Yummy Scrummy Christmas Foods…

December 17, 2012 at 10:34 pm Leave a comment

I know I teased you a while back with these rather scrummy recipes from Tony Bishop-Weston and Fry’s Vegetarian…. so you just have enough time now to pop over to your local health food store grab the ingredients and enjoy on Crimbo day…..

And for your non veggie guests .. don’t tell them that these are meat free and see if they realise…. :O)

Starter  – Scampish Cocktail

Retro Pub Dish Scampi basket gets a healthy makeover with lots of healthy salad and using Fry’s pops and Swiss Vegusto Garlic dairy free mayo

Serves 4-6  as a starter or 2 as a lunch

Prep time 10 mins


  • 1 Box of Frys  ‘pops’

For the dressing

  • 2 tablespoons dairy free Vegusto .co.uk garlic  mayo
  • 2 teaspoons of capers
  • 1 teaspoon  sweet paprika
  • 4 sundried tomatoes  sliced

Serve with

  • 4 handfuls mixed salad leaves
  • Salad to decorate –  watercress, cucumber, lettuce, radish,  cherry tomatoes, peach, red and green pepper  slices
  • 1 lime quartered


  1. Preheat oven to 180ºC
  2. Place pops on oven tray , finely spray or lightly paint with oil and bake for 10 mins
  3. Blend  dressing ingredients together
  4. Arrange salad in glass bowl , pour on dressing
  5. Add pops on when cooked
  6. Serve with wedges of lime



Party Food – Port ‘n’ Mince Pies

Leave Santa an alternative to sickly sweet mince pies, bake him these Umami-licious savoury festive party pies. Short crust pastry stuffed with Fry’s beefy, low fat, high protein veggie mince, and sautéed in port wine with mushrooms, omega 3 rich walnuts and red pepper. Great for parties and packed lunches.

Makes a dozen pies (depending on size)

Prep time 10 mins – Bake 15 mins


  • 320g pack ready rolled shortcrust pastry
  • 380 g Box Frys beefy Vegetarian mince (and gravy powder)
  • 80g red pepper, chopped
  • 50g Walnuts, chopped
  • 80g sliced button mushrooms
  • 80g red onion finely chopped
  • 80g carrots finely chopped
  • 125ml port wine
  • Black pepper
  • 12 Foil tartlet cases (approx 8cm diameter)


  1. Preheat oven to 180ºC
  2. Gently simmer mushrooms, onion, walnuts and carrots in the port wine until walnuts have softened on a low heat, in a heavy pan with lid.
  3. Cut 12 rounds of pastry to fit foil tartlet cases and make strips of remaining pastry.
  4. Add mince, gravy powder and chopped red pepper to the vegetable mix and stir thoroughly whilst sautéing for a few more minutes.
  5. Generously fill each pastry case with mince mix and top with a lattice of pastry strips.
  6. Lightly paint pastry tops with oil
  7. Bake for 15 to 20 mins until golden brown

As with traditional mine pies best served warm. Serve with a creamy mustard sauce


veg mince

Soooo yummy :O)



+ Remember for more yummy veggie Christmas ideas have a look at www.veggiechristmas.com!



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