Tag Archives: veg pot

Dee’s Vegan Thai Quinoa Pot Filo Bake with an Asian Side Salad.

20 Apr

This recipe is inspired by my love of filo pastry. It’s so versatile, you can use it in savoury or sweet recipes and the crispy crunch is delicious. After a wander through the readymade pastry section in the supermarket, I decided to make a savoury baklava style dish. Enjoy, Eoin.

6 portions / 15 prep time / 20-25 cooking time

You will need:
1 Dee’s Thai Veg Pot
50-75mls melted vegan butter
1 packet of filo pastry

For the salad:
4 baby Pak Choi, chopped
1 carrot (spiralized)
2-3 radishes, sliced
15g fresh coriander

For the dressing:
15g miso paste
1 tbsp rice ginger
10mls sweet chilli sauce
½ clove garlic, chopped
½ inch ginger, chopped
1-2 tsp sesame seeds
15mls toasted sesame oil

Preheat oven 180c.

Brush an ovenproof dish with butter and place a layer of the filo pastry to cover the bottom. You might need more than one sheet to do this, but just brush it with the butter again.

Place a thin layer of the Dee’s Veg Pot into the dish, followed by a sheet of the filo, brush with the butter and repeat until the entire veg pot has been used. You should have 3-4 layers.

Brush the top layer with butter and place in the oven and cook for 20-25 minutes until golden brown, but give it a check half way just in case.

Meanwhile, start on the salad. Spriralize the carrot and place in a bowl with the radishes, coriander and the chopped baby pak choi and mix well.

In a small bowl, whisk the miso and sweet chilli sauce together. Add the rice vinegar, ginger and garlic. Slowly add the oil while whisking. Add the sesame seeds and mix well. Keep aside until needed.

When filo is ready take out of oven allow and to cool. Cut into portions and enjoy with of the some salad and some extra dressing on the side.



Dee’s Vegan Thai Quinoa Veg Pots in Puff Pastry with Chilli Sauce

5 Dec

I wanted a quick, tasty recipe that was easy to whip up with just a few ingredients, especially for this time of year as we can all be so busy.

You will need:
Your favourite Dee’s Veg Pot. (I used the Thai Quinoa Veg Pot)
1-2 sheets of readymade puff pastry
100ml Sweet Chilli Sauce

Depending on the time you have, you can do it the quick way or the longer way.

Quick method
Place your pastry sheet on your work surface.
Divide into 4 and place some filling on each, then roll up as if you were making a sausage roll.
Make a few small cuts on the top of the pastry and bake in the oven at 200c for about 10-12 minutes or until golden brown.

Longer method
Place the pastry on your work surface.
Using a large cookie or scone cutter cut out circles.
Place in a cup cake tray and using a fork make some indentations on the pastry so it does not rise too much.
Put some filling in the centre and bake for 10-15 minutes.
Serve with sweet chilli sauce or even glaze with the sweet chilli sauce and bake for 2-3 more minutes.
Enjoy , Eoin.

Top Tips:
Use whichever method works best for your timeframe.
Think about adding a combination of different fillings from the Dee’s “veg pot” range.
Make sure you read the ingredients listed on the puff pastry to make sure it;s 100% vegan. Tesco is normally where I get mine.




Cumin spiced sautéed brown rice and green veggies with Dee’s Moroccan Veg Pot

30 Apr

It’s been so long since I’ve had sautéed brown rice and to make it even healthier I added a bunch of veggies, which made it light and delicious and really brought out the nutty texture of the rice.

You will need
1 Dee’s Moroccan Veg Pot
200g cooked brown rice
2 tbsp coconut oil
150-200g of veggies, evenly chopped (such as; spring onion, mushroom, green pepper, kale, broccoli and courgette)

1 tsp of the following –
Onion seeds, cumin seeds, garam masala
½ tsp of smoked paprika
1 clove of garlic, finely chopped

Heat up a wok with some of the coconut oil, add the veggies in two batches and brown.
When both batches are browned, return them to the wok, add in the chopped garlic and cook for 1 minute, then leave the veggies to the side.
Add some more of the coconut oil to the wok, add in the onion and cumin seeds and cook for 1 minute over a medium heat, being careful not to let them burn.
Next, add in the cooked rice and allow to heat up for about 3-5 minutes, then throw the cooked veggies back in along with the rest of the spices and cook for 1 more minute.
Leave the wok to cool for a moment and in the meantime heat up the Dee’s Moroccan Veg Pot according to the packet instructions, then serve with the rice and enjoy.
Should comfortably feed two people.


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Dee’s Quinoa Pot with Homemade pitta chips

23 Sep

Inspiration: If you’re back to college like me and also have to work. You probably don’t

have a lot of time to cook a healthy well balanced meal if you are always on the go.

This is just what you need. quick, easy and affordable.
1 Dee’s Quinoa veg pot.
2-3 tablespoons of Olive oil
1 teaspoon dry herbs
1/2 teaspoon of Chilli flakes
1-1 1/2 teaspoon of Garlic powder
Salt to taste
2-3 pitta bread/flat bread

Pre-heat oven to 180c
lay bread out flat and brush/drizzle bread with oil. Mix the rest of the seasonings together(herbs,garlic,chilli and salt) and sprinkle over the bread(use as much or as little as you like)
cut bread in triangles, place on a baking tray and place the oven for 3-5 mins or until light brown or toasted.
heat up Dee’s Quinoa pot according to instructions.
when Quinoa Pot and bread is done, dip the pita chip in the veg pot and enjoy,

You can always make extra bread and use it for the next Dee’s veg pot.
If you don’t have time to bake the chips you can pop the bread in a toaster, and then cut it in to triangles.

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