Cauli and Corn Curry

The combination of cauliflower and corn in this recipe is delicious. The cauliflower offers substance and bite while the texture and burst of flavour offered from the corn is so moreish. Serve this dish up with a little rice or flat breads as a midweek treat that’s both healthy and tasty.

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What you’ll need (serves 2):

  • 1 teaspoon of turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1 large onion, finely diced
  • 2 cloves of garlic, finely diced
  • Thumb sized piece of ginger, grated
  • 2 tablespoons of sunflower oil
  • 400g tin coconut milk
  • 2 cups of cauliflower florets
  • 1/2 cup of sweet corn
  • 1 cup of baby leaf spinach
  • Salt for seasoning

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Method:

  1. Heat the oil in a large pan and add the onion. Cook for about 10 minutes until it becomes translucent. Add the garlic and ginger and continue to cook for a couple more minutes.
  2. Add the spice mix and stir well, cook for 2 minutes to release the flavours.
  3. Add the coconut milk and stir well until completely melted. Then add the corn and cauliflower and cook simmer 5 minutes. If you like your veg cooked a little more, then leave to simmer until the texture of the veg is to your liking.
  4. When ready season to taste and add the spinach, serve when the spinach has just wilted.

 

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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

Aubergine Ragu Pots

These pots are are so handy and I love to eat them cold the next day topped with some salad leaves and a side of hummus. They’re gluten free and packed with flavour, serving them in individual pots makes them fun for children too.

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What you’ll need: (serves 4)

  • 200g green lentils
  • 1 large onion, finely chopped
  • 1/2 punnet of sunblush cherry tomatoes, halved
  • 1 tablespoon of very finely chopped rosemary
  • 2 bay leaves
  • 1 tablespoon of tamari or soy sauce
  • 600ml of veg stock
  • 1 tin of chopped tomatoes
  • salt and pepper for seasoning
  • 1aubergine sliced into discs
  • 1/2 cup of grated vegan parmesan from Violife
  • 1/2 cup of vegan cheddar or piza cheese
  • Some oil for frying

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Method:

  1. Preheat the oven to 180°
  2. Heat some oil in a large pan and gently cook the onion until it has softened and is translucent. Add the lentils and give a good stir to coat them in the mix. Add the  tinned and fresh tomatoes, herbs and the stock and bring to the boil. When the liquid has reduced by 1/3 lower the heat and leave to simmer for about 30 minutes, until the lentils have cooked. Add a splash of soy sauce or tamari, salt and pepper to taste and remove the bay leaves before using the ragu.
  3. Meanwhile coat the aubergine discs with some of the oil and bake for 4 minutes on each side, until softened.
  4. Layer up the pots like you would a lasagne: start with some of the ragu, top with a sprinkle of both cheeses and top with a disc of roasted aubergine. Repeat until the pots are full and cover with cheese.
  5. Roast the pots at 180° until heated through and the cheese has melted.
  6. Serve up in the pots or you can have cold the next day as a salad.

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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 Coconut and Veg Curry

This curry is inspired by a Rick Stein recipe from his book Rick Stein’s India. It’s buttery, creamy and wholesome. I’ve used some of the same vegetables here and have cooked them al dente just like Rick’s recipe. My vegan version uses coconut milk which adds to the creamy texture and I’ve made mine slightly less thick so as to serve perfectly with some rice. You’ll be going back for seconds.

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What you’ll need for the filling: (serves 4-6)

  • 500g of baby potatoes, washed with skin left on
  • 500g of vegetables of your choice, I’ve used cauliflower, carrots, green beans and frozen peas
  • 1 tablespoon of oil
  • 1 medium onion
  • 5 cloves of garlic
  • thumb size piece of ginger
  • 400g tin of chopped tomatoes
  • 1 teaspoon of chilly flakes or powder
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of Garam Masala
  • 1/2 teaspoon of desiccated coconut
  • 1/2 cup of cashew nuts
  • 400g tin of coconut milk
  • Chopped coriander to garnish
  • salt for seasoning

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Method:

  1. Cook the potatoes separately. If you like your vegetables softer you can cook these with the potatoes. Otherwise follow the recipe.
  2. Heat the oil in a pan and gently cook the onions for about 10 minutes over a medium heat, until translucent.
  3. Grate in the ginger and garlic, stir well and cook for a further 2 minutes. Then add in all of the spices and stir continuously to cook through.
  4. Add the tinned tomatoes. Pour a little water into the tin, rinse and add to the pan. Simmer for 5 minutes.
  5. Add the cashews to a food processor with about 4 tablespoons of water. Pulse to a paste and add to the pot.
  6. Add the coconut milk and stir until completely combined. Add in all of the vegetables, except the potatoes and cook until they are heated/cooked through.
  7. Add the potatoes and gently mix to make sure they are coated in the sauce. Garnish with coriander.

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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

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!

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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

Aubergine and Whole Cherry Tomato, Gnocchi Bake

Whole cherry tomatoes, what a magical burst of flavour these guys add to any dish. Gnocchi can sometimes be dry so the cherry toms complement them so well. This is a truly scrumptious, cheesy dish and it goes down so well with the kids. When I make it for me, I add a generous sprinkle of chilly flakes for a kick!

What you’ll need: (serves 4-6)

  • I large onion, finely chopped
  • 2 medium aubergines, cleaned and cut into bite size chunks
  • About 4 cherry tomatoes per person
  • 500g packet of gnocchi
  • 2 cans of chopped tomatoes
  • 1/2 block of vegan cheese from Violife, cut into 1cms cubes
  • 1 teaspoon of dried oregano
  • 3 tablespoons of olive oil
  • 1 red chilli, chopped or a teaspoon of chilli flakes
  • 1 tablespoon of tamari
  • salt and pepper to taste

*** You can add some sugar to the tomato sauce if you prefer it less sharp. I’m trying to cut out sugar so I haven’t added it into this dish.

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Method:

  1. Preheat the oven to 180°C.
  2. Add two tablespoons of the oil to a large baking tray and heat before adding the aubergine. Toss the aubergine making sure it’s well coated in the oil and bake for about 30mins. Then add in the tomatoes and bake for a further 10mins.
  3. Add the remaining tablespoon of oil to a large pan and add the onions. Cook on a low heat until the onions are soft and translucent, about 15mins.
  4. Add the chilli and oregano to the onions and stir well, then add the tinned tomatoes. Simmer for about 5mins.
  5. Bring a large pot of salted water to the boil and cook the gnocchi according to the packet instructions. Drain and hold back 1/4 cup of the cooking liquid. Use this liquid to rinse out the tomato cans into the tomato pot. Add the gnocchi to the pot.
  6. When the aubergine is cooked gently add the mix to the sauce, making sure not to break up the cherry tomatoes.
  7. Gently spoon the mix into a large oven tray, adding cubes of the cheese as you layer up.
  8. Top the dish with a generous helping of cheese and some vegan parmesan. Place in the oven and bake for 10mins.

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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

 

Quesadillas

Have you tried my recipe for Smokey Bean chilli yet? The recipe I’m about to share with you is very similar but without the smokey flavour of the smoked paprika. Still, you could always use the left overs from that dish to make these delicious quesadillas. Click here for that recipe.

A cool and refreshing guacamole is a must as an accompaniment for this meal. It’s a real crowd pleaser and kids love it.

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What you’ll need: (serves 6)

  • 1 x 400g can of Butter Beans or Cannellini Beans
  • 1 x 400g can of Black Beans or Kidney Beans
  • 2 x 400g can of chopped tomatoes
  • 1 red pepper diced
  • 1 large onion finely diced
  • 3 cloves or garlic
  • 1 red chilli finely diced
  • 1 cup of frozen sweet corn
  • 1 bay leaf
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 cinnamon stick ( or 1/2 teaspoon of ground cinnamon)
  • Sprinkling of dried chilli flakes
  • Oil for cooking
  • Salt and pepper for seasoning
  • Wholemeal tortilla wraps
  • Some Organic Violife Pizza cheese

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Method:

  1. Heat some oil in a large pan over a medium head and add the onions. Cover with a lid and allow to sweat for about ten minutes or until the onions have become soft and translucent. Half way through the cooking grate in the garlic cloves and stir.
  2. Remove the lid and add in the spices and stir well to cook them. Then add the chopped fresh chilli and the red pepper and stir. Cook for a couple of minutes.
  3.  Add in the chopped tomatoes and stir well. Once again cover with the lid and leave to simmer for about 20mins.
  4. Drain and add the beans and the sweet corn and simmer on a low heat until the beans and corn are heated.
  5. Allow to cool a little before heating a large frying pan over a medium heat. Place one tortilla wrap on the pan and cover half the wrap with the chill. Grate over some pizza cheese and fold the other half of the wrap over. Cook for about 3 mins before turning over. Repeat this process.
  6. Serve with a large side of cooling guacamole.

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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

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.

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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)

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Method:

  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