Category Archives: Snacks

Vegetable samosas

Samosas and bhajis at our World Cookery Demo, June 2019


  • Frozen mixed veg
  • 1 onion (chopped)
  • 2 cloves of garlic (grated)
  • fresh ginger grated 1oz
  • veg oil/ olive oil for cooking
  • 2tsp cumin (ground)
  • 1tsp (cumin whole)
  • 1tsp turmeric powder
  • 1/2 tsp chilli powder (can add more depending on how hot wanted)
  • 2fresh chilliest (optional)
  • handful of sultanas
  • handful of freshly chopped coriander
  • 1tsp of salt.


Put oil in a pan in medium heat until oil is hot add whole cumin and chopped onion, cook until onions soft add rest of the ingredients except the sultanas, stairwell, and leave it in low heat until it is cooked. Sultanas canbe added 15min after.
Filo pastry (can get ready made from supermarket), veg oil for pastry, veg oil for frying (optional), as an cook in the oven gas mark 4 or 180c (15-20min)

Fold a samosa using filo
Need to make sure to brush a little oil on to the pastry.
Cut the pastry into 3-5cm strips and then place a spoonful of filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle to begin enclosing the filling. Continue folding triangles and then tuck the final edge inside the samosa to seal, trimming any excess pastry if necessary. Samosas can be cooked in the oven or deep fry.

Pesto Pastries


  1. Cut a block of Jus Rol puff pastry into 8 squares and roll out.
  2. Spread pesto, chopped sun dried tomatoes, chopped olives and grated cheese on top.
  3. Turn pastry to a diamond shape and bring the 2  corners into the middle, sealing well.
  4. Cook on 180′ for 20 mins or so.

Recipe: Hilary from 3 Valley Vegans

Cheesy Rolls


  1. Cut a block of Jus Rol (green packet) pastry in half then roll each piece into an oblong.
  2. Spread  pesto* all over, add grated cheese, a few sun dried tomatoes and chopped black olives.
  3. Roll up tightly from the long end, then cut into 3″ lengths, sealing well .
  4. Brush with plant milk and cook on 180′ for 20 mins or so.

* Vegan pesto can be found in most supermarkets and health food shops.

Recipe: Hilary from 3 Valley Vegans



Easy pizza dough …

  • 375 g plain flour
  • 1 tsp salt
  • 1 dsp caster sugar
  • 7 g (1 small packet or 3 tsp)dried yeast
  • 2 tbs olive oil
  • 225 ml warm water


  1. Mix all dry ingredient, then add liquids.
  2. Bring together and knead briefly in the bowl.
  3. Leave for an hour or more to rise.
  4. Knead a little, then roll into 2 large pizzas or 12 small ones.
  5. Top with tomato puree / pasta sauce, then toppings of choice – mushrooms, courgettes, peppers,spinach etc
  6. Sprinkle on some chopped olives and grated vegan cheese.
  7. Cook on 200′ for 15 – 20 mins, depending on your oven.

Recipe: Hilary from 3 Valley Vegans

Veggie Lunch Meat


  •  1 cup white beans
  •  2 cups water
  •  1/4 cup oil
  •  2 tsp salt
  •  2 tsp paprika
  •  2 tsp onion powder
  •  1 tsp garlic
  •  1/4 tsp tumeric
  •  1 tsp ground fennel
  •  1 tsp sage
  •  1 tsp pepper
  •  1 tsp soy sauce
  •  2 3/4 cup vital wheat gluten


Get water steaming in your steamer.
  1. Place all ingredients except the gluten flour in a blender and process until smooth.
  2. Pour into a bowl. Add gluten flour and work into a dough.
  3. Shape dough into a log and wrap in heavy duty foil. Try to make the roll as thick as possible. Steam for 1 hour.
  4. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
  5. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge

Recipe by Vegan Dad