BBQ Pulled Jackfruit

The sun is out again and that means another opportunity to dine alfresco. I like to eat outdoors as much as I can, even if it’s a little chilly I’ll wrap up warm and head out to the roof terrace. I’ve been hearing about “pulled jackfruit” for a couple of years now but not being one for meat substitutes I didn’t really take much notice.

Last week we enjoyed one of the hottest days of the year so far (I’m living in hope) and my folks came for lunch. I wanted to make something that wasn’t too fussy so I thought it would be the perfect time to try pulled jackfruit. They LOVED it! There’s a bit of effort involved but seeing my Dad munch down on seconds and thirds made it so worth it!


What you’ll need: (serves 3-5)

  • 5 cans of jackfruit in brine
  • About 3 tablespoons of BBQ sauce (make sure it’s vegan)
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of worcestershire sauce
  • A little oil for frying



  1. Preheat the oven to 180°
  2. The jackfruit comes in a triangular shape. The only part you want are the string, meat-like, pieces. Remove the bottom of the triangle and using a sharp knife carefully cut the top part off. The top part holds the pieces together but it’s a little soft and unpleasant so best to remove. Each part will contain some “eyes” or seeds, carefully remove these. Don’t worry if you think there’s not much “meat” from each piece, there isn’t. Place all of the meat in a colander as you work.
  3. When finished place all of the jackfruit in a clean towel and strain to remove excess moisture. Place meat in an oven dish and spread it out. Mix over the worcestershire sauce and smoked paprika. Place in the oven for about 15mins just to dry out a little.
  4. Heat some oil in a frying pan. Remove the jackfruit from the oven and mix with the BBQ sauce. You don’t want it too wet.
  5. Fry for a couple of minutes and serve in some warm tortilla wraps.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Mushrooms with Garlic, Lemon and Thyme on Toast

If I had only one food to bring with me to a desert island I think it would have to be the mushroom. The umami-packed, meaty shroom comes in many varieties and a lot of them work really well as a meat replacer. All you need is a little salt and some oil and you’ve got yourself the perfect tasty treat. Luckily I did have a few other ingredients in the kitchen when making these shrooms on toast.


What you’ll need: (serves 2-4)

  • 250g chestnut mushrooms, cleaned and sliced
  • 1 clove of garlic
  • 2 tablespoons of vegetable oil
  • About 2 teaspoons of thyme leaves plus extra sprigs for garnish
  • Salt
  • Juice of half a lemon
  • Sour dough or bread of your choice



  1. Grate the garlic into the oil, stir and leave to infuse for a couple of minutes.
  2. If you don’t have a large pan you can cook in batches. Add the garlic oil (with the garlic in it) to a pan and place over a medium heat. Add the mushrooms and thyme to the pan. Toss making sure they are all coated in the oil. When the mushrooms start to release moisture you can increase the heat a little. When they are almost cooked to your liking add a little salt and the lemon juice.
  3. Remove from the pan onto some toasted bread. Sprinkle over some thyme leaves.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Chinese Fried Millet

Millet, my new love. This versatile grain works as a great substitute for rice or cous cous. In Dublin we have a phrase “mill it’, that’s generally used when referring to eating something really quickly because you’re either really hungry or because it just tastes so good. With this recipe you’ll certainly want to “millet”.

You can use pretty much any veggies that you like in this dish so long as you use lots of garlic and lots of ginger. The portobello mushrooms add a meaty texture and bite to the dish too. It’s even tasty cold the next day and there is zero effort involved in this quick stir fried dish.



What you’ll need: (serves 2-4)

  • 4 portobello mushrooms, sliced into 1cms thick pieces
  • 160g of mixed mushrooms (chestnut work fine)
  • 2 Spring onions (scallions)
  • 2 cloves of garlic, minced
  • 1/2 thumb of ginger, minced
  • 2 cups of cooked and cooled millet
  • A mix of veg (I used the following items below)
  • 2 carrots cut diagonally
  • 125g baby corn, cut in half-length ways
  • 150g asparagus, cut into 1 inch long piece with a little extra length on the spears
  • Red chilli to serve
  • 1 tablespoon of sesame oil
  • 1 tablespoon of tamari (or less, use your taste bus intuition)



  1.  Heat a little of the sesame oil to a pan before adding the portobello mushrooms. Cook for about 8 mins turning half way through. Add a splash of tamari then remove and leave to the side.
  2. Add another little bit of oil to the pan and add the remaining mushrooms. Once cooked add a splash of tamari and the rest of the veggies. Cook for a couple of minutes on a high heat, tossing the pan constantly. You want to cook the veggies until the colours are bright but also retaining their crunch. Remove from the pan.
  3. Reduce the heat of the pan to low and add another small bit of oil, then add the garlic and the ginger. Stir well and allow to cook for a couple of minutes, making sure the pan doesn’t get too hot as you don’t want to burn the garlic. Add the scallions and a splash of tamari and toss, coating the scallions with the tamari. Cook for two minutes before adding the millet. Toss the pan mixing the millet with the garlic, ginger and scallions.
  4. When the millet is heated through return the veggies to the pan and mix well. You can add some more tamari at this point if you wish.
  5. Top with some red chilli for garnish and heat.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them ,

Tanya x

Shepards Pie

This has got to be my all time favourite vegan dish. I love it. I love it so much that I always make a massive batch, enough for dinner on that day and plenty left over for the freezer. The secret ingredient to the delicious gravy is Marmite! Now, marmite is not something that I would normally eat but it not only packs a flavour punch to this dish, it also adds colour too. I think that’s important with a dish like this.

I’ve topped my pie with a creamy mustard mash. You can leave out the mustard is you wish, but it’s important that the mash is really creamy so that it crisps up on the top, yum!


What you’ll need for the filling: (serves 8-10)

  • 500g of green lentils
  • 1 large onion finely diced
  • 200g of carrots, finely diced
  • 3 to 4 cloves of garlic, finely diced
  • 1.2 ltr of vegetable stock
  • 400ml of boiling water
  • 400g chestnut mushrooms, finely chopped
  • 3 tablespoons of plain flour
  • 2 tablespoons of thyme leaves
  • 1 teaspoon of finely chopped rosemary
  • 2 tablespoons of Marmite
  • 2 tablespoons of red wine vinegar
  • 3 tablespoons of tamari
  • 3 tablespoons of oil
  • Salt and pepper to season

What you’ll need for the topping:

  • 1.5 kg potatoes, washed and peeled (maris pipers work really well)
  • 3 cloves of garlic, finely diced
  • 1 cup of unsweetened vegan milk
  • 3 tablespoons of vegan butter
  • 2 tablespoons of Dijon mustard (optional)
  • Salt and pepper to season

Method for the filling:

  1. Heat 1 tablespoon of oil in a large pot and add the onion. Stir and cover and cook until the onions are translucent and soft but not brown.
  2. Add the garlic and herbs and continue to cook for another two minutes before adding the carrots. Cook for a further two minutes.
  3. Rinse the lentils under cold running water and add to the pan. Stir well to make sure they are all coated in the onion mix.
  4. Add one litre of vegetable stock and two tablespoons of Marmite.
  5. Cover with a lid and leave to simmer.
  6. Add one tablespoon of oil to a large pan and add the mushrooms. You can add the rest of the oil as needed and you may need to cook the mushrooms in batches if you don’t have a large enough pan. Add a little salt to release the umami flavours from the mushrooms.
  7. Check the lentil mix. At this stage the water should have been mostly absorbed. If needed add the rest of the stock and reduce heat to a minimum.
  8. When the mushrooms are cooked sprinkle over the flour, stirring constantly.
  9. Little by little, add 400ml of boiling water and stir well, making sure that the flour is not getting lumpy. When the last of the water has been added stir in the tamari and vinegar before adding to the lentils. Simmer until the lentils have cooked.

Method for the topping:

  1. Add the potatoes to a large pot of water with the garlic and bring to the boil. Adding the garlic at this point infuses the potatoes with it’s flavour. I always add garlic to boiled potatoes for extra flavour. Once boiling, reduce the heat and simmer until cooked. You should be able to put a knife through the spuds with ease.
  2. Once the potatoes are cooked strain any liquid that may be in the pot and reduce the heat to the lowest temperature. Using a masher proceed to mash the potatoes. The garlic should disappear into the mash at this point. Keeping the pot over a low heat ensures that any remaining moisture will evaporate. Once the potatoes are mashed to your liking add in the butter. Using a wooden spoon stir the mixture well making sure the butter is mixed in and the texture is creamy with no lumps.
  3. Gently stir in the milk until the mash is nice and creamy.
  4. Now add in the Dijon mustard, add it in spoon by spoon, stir and taste each time.
  5. Season with salt and pepper.

Preparing the dish for the oven:

  1. Preheat the oven to 180°
  2. Half fill a large oven proof dish with the lentil mix, allow to cool a little before topping with some of the mash. Allowing the mix to cool a little helps prevent the mash from sinking.
  3. The ratio of filling to mash should be 2:1 so that the dish is not too heavy.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Spicy Carrot Soup

Happy New Year! I hope everyone had a wonderful Christmas holiday and, if you’re living in Ireland you managed to escape the cold that took so many people down. So many people including me. Delighted to say I’m feeling 100% better now and ready to grab 2017 with both hands, it’s gonna’ be a good one, I have a feeling.

When you’re ill there is nothing as comforting as a warm bowl of soup. Luckily I had plenty of this healthy carrot soup in my freezer. I make a big pot of it and once it’s cooled I fill freezer zipper bags with one or two portions. It’s packed with cold fighting ingredients and a spicy kick that makes you feel instantly better.


What you’ll need: (makes 10 portions)

  • 500g carrots, peeled and chopped
  • 1 to 1.5 litres of vegetable stock (depends on how thick you like your soup)
  • 1 large onion, finely diced
  • 3 cloves of garlic, finely diced
  • 1 thumb size piece of ginger, finely chopped
  • 2 x can’s of white beans, I’ve used butter beans (or four boiled potatoes to thicken)
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon of chilli flakes
  • 1/4 teaspoon of smoked paprika
  • 3 tablespoons of coconut milk (optional)
  • Salt and pepper to taste
  • 1 tablespoons of oil


  1. Heat the oil in a pan and add the onions. Cook for about 5 minutes and add the garlic and ginger and cook for a further 3 minutes.
  2. Add all of the spices and cook through of another couple of minutes until fragrant.
  3. Add the carrots and stock and cook with a lid on until the carrots are tender, about 20 minutes.
  4. Rinse and drain the beans and add to the pot. Heat through before blending with a hand blender or food processor. Season to taste.

Prep Time & Cook Time:  45mins

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx





Mushroom and Sage Gnocchi

I am one of the lucky ones in that I adore mushrooms, in fact I rely on mushrooms a lot for that umami and meaty bite, but there are some people who just do not like them. I was thinking about this lately, that as a vegan if I didn’t like mushrooms I think I’d enjoy my food a little less, especially the big, celebratory meals like Christmas dinner. So, for you fellow mushroom loving vegans, here’s a super simple and quick dish that’s packed with flavour and is sure to fill you up.


What You’ll Need: (serves 2)

  • 200g chestnut mushrooms (cleaned)
  • 1 clove of garlic
  • 10 sage leaves finely chopped
  • 2 tablespoons of vegan butter
  • 1 pack of gnocchi
  • Vegan parmesan
  • 1 teaspoon of nutritional yeast (optional)



  1. Add the gnocchi to a pan of salted, boiling water and cook until the gnocchi floats to the top, or follow the pack instructions.
  2. Add 1 tablespoon of the butter to a large frying pan over a medium heat. Slice the mushrooms into 1cm slices and add to the pan along with the sage.
  3. Grate the clove of garlic into the pan and stir well, making sure the garlic is well spread out throughout the mushrooms. Add a little salt and remove from the pan when cooked.
  4. When the gnocchi is cooked drain  but keep a little of the cooking water.
  5. Add the rest of the butter to the pan and melt through, followed by the gnocchi. Stir well and add two tablespoons of the cooking water and the mushrooms. Add in a teaspoon of nutritional yeast, stir well and finish with a generous grating of vegan parmesan cheese.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Butternut Squash and Chorizo Pot Pie

This recipe works great as a stew but the added texture of a puff pastry topping makes this dish a truly hearty Autumnal meal. The combinations of flavours between the sweet butternut squash, the spicy sausages and the smokey paprika work well to warm your belly on a cold day. Next day left overs are a delight for lazy lunches too.


What You’ll Need: (serves 6)

  • Medium sized butternut squash, peeled and cut into bite size pieces
  • One large onion, finely diced
  • One pack of vegan sausages or two sausages per person (I’ve used ones from Moodley Manor)
  • 400g tin of cannellini beans
  • 250g bag of spinach
  • 245g soy cream or cashew cream. To make cashew cream click here
  • 2 teaspoons of smoked paprika
  • a little oil for frying
  • salt and pepper to taste


  1. Preheat the oven to 180°, add the butternut squash and coat with a little oil. Roast for about 30minutes or until cooked through.
  2. Slice the sausages into 1.5cm pieces. Coat them with 1 teaspoon of smoked paprika and fry in a little oil until crispy. Remove from the pan and set to the side.
  3. Add the onions to the same pan and cook until transparent, approx 10mins. Give them a good stir to scrape up any of the sausages that might have stuck to the pan. You may need a little extra oil.
  4. Add the second teaspoon of smoked paprika to the onion mix , stir and cook through before adding the cannellini beans along with the liquid from the can.
  5. Stir in the soy or cashew cream and season to taste. Add the spinach and cover with a lid until it has wilted.
  6. Carefully add the butternut squash and the sausages to the mix before transferring to an oven proof dish. Unroll the pastry and cover the pie, trimming the edges if needed. You can brush with a little nut milk at this point and pierce a small hole in the top of the pie to allow steam to escape.
  7. Bake in the oven at 200° for 25 to 30 minutes.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx