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.

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