Easter Sunday Pie

This pie is one of my favourites and it’s a perfect dish for Easter celebrations. The recipe is inspired by my Nan’s famous mince pie where her filling is made from ground beef meat. I’ve substituted the beef for lentils and with the addition of marmite there is no sense of missing out from this vegan pie.

I’ve used my Kenwood Multipro Food Processor to lighten my efforts, it makes the pastry super easy and I can chop the mushrooms in a matter of seconds with the disc blade. I substituted 100g of plain flour for 100g of almond flour which makes the pastry a lot shorter but you can simple use 400g of plain flour if you prefer.

Team this pie up with delicious Mustard Mash for a real Easter treat!

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What you’ll need for the pastry: Makes two pies

  • 300g plain four
  • 100g ground almonds (optional, you can use plain flour instead)
  • 200g vegan margarine
  • pinch of salt
  • a little water for mixing

What you’ll need for the filling: Makes two pies with a little left over

  • 300g puy lentils, soaked for at least 2 hours, rinsed and drained
  • 2 medium onions, diced
  • 4 large cloves of garlic, finely diced
  • 1 stick of celery, rough bits trimmed and sliced into 1cm pieces
  • 3 medium carrots, washed and diced into 0.5cm cubes
  • 200g chestnut mushrooms, sliced
  • 2 tablespoons of oil
  • 2 teaspoons of marmite
  • 2 Tablespoons of tomato puree
  • 1.5ltr of veg stock
  • A splash of soy sauce
  • A bouquet garni of 1 sprig of rosemary, 3 sprigs of thyme and two bay leaves. If you have some muslin wrap them up in it as the herbs tend to separate in the heat and you don’t want to bite into a sprig of rosemary in your pie.

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Method for the pastry:

  1. Using your multipro food processor fitted with the knife blade, pulse together the flour and the vegan butter. Add a pinch of salt. With the machine running add a tablespoon of water at a time until the pastry comes together.
  2. Tip out onto a dry surface and knead briefly until the pastry has come together nicely. Wrap and leave in the fridge for at least 30 mins.

Method for the pie filling:

  1. Heat one tablespoon of oil in a large pot over a medium heat and add the onions. Cook until translucent before adding the garlic, continue to cook for another few minutes. Add the carrots and celery and continue to cook, stirring occasionally.
  2. Attached the thick slicing disk blade to your Kenwood Multipro Sense Food Processor and slice the mushrooms.
  3. In a separate pan or skillet add the remaining oil and heat over a medium heat before adding the mushrooms. Cook until all the moisture has evaporated.
  4. Add the mushroom mix to the other pot followed by the lentils, stir well. Add the stock, herbs, tomato puree and marmite and cook until lentils are tender but not soft, approx 30 to 40 minutes.
  5. To make the pie, preheat the oven to 180°C and lightly flour a clean surface. Remove the pastry from the fridge and divide into 4 pieces; 2 tops and 2 bottoms. Roll out each piece, rotating each time you roll to ensure a round shape. You want your pastry to be about 0.5cm thick.
  6. Grease the inside of a shallow pie tin with some vegan margarine. Roll one piece of pastry around your rolling pin and lift above the tray. Unroll the pastry onto the tray. Gently lift and drop the pastry into the corners and press it in, careful not to tear the pastry.
  7. When the lentil mix has cooled a little spoon it into the pie tray. Repeat the same process with the lid and seal the edges by pinching the top and bottom layers together. Trim the edges with a sharp knife.

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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

Oven Roasted Vegan Keto Risotto

This recipe is super easy to make, it’s a one pot wonder so very little cleaning up required. It is also vegan, keto, low cal and low carb and most of all it is packed with delicious flavours. Inspired by a Hugh Fearnley Whittingstal recipe, I’ve made it my own and have swapped out rice for cauliflower. Light as this meal may be it is wholesome so you’ll be left satisfied. The recipe serves 4 but it will last in the fridge for up to three days so it is just as tasty when reheated on a hot pan and have all to yourself.

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I used my Kenwood Food Processor to slice the mushrooms and create the cauliflower rice. My Kenwood machine makes light of these tasks and is the most used machine in my kitchen.

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What you’ll need: (serves 4)

  • 5 large banana shallots or 300g
  • 2Tbls sunflower oil
  • 3 to 4 sprigs of thyme, leaves only
  • 400g chestnut mushrooms
  • 600g cauliflower, cut into medium sized florets
  • 3 cloves of garlic, grated
  • 1Tbls balsamic vinegar
  • 350ml of veg stock
  • Salt and pepper to taste

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Method:

  1. Preheat the oven to 180°C. Top and tail the shallots and cut into quarters, length ways. Then cut across the segments into halves, giving you 8 pieces. Add the oil to an oven tray followed by the shallot pieces and toss them well making sure they are coated in the oil. Season with salt and pepper and place the tray in the oven and bake for 30 minutes, turning once or twice.
  2. Attach the thick slice blade to your Kenwood food processor, the lid and place the mushrooms into the funnel on their side. Switch to number 1 to slice mushrooms. Repeat until all of the mushrooms have been sliced. Set aside.
  3. Once the mushrooms have been removed from the processor flip the blade to reveal the thick grater blade. Fill the funnel with cauliflower florets and turn to number 1 to grate the cauliflower. Repeat until all of the cauliflower has been grated. This creates a rice-like texture. Set aside.
  4. After 30 minutes remove the baking tray with the shallots from the oven, add the garlic, balsamic vinegar and mushrooms. Toss well making sure to coat the mushrooms in all of the juices from the tray. Return to the oven for 15 minutes, turning once.
  5. Once the mushrooms have cooked remove the tray from the oven again. Add the cauliflower rice to the tray and stir very well, coating it in all of the delicious flavours from the tray. At this stage the onions and mushrooms will have caramelised so the tray will be packed with flavour. Add the stock and stir again. Return to the oven and cook for about 15 minutes, until the cauliflower has softened and browned a little.

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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

 

 

Creamy Mushroom and Thyme Sauce

It was Mother’s day this past weekend and my family came to my home to celebrate it. I had intended making this sauce with some pasta but when I mentioned it to my mam she said “oh great” with a slight look of disappointment. You see I later learned that she doesn’t consider pasta to be a “dinner”, these are her exact words. In Ireland a traditional dinner is meat with two veg, one of which is usually potato. Although I’d be happy to eat pasta every day of the week I do understand where she’s coming from; on a cold day or if I’m really hungry and tired I crave that type of Irish dinner, without the meat part obvs.

I had some vol au vants in the freezer so I thought I’d use the creamy sauce as a filling for these. It worked perfectly! I served them with creamy mustard mash (you’ll get the recipe here ) and steamed broccoli. Everyone had thoroughly enjoyed the meal and had seconds. I was a very happy host!

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What you’ll need: (serves 4 to 6)

  • 1 cup of cashew nuts, soaked for at least 2 hours
  • 2 cloves of garlic, grated
  • 1 onion, finely diced
  • 400g chestnut mushrooms, sliced
  • 1 level tablespoon of thyme leaves
  • Salt and pepper to season
  • 500ml of low salt stock

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Method:

  1. Rinse and drain the cashews, add to a blender and pulse. Add 1 cup of water and mix on a high speed until smooth and creamy. Set aside. Note** more liquid (stock) will need to be added later on.
  2. Heat a large and a medium pan over medium heat. Add a little oil to both and when hot enough add the mushrooms to the large pan and the onion to the smaller one. You’ll need to cook the mushrooms in 2 or 3 batches.
  3. When the onion is almost translucent add the garlic and cook through for a few more minutes. Add half the cashew cream mix and a cup of stock. Stir well and add more stock, half a cup at a time, until you get the consistency you’re happy with. Add the thyme.
  4. As the mushrooms are cooked add them to the pan with the cream mix. When all is done allow the mix to cook for a couple of minutes, season well with salt and pepper, share and enjoy!!

 

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

Italian Meatballs With A Tomato And Basil Sauce

These bad boys really pack a flavour punch, perfect with pasta or on their own with some salad. They’re also super tasty served cold and would make a great lunch box snack for the little ones. They hold their shape well so there’s no messing around and they cook easily. This recipe makes about 24 completely vegan meatballs that even your omni friends would be delighted to try and will come back for more. Make a batch at the weekend and separate into portions for the freezer, you’ll be chuffed to come home to this easy to prepare meal after a busy day. Oh! They’re also super healthy too and if you’re gluten-free just swap out the regular oats for gluten free oats. Serve with a sauce of your choice but I love them with my tomato and basil sauce, they’re a perfect combo.

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What you’ll need for the meatballs: (makes 24)

  • 1 large white onion, finely diced
  • 4 cloves of garlic, grated
  • 400g chestnut mushrooms, cleaned with a damp cloth and sliced
  • 400g tin of black beans, rinsed and drained
  • 1 and 1/2 cups of porridge oats
  • 2 tablespoons of tomato puree
  • 2 tablespoons of ground flax seeds
  • 1 tablespoon of vegan worcestershire sauce
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of hot paprika
  • 1/4 cup of basil
  • 1/2 teaspoon of salt
  • 2 tablespoons of oil and a little extra for cooking

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What you’ll need for the tomato and basil sauce:

  • Tin of chopped tomatoes (400g)
  • One onion, finely diced
  • About a handful of basil (1/3 of a shop bought plant)
  • Some Olive Oil for frying
  • Some sugar (optional)

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Method for the meatballs:

  1. Add 1 tablespoon of oil to a large pan and place over a medium heat, add the onions and cook until translucent, remove and set aside. Add another tablespoon of oil to the pan and add the mushrooms. When they are almost done add the garlic and continue to cook for another 3 minutes.
  2. Meanwhile place the porridge oats into a food processor and whizz until you have a flour that’s as smooth as possible. Remove from the food processor and place in a bowl, add the beans and the other ingredients, including the onion and the mushrooms and mix well. If you have a very large food processor you can just add everything to it but mine is medium-sized and the mix is a little too big for it.
  3. In separate batches of about 2 to 3 add the mix back into the food processor and blend until smooth, combine the batches all together in the bowl.
  4. Using a tablespoon as a measure scoop up some of the mix and form into balls, you should get about 24. Refrigerate for 30 minutes.
  5. Add a little oil to a pan and place the pan over a medium heat, add the meatballs and cook gently until they are warm all the way through and are browned nicely on the outside.
  6. Add the sauce to the pan and serve with pasta or how you like.

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Method for the tomato and basil sauce: 

  1. Add a little oil to a large pan and gently heat over a low flame. Add the onions and cook until they become translucent. Add the tinned tomatoes and give it a good stir. Chop your basil and add to the pot. Have a little taste and add some sugar if needed. Simmer on a low heat until the sauce becomes a beautiful, deep orange colour (approx 20mins). Using a hand blender give the sauce a good whizz until smooth (the large pan comes in handy here as it can get a tad messy). And that’s it! Yum! You can use straight away or freeze.

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

Roasted Cherry Tomato and Garlic Cashew Cream Sauce

You may like to use this sauce just for pasta but it makes a great dipping sauce and salad dressing too, just add a little more water to loosen up the consistency. This sauce keeps in the fridge for 3 to 4 days and freezes well too…it never makes it to the freezer though as its gobbled up far too quickly. The sweet flavour from the tomatoes and the cheesy back notes from some nutritional yeast make this my current go-to pasta sauce and it takes so little time to make. I think you’ll enjoy this one.

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What you’ll need: (serves 4)

  • 150g Cherry Tomatoes
  • 1 1/2 tablespoons of oil (I used sunflower)
  • 1 onion, finely diced
  • 6 cloves of garlic
  • 1/2 cup of cashews, soaked overnight
  • 1/4 cup of fresh basil leaves
  • 1 tablespoon of Nutritional Yeast
  • A pinch of salt to taste
  • 2 cups of water

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Method:

  1. Preheat the oven to 180°. Cut the tops off the garlic cloves and place them in some foil, and drizzle with a little oil. Bring the foil up around them creating a little pouch where air can circulate inside. Cook in the oven for about 30mins or until soft. Remove and allow to cool.
  2. Place the tomatoes in a baking tray and cover in some of the oil, gently move them around to coat them evenly with the oil. Bake for about 30 minutes, they should be a little golden on the outside but not black.
  3. While the garlic and tomatoes are roasting heat the rest of the oil over a medium heat and add the onions, sauté until translucent.
  4. When the garlic is cooked and cool enough to touch, squeeze each clove into a food processor and add the tomatoes and onions, basil, cashews and nutritional yeast. Add one cup of water and pulse. Slowly add some of the second cup a little at a time until you reach your preferred consistency. Add salt to taste.
  5. Cook the pasta to the packet instructions and strain when the pasta is still al dente keeping one cup of the pasta water. Place a pan over a medium heat on the hob and add the desired amount of sauce followed by the pasta. Heat through and add a little of the saved pasta water at a time to the pan to loosen the sauce to your desired consistency. Once the pasta is cooked season to taste.

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

Quinoa and Bean Stuffed Sweet Red Peppers with Cream Cheese

Quinoa has become my staple grain, that and millet. It’s very rare now that I have rice, only the odd time if I’m out. I always cook quinoa with a couple of cloves of garlic or some stock as the natural flavour is not one that I’m too fond of. Once cooked in some stock it’s a whole new ball game.

These ….. red peppers are deliciously sweet and are at their best when roasted. They work great in salads or as toppings for pizza, stuffed with some quinoa and veggies and then you’ve got a meal in itself. I always make extra to have for lunch the next day and it’s so delicious cold.

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What you’ll need: (serves 4)

  • 200g quinoa
  • 4 … peppers
  • 1 small red onion, very finely diced
  • 2 cloves of garlic, grated
  • 1 tablespoon of coconut oil
  • 1 400g tin of kidney beans, drained and rinsed
  • 2 large handfulls of baby leaf spinach, chopped
  • Juice of half a lemon
  • 2 tablespoons of vegan basil pesto
  • Violife Hot Peppers Cream cheese (optional)
  • Salt and pepper to season

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Method:

  1. Preheat the oven to 200°C. Put the coconut oil in an oven tray and place inside the oven to heat through.
  2. Trim the top off the peppers and try to remove as much of the pith from the inside as possible without splitting the pepper (the pith is the white spine-like parts that run down the inside). Wash well.
  3. When heated through remove the tray with the oil from the oven. Place the peppers in the tray and spoon over with oil. Place the tray back in the oven and cook for 15mins, or until the peppers begin to soften.
  4. Meanwhile cook the quinoa in veg stock according to the packet instructions. Once cooked pour the quinoa into a bowl. Add the onion, kidney beans, spinach, pesto and lemon juice and mix well. Season to your taste with salt and pepper.
  5. Once the peppers have softened remove from the oven and place onto a cold plate to cool a little. Once they have cooled enough to handle begin stuffing them. The ends are quite narrow so you will need to push the quinoa stuffing down with the top of a spoon. Continue to fill the peppers until they are full. Return to the oven and continue to cook for another 20 minutes or until they start to blacken a little on the outside.
  6. Serve with some vegan cream cheese and some more spinach.

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

 

 

A Simple Vegetable Tagine

Ras el hanout is a spice blend from North Africa and is available in most ethnic food stores. There is nothing as simple as adding a tablespoon of this mix to some stock when preparing a vegetable stew or tagine, as they are known in Morocco. My ras el hanout came from a friend who visited Morocco and it’s the perfect mix with only a hint of cinnamon adding sweetness to the stew. It is burnt orange in colour but there are variations on this, so do try to find the dark blend and not the yellow blend as there are flavour differences.

There is little or no effort involved in making this tasty meal, chopping an onion and peeling a couple of carrots is as much as it gets but your efforts, minimum as they are, will be rewarded with this filling and warming meal. You can use whatever veggies you have left in your fridge, courgette and aubergine work really well. My top tip for this is to be sure there is enough for the next day as it is so much better the day after.

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What you’ll need: (serves 6)

  • 1 onion, roughly chopped
  • 4 cloves of garlic, finely diced
  • 500g of baby potatoes, skin on and quartered
  • 4 large carrots, peeled and cut into large chunks
  • 1 small butternut squash or pumpkin, peeled and cut into bite sized chunks
  • 1 can of chickpeas rinsed and drained
  • a little coconut oil
  • 2 tablespoons of ras el hanout
  • 500ml of veg stock
  • 1 tin of chopped tomatoes
  • salt to taste

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Method:

  1. Heat a little coconut oil in a large pot and add the onions. Cooke over a medium heat for a couple of minutes before adding the garlic. Continue to cook for a further five minutes before adding the spice mix. Stir well to make sure there are no lumps, the aroma will start to fill the room.
  2. Add all of the veg to the pot along with the tomatoes. Stir gently, making sure all of the veg is coated in the aromatic mix.
  3. Add 500ml of veg stock and bring to the boil. Reduce to a simmer, cover and cook for about 40mins. If it’s getting a little dry you can add some more water a little at a time.
  4. Season with some salt.

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