a lot. There's not been much time spent online or in the kitchen. Graham, bless him has done his best, but now my knee is a bit better it's time for me to get back to the cooker and cook us something a bit more nutritious.

It's definitely cooler here in Scotland. Winter is making itself known and the temperatures are dropping and I'm craving soup.


Meat Free Mondays - 7 Recipes for the Week Ahead (31 October 2016)

Happy Halloween!

It may be Halloween and time for all sorts of spooky fun and I hope you have some planned, but we still need to plan our meals for the week ahead and with that in mind I bring you this week's Meat Free Mondays.

This recipes this week are all perfect for cold autumnal days. They are comforting, filling, easy to make and oh so tasty. Lets start with a recipe for using that pumpkin once you've carved it.


Eat Your Greens One-Pot Pasta

Eat Your Greens One-Pot Pasta

Less dishes to wash? Heck yes!

You know me. I like easy dishes mid-week. I especially like dishes that involve less work and less washing up. Add in extra veg and it's a winner.

This pasta dish is all about the greens. Edamame beans, peas and spinach.

I used frozen vegetables in this dish for quickness and let's face it the vegetables are picked and frozen so quickly, they're going to be much fresher than you are going to be able to buy unless you get your vegetables straight from the farm. Too many of the vegetables arriving on supermarket shelves spend large amounts of time travelling and in storage.


Layered Veggie Burger Pies

A simple layered puff pastry pie filled with well cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs. A real family pleaser.

I've made these layered veggie burger pies before and they were so good I couldn't resist making them again and sharing them with you this time. Believe me you are going to thank me for it.

As with all my recipes these are super simple to make a real family pleaser. They will suit the vegetarians and vegans in your family.

Is puff pastry suitable for vegans?

Quite a few brands of shop-bought puff pastry are suitable for vegans. Avoid the ones that say all butter and check the ingredient list on the back. Jus Roll pastry is suitable for vegetarians and vegans.

How thick should you roll puff pastry?

You generally should roll puff pastry to about 6 mm (1/4 inch thick), but most of the time I buy ready rolled puff pastry as it's much quicker to use and no rolling.

Ready Rolled Puff Pastry

I used ready-rolled puff pastry for these golden parcels. Take ready rolled pastry out of the fridge 15-20 minutes before you need to use it for best results.

Pie Fillings

These puff pastry pies are filled with a layer of wholegrain mustard, well-cooked veggie burgers and a layer of cream cheese mixed with finely chopped chives and seasoned with black pepper.

You can go dairy or dairy free with the cream cheese. I think the best dairy cream cheese is Phiadelphia and the best vegan cream cheese is from Violife.

Check out some of my favourite puff pastry pies in my post 25 Awesome Puff Pastry Recipes for Vegans and my Butternut, Red Pepper and Potato Puff Pastry Plait, which is perfect for Sunday dinner.

A simple layered puff pastry pie filled with well cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs. A real family pleaser.

I topped these pies with little leaves, which is my go-to pastry topper. Yes I'm a creature of habit, although I do seem to remember once adding little pastry people to the top of my cheesey vegetable pie and they were rather cute. I can only think I must have used a cutter. 

I prefer serving the pies just warm or cold. The cream cheese filling works better this way. Serve them with potato salad and apple and red onion chutney or with potato wedges, carrots, mangetout and fine beans. Any vegetables you fancy. Or you could serve them with roast potatoes, vegetables and gravy the way I serve my Mushroom, Lentil and Nut Wellington.

Shop bought veggie burgers or homemade veggie burgers?

I used bought veggie burgers for this recipe, but you can make your own burgers. Bought ones seem to work well in these pastry as the flavours and textures don't overwhelm the other layers in these fabulous pies and they are quick time wise.

When you make these pies, use your veggie favourite burgers.

Then bite through golden crispy pastry into a layer of herby cream cheese, into a well cooked burger and hit the mustard before you get to that last layer or pastry. Mmmmmm!  Oh they are good. 

Yield: 4

Layered Veggie Burger Pies

A simple layered puff pastry pie filled with well-cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs.
prep time: 10 MINScook time: 30 MINStotal time: 40 mins


  • 1 tbsp rapeseed oil
  • 4 veggie burgers
  • 500g ready rolled puff pastry
  • 6 tbsp wholegrain mustard
  • 120g cream cheese (dairy or vegan)
  • a handful of fresh chives, finely chopped
  • a grinding of black pepper
  •      2 tbsp milk (dairy or nut), for brushing the pastry


  1. Preheat the oven to
    220 c/200 c fan/425 f/gas mark 7.
  2. Gently fry the burgers in the oil for a few minutes on each side until well cooked.
  3. Mix the cream cheese with the herbs and season with black pepper.
  4. Cut eight circles of puff pastry. Use a saucer or small bowl. It needs to be a bit bigger than the burgers, a bit more than 1 cm all round so the filling will fit in.
  5. Put the pastry circles on a baking sheet and spread four of the circles with mustard (leaving a border) and rest with a thick layer of soft cheese (leaving a border again).
  6. Top the mustard with a burger then dampen around the edge of the pastry with a little water to help it bind. Add a pastry lid, cheese side down and seal the pastry using the prongs of a fork. Cut a couple of slits in the top to let out steam.
  7. Cut shapes from the leftover pastry to decorate the top of the pies and stick on with a little water (optional).
  8. Brush each pie with a little milk and bake for 15-20 minutes until the pastry is golden.
  9.      Serve and enjoy!
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Love puff pastry? Try my Easy Mediterranean Tarts

A simple colourful and delicious puff pastry tart. It's a doddle to make and will delight your family. It's easy on the bank balance too.


Meat Free Mondays - 7 Recipes for the Week Ahead (17 October 2016)

Happy Monday everyone! How have you been?

It's been two weeks. You may have noticed. You see I was on holiday last week. Up near Lochgilphead in Argyll & Bute. The west coast of Scotland is truly a beautiful place and we saw lots of it. Luckily the weather was glorious for October. We climbed hills, walked around lochs, along beaches and through woods. We visited castles. museums, went on a boat trip to see seals and even did a spot of Bronze Age pottery.

I came home happy but rather tired.

Now I'm trying to get back into a routine. Believe me, it's not easy. However it has to be done and a good place to start is with meal planning and so with that I give you this week's seven featured recipes and a few bonus recipes too. Enjoy!


10 Veggie Red Onion Topping Hacks & Recipe Ideas

I've been playing about with Baxter's Deli Toppers a lot lately. 

There are four flavours in the range, Red Slaw, Spicy Slaw, Red Onions and Jalapenos. They're all in vinegar with spices and are a really convenient way to perk up dishes with a bit of zing. I've been adding them to sandwiches, wraps, baked potatoes and as a topping for burgers. Today I thought I would share some ideas for the Red Onion Deli Topper and some recipes.


5 Veggie Soups and Salads for Autumn

Autumn brings in heartier flavours full of colour and taste. Don't you just love each new season with all the new fruit and vegetables it brings?  I do. I love eating with the seasons. Seasonal fruit and vegetables are always at their best and at their cheapest too.

I hope you try some of these dishes. They are all excellent Autumnal dishes for these cooler days.


Roast Potato and Double Red Onion Bake

Hands up who can resist potatoes?

Really? You have more willpower than me. I adore potatoes. I love them baked, boiled, mashed, roast or fried. I'm here, I'm ready, pass them to me now!

This potato bake is a side dish, but honestly I could sit down with a fork and just eat this for dinner. Yes I am that greedy.


Meat Free Mondays - 7 Recipes for the Week Ahead (3 October 2016)

Happy Monday my friends. How are you? Have you had a good week?

I have. It's been a tiring week, but fun. We got our new estate car, met up with friends during the week and I had a really fun night at Baking Club. My week was over in a flash, I#m sure it was only a day or two ago I was talking to you about Meat Free Mondays.

So it's that time again. Time to share another seven amazingly delicious vegetarian recipes and a few bonus recipes that will hopefully inspire you for the week ahead.


Mini Margherita Muffin Pizzas with Jalapenos

Pizza! Mmmmmmm!

We love pizza, don't you?

Scientists have recently discovered why. They've come to the conclusion that we have a sixth sense, no not a spooky child who can see ghosts, but a sixth taste sense. One that explains our love for pizza.

Originally they thought we had four taste senses: sweet, salty, sour and bitter. In 2009 they added umami to the list, which is a strong savoury flavour and now they have added starchy as our sixth sense which explains our love of carbs.
Quick but delicious mini pizzas made on an English muffin base with simple margherita toppings and a kick from jalapenos. The jalapenos come from the new Baxters Deli Toppers range and the recipe is vegetarian and vegan. #GetTopping


Shell Pasta with Samphire, Spinach & Sausages

Shell Pasta with Samphire, Spinach & Sausages

Pasta dishes don't have to swim in sauce. Don't get me wrong I love penne completely coated in a freshly made tomato and basil sauce, spaghetti drowning in bolognaise and macaroni rich with cheese sauce, but sometimes it's nice to keep the pasta quite plain and let the other ingredients sing.

In this dish, the pasta shells are coated in a little pesto and tossed with spinach, samphire and well cooked sausages.


Meat Free Mondays - 7 Recipes for the Week Ahead (25 September 2016)

Happy Monday everyone!

How do you start the week? With a smile on your face or dragging your feet? I have to admit it's a mixed bag for me. I'm not sleeping well at the moment and a Sunday night seems to be even worse, so I have to drag myself out of bed on a Monday morning and today was no exception.

Graham too waited until the last minute to get out of bed, but Cooper was up and ready to go early this morning. He never drags his feet. He always bounces out of bed full of energy and ready for the day ahead. He was excited to go into school today too, as he has some new Pokemon cards, which are all the rage at his school right now.

I do hope you bounced into Monday.

Monday also starts a new week and it's time to plan for the week ahead. As usual I have seven amazing veggie recipes for you to try and a few bonus recipes too, so no need to run out of ideas.

I'm pleased so many people are tuning in each week for new ideas. Last week Meat Free Mondays had nearly 6 thousand views. Thanks to everyone who join in each week. To stop by for some ideas, to leave a comment or to contribute a recipe and thanks to Nayna from Simply Food for my featured photo this week.


Creamy Vanilla & Apricot Smoothie

It's coming to the end of apricot season so I wanted to share this creamy smoothie with you. It's super fruity but creamy too. A great breakfast smoothie or afternoon treat.

I don't buy apricots often, to be honest I don't often see them for sale, so when I do I grab them. I like to make jam with them, bake them on the BBQ or just eat them plain if they are ripe.

I'm glad I made this smoothie with them this time, it was a real treat.

A few apricot facts.

Apricots are:

  1. In season in the UK from May to September.
  2. Low calorie, only 50 calories per 100g.
  3. High in Vitamin A and Carotene (both are antioxidants and good for vision).
  4. Good source of Vitamin C (good for the immune system).
  5. Good sources of potassium, iron, calcium and manganese.
  6. Best when stored in the fridge and eaten as soon as possible.

I made my smoothie, as I make all my smoothies, in my Optimum G2.1 power blender.

My Blender

I use this daily. It's easy to use and easy to clean.

Throw everything in and hit a button. That's it.

Create nutritious fruit smoothies and juices in a matter of seconds with a smooth, delicious consistency.

Create deliciously smooth healthy sorbet.

Grind various grains and seeds with ease and simplicity.

Create delicious dairy-free nut milks, soy milks and much more

Create smooth and creamy nutrient rich hot soups.

Create homemade spreads, dips, dressings and marinades in seconds.

To clean, I rinse the jug under the tap to re-use or  I rinse then a few drops of washing up liquid, a splosh of boiling kettle water, blend and it self cleans. 

If you decide to buy one yourself, click on my link and when it's in your basket, type 'free ambassador delivery' in the comments box and Froothie will refund you the £9.95 delivery. 

(Use my link and choose any of the blenders on the site & you'll be refunded the delivery charge back onto your card, when you enter the code into the comments box)

print recipe

Creamy Vanilla & Apricot Smoothie
A fresh and creamy vanilla and apricot smoothie that's great for breakfast or an afternoon treat. Flax seeds are added for a nutritional boost.
  • 6 large ripe apricots
  • 200ml milk (or almond milk)
  • 100ml fresh orange juice
  • 100g Greek yoghurt (or plain soy yoghurt)
  • ½ tsp vanilla extract
  • 2 tsp flax seeds (optional)
  • a handful of ice cubes
1. Rinse the apricots, cut them in half and remove the stones.2. Add all the ingredients to a blender and whizz until smooth. If you don't have a power blender skip the flax seeds or grind them to powder before adding. Also don't add the ice cubes if you have a standard blender, it can burn out the motor.3. If the smoothie is too thick, you can add more milk or orange juice. 4. Enjoy!
Total time:
Yield: Serves 4

Here are a few more apricot recipes to try:

Slow Cooker Apricot Spelt Loaf Cake - Baking Queen 74
Apricot, Almond and Ricotta Frangipane Tart - Supergolden Bakes
Apricot Ice Cream with Amaretto - Maison Cupcake
Apricot Mousse - Natural Kitchen Adventures
Peach and Apricot Jam - Fab Food 4 All

Disclosure: I get a small commission if you buy a blender using my link. I wasn't expected to write a positive review and I do love my blender so I am happy to recommend it.

Meat Free Mondays - 7 Recipes for the Week Ahead (19 September 2016)

Happy Monday my friends. How have you been? I've had a busy week. Work, blogging, housework, working in the garden, picking up new glasses and looking for a new car. Now we have the child and the dogs we need something a little bigger. Unfortunately that means a bigger bill too, so we haven't quite decided yet.

It's Monday and the start of another week and you know what that means? Another round of Meat Free Mondays and some great ideas for you to try this week. I am super impressed this week. See what you think.

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