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Recipe (GF, Vegan) | Vegan Mushroom and Chestnut Sausage Rolls

Whilst I typically have a slice of my nut roast as part of my Christmas dinner, these sausage rolls are the perfect festive alternative!

You can also make these to take along to Christmas parties, buffets and other family occasions during the festive season.

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Ingredients:

200g of mushrooms

180g of chestnuts – pre-cooked and peeled (I bought these ones)

50g of breadcrumbs (BFree make a gluten free vegan bread)

10ml of stock

ASDA Free From pastry (or any puff pastry you like! This is already rolled and so very easy to use!)

3 bay leaves

2 cloves

1 teaspoon of ground nutmeg

2 teaspoons of yeast extract

Dried herbs of choice (I find sage, thyme and oregano work well)

Salt and pepper to taste

Vegan milk of choice for the milk wash

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Method:

  1. Roughly chop the mushrooms and fry with the herbs, salt and pepper and nutmeg.
  2. Heat the stock in a pan with the bay leaves, cloves and yeast extract.
  3. Pulse three slices of bread in a food processor and set aside.
  4. Add the mushrooms,chestnuts and stock to a food processor and blitz until smooth. Add more herbs and yeast extract to taste if needed.
  5. In a mixing bowl add the pate mixture to the breadcrumbs, combining as evenly as possible.
  6. Lay out the pastry and place a line of the mixture about an inch wide and half an inch tall into the centre of the pastry.
  7. Brush some of the vegan milk onto one side of the pastry and fold over. Crimp with a fork.
  8. Lay a sheet of baking paper onto a tray and preheat the oven to gas mark 6.
  9. Cut the roll into even pieces – you should get about 8-10 sausage rolls. You may need to wipe your knife in between each cut as the mixture can be sticky.
  10. Lay out each slice and cut a line into the top of each to let the steam out and encourage the pastry to puff. Brush some vegan milk over the top of each.
  11. Bake in the oven for 20-25 minutes.

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Christmas Recipe (GF, V) | Banoffee Pavlova with Salted Caramel Pecan Praline

By Lucy.

Like the banoffee pie the recipe is based on, this pavlova is very sweet and decadent, making it perfect for Christmas where indulgence is pretty much mandatory!

 

The meringue recipe is Nigella Lawson’s Prodigious Pavlova from her Nigella Christmas book, and it more than lives up to the name. The banoffee topping I have to credit to my auntie, who makes an amazing array of desserts every Christmas, and the praline I added myself to give the dessert some texture and a bit of crunch.

It’s so easy to assemble, and you can experiment with the toppings to add your own twist. It looks fabulous and makes a great centrepiece, great for sharing with family and friends, although you might be tempted to keep it all for yourself.

Once the meringue is cooked it can be stored in an airtight container for up to 2 days, and can be frozen for a month.

 

Ingredients

 

For the meringue

8 egg whites

500g caster sugar

4 tsp cornflour

2 tsp white wine vinegar

½ tsp vanilla extract

 

For the topping

650ml double cream

1 tin of Carnation Caramel sauce

2 ripe bananas

 

For the praline

1 handful of pecan nuts

100g caster sugar

Sprinkle of coarse sea salt

 

Method

 

  1. Pre-heat the oven to 180C/gas mark 4 and line a baking sheet with baking parchment.
  2. Separate the eggs, and whisk the eggs whites until they form satiny peaks. Whisk in the caster sugar a little at a time until the meringue is glossy and stiff.
  3. Add the vinegar, cornflour and vanilla extract to the mixture and gently fold them in. Transfer the meringue to the baking parchment one dollop at a time, and form it into the shape of a nest. Remember you’ll need to fit the finished pavlova onto a serving plate, so don’t make it too big!
  4. Put the meringue in the oven, and immediately turn the heat down to 120C/gas mark 1/2. Allow it to cook for an hour, then turn off the oven and leave it in the oven to completely cool. Try not to open the oven door, or the meringue could crack.
  5. While your meringue is cooking you can get started on your praline for the top. Use a little butter to grease a baking tray, and add the 100g caster sugar to a saucepan – be careful not to get any sugar on the sides of the pan or that could stop the sugar caramelising properly. Put the saucepan on a low to medium heat and leave the sugar to melt. Keep an eye on it, as you don’t want it to burn. Resist the temptation to stir the sugar or you could cause it to crystalise.
  6. Once the sugar has melted to a warm amber colour, throw in your handful of pecans. Swirl them in the sugar, when they’re nicely coated pour the mixture quickly onto the tray. Lift the tray and turn it to get the pecans to spread evenly. While it’s still hot, sprinkle a little sea salt over the top.
  7. Once the pecans have cooled, remove them from the tray and cut them into chunks.
  8. Once you’re ready to assemble your pavlova, carefully peel away the baking parchment and transfer it onto a large plate. The meringue should be soft and marshmallowy inside so you will need to be careful with it. A few crack add to the charm though, so don’t be discouraged if it crumbles a little.
  9. Whip up your double cream until it’s soft and thick, and fill the centre of the meringue. Next, drizzle over the caramel sauce, and arrange the sliced bananas so they cover the top. Finally, crumble over the salted caramel praline and serve!

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

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Recipe (GF, V) | Cheese and Herb Twists (ft. ASDA Free From Pastry)

It was an exciting moment when I first found this ready rolled Free From pastry in ASDA – my mind started to whirr with all of the Christmas party food I could create! Here’s one such recipes that is fast, low fuss and delicious!

*Disclaimer* This recipe is not sponsored or endorsed in any way by ASDA. Feel free to make your own free from pastry if you would prefer. See Lucy’s recipe for easy gluten free pastry here.

 

Ingredients:

ASDA Free From pastry

20g of grated cheddar

10g of melted butter

Dried herbs of choice (I think thyme and oregano and small sprinkle of paprika works best)

DSC04083

 

Method:

  1. Pre-heat the oven to gas mark 6.
  2. Unfold the pastry and cut into evenly sized rectangular strips. Keeps any spare bits that you can’t make rectangular for later.
  3. Melt the butter and add the herbs. Lay out half of the strips onto a tray topped with grease proof paper.
  4. Brush the melted butter and herb mix onto the first half of the strips. Top with the grated cheese (top tip – use the small side of the grater!) being careful to keep it on the pastry (bits that fall on the paper tend to burn and stick!)
  5. Top each strip with another strip and press down so that they stick. Twist into the desired shape. Top with any left over cheese.
  6. Bake for 12-15 minutes.
  7. Best eaten warm but perfect cold with a dip!

 

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Recipe (GF, V) | Spiderweb Cakes

It’s Halloween! These are a really easy and fast Halloween treat that take minimal effort but are perfect for any party! Get the kids involved or just make them yourself!

I’ve opted for chocolate cupcake and chocolate ganaches but this will work just as well with different flavoured bases and icing instead of ganache.

 

Ingredients:

For the cupcakes (makes 6-8)

50g of gluten free self-raising flour

50g of caster sugar

50g of softened butter

10g of cocoa powder

1 egg

 

For the milk chocolate ganache

50g of milk chocolate

3-5 tbsps of double cream

 

For the white chocolate ganache

30g of white chocolate (I used Green and Blacks but other gluten free brands are available)

3 tbsps of double cream

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Method:

  1. Pre-heat the oven to gas mark 4. Line a cupcake tin with cupcake cases.
  2. Cream the sugar and butter.
  3. Add the egg and continue to whisk.
  4. Slowly sieve in the flour and cocoa powder until the mixture is firm but will drip from the spoon.
  5. Place two desert spoons into each case, being careful to make sure they are all the same size (or they will cook unevenly) and place into the oven.
  6. Cook for 10-15 minutes or until a toothpick comes out clean from the centre of the cupcake. Leave to cool for 15 minutes.
  7. Place the milk chocolate and cream into the microwave and warm for 10 seconds and stir into a ganache. Alternatively use the bain marie method.
  8. Place one desert spoon of ganache onto each cupcake and spread with the back of the spoon until the top is coated in an even layer.
  9. Place the cakes onto a plate and put into the fridge for 1 hour.
  10. Once they have cooled in the fridge melt the white chocolate and cream in the microwave and stir into a ganache. Place into a piping bag (or freezer bag with the end snipped off).
  11. Pip concentric circles (a spiral) onto the top of each cupcake and use a toothpick to drag in different directions to make the web.
  12. Place back into the fridge for a minimum of an hour before serving.

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Recipe (GF, NF, Vegan) | Vegan, Nut Free and Allium Free Pesto

This pesto is so easy to make and you don’t need a fancy blender! My £15 ASDA blender handled this perfectly! Make sure to use fresh basil and plenty of olive oil to make this creamy.

This recipe is nut free – I prefer the texture of sunflower seeds to cashews and pine nuts are very expensive!

For recipe ideas for this pesto see here.

 

Ingredients:

15g of basil

Olive oil, as needed

A small squeeze of lemon, or the zest if preferred

20g of sunflower seeds

Salt and pepper to taste

 

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Recipe (GF, V) |Halloumi and Red Pepper Stuffed Mushrooms

This recipe is very simple and makes perfect buffet food or part of a meal. If you don’t like halloumi you could use feta, goat’s cheese or even a blue cheese like stilton or gorgonzola.

Ingredients:

4 portobello mushrooms

1/2 red pepper, cubed

50g of halloumi, cubed

10g of grated cheddar

Dried basil

Dried oregano

Dried sage

 

Method:

  1. Bake the mushrooms for 20 minutes on gas mark 7.
  2. Fry the halloumi, the peppers and herbs.
  3. Once the mushrooms are baked mix the cheddar in with the halloumi and peppers. This is crucial for helping the mix stick together. Omit the cheddar is you have replaced the halloumi with a softer cheese.
  4. Add the mixture to the mushrooms and bake for another 15 minutes.
  5. Serve as an appetiser or with a side.

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Recipe (GF, Vegan) | Jacket Potato with Ratatouille

Another winter warmer for your recipe arsenal! This recipe is naturally gluten free and vegan.

DSC03912

 

Ingredients:

1 large baking potato

1/2 a courgette

1/4 yellow pepper

4 mushrooms

1 carton of passata

Dried sage to taste

Dried thyme to taste

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Method:

  1. Bake the potato for 1 hour – 1 1/2 hours on gas mark 7, turning halfway.
  2. Chop and shallow fry the vegetables. Add the herbs and the passata
  3. Slice the potato in half and top with the sauce

DSC03913

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Recipe (GF, V) | Pear Crumble

By Lucy.

It’s that time of year again when the leaves are turning, the days are getting shorter, and all I want to do is snuggle up on the sofa with a blanket and a book. What better way to enjoy the autumnal weather than with a bowl of crumble – warm, comforting and delicious!

This is one of the first recipes I learned to cook after my diagnosis, it’s really easy and the total prep time only takes about 15 minutes. You can substitute the pears for different fruits – I particularly like doing this recipe with plums.

The crumble topping does include gluten free oats, some coeliacs can’t tolerate oats, if you’re one of them feel free to leave them out – it tastes just as good without!

pearss

Ingredients

 

For the filling

600g pears

4 tbsp caster sugar

Knob of butter

 

For the crumble

160g plain GF four

80g butter

50g ground almonds

50g GF oats (optional)

70g caster sugar

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Method

  1. Peel the pears and remove the cores. Cut them into equal pieces, and place them with the butter and sugar in a saucepan on a low heat until they begin to slightly soften. This should take between 5-10 minutes.
  2. While the pears are cooking, find yourself a decent sized mixing bowl and rub the butter and flour together until the mixture resembles bread crumbs. This is easier with a block of butter, as the texture is firmed. Then stir in the almonds, caster sugar and oats.
  3. Carefully place the pears at the bottom of a medium sized oven proof dish, and sprinkle the crumble mixture over the top.
  4. Bake in a preheated oven at 190°C for 30-35 minutes, until the top is golden brown and the sides are bubbling. If the top starts to catch, cover it with some kitchen foil.
  5. Serve with cream or custard!

pears

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 29 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

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Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

Recipe (GF, V) | Cheddar and Yeast Extract Biscuits

These are the perfect mix of creamy cheese and salty yeast extract (which is packed with vitamins!). These are perfectly chewy – halfway between a scone and a crunchy biscuit.

 

Ingredients:

150g of gluten free plain flour

40g of grated cheddar

70g of softened unsalted butter

1 teaspoon of yeast extract

2 tablespoons of warm water

 

Method:

  1. Pre-heat the oven to Gas Mark 4.
  2. Use an electric whisk to combine the softened butter, yeast extract and cheddar.
  3. Slowly add in the flour and combine with the warm water to make a dough.
  4. Line a baking tray with grease proof paper.
  5. Create even sized balls, place onto the tray and flatten.
  6. Bake for 25 minutes or until firm to the touch. Allow to cool thoroughly and then enjoy!

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

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