King Oyster Mushrooms with Stir Fried Veg in a Black Bean Sauce

I’m continuing pushing the shroom train with this week’s Meatless Monday recipe. The King Oyster mushroom is a totally different character to its regular oyster mushroom cousin. This guy is bigger and stronger and has a different texture but it soaks up yummy flavours just as well.

I can only find these guys in my local Asian market, the regular stores don’t stock them at all. If you have an Asian market close by it’s worth going in, but be warned, you will come away with lots of goodies.

For this recipe I’ve marinated the shrooms to give more flavour and I’ve also used my home-made black bean sauce but you can get really good shop bought sauces so it’s up to you.


What you’ll need: (serves 2)

  • 4 king oyster mushrooms
  • 100ml of veg stock
  • 1 teaspoon of Marmite
  • Vegetables of your choice
  • 3 tablespoons of the black bean sauce
  • 1 tablespoon of sesame oil

What you’ll need: For the sauce (serves 4-6)

  • 100g of fermented black beans (you can get these from the Asian market)
  • A whole bulb of garlic, cloves peeled and chopped
  • 100ml of vegetable oil
  • 50ml of Shaoxing rice wine
  • A knob of ginger approx 4cms, peeled and sliced
  • 2 x green chillies, deseeded
  • 1tablespoon of caster sugar
  • 1 bunch of spring onions



Method: (for the sauce)

  1. Wash the beans thoroughly and remove any of the dried ginger. The beans are very salty so they’ll need a good rinse.
  2. Heat a wok over a high head and add about one-quarter of the oil to the pan. Add the beans, garlic and ginger and cook for 2-3 minutes. Remove 2 tablespoons of the mix and set aside.
  3. Add the Spring onions to the wok and continue to cook until the mixture has softened.
  4. Add the Shaoxing rice wine and the sugar and mix well. Reduce the heat and allow to cook on a low heat until the liquid has reduced by three-quarters.
  5. Remove the mixture from the heat and allow to cool.
  6. Transfer the cooled ingredients to a blender and mix on a high-speed whilst adding the remaining oil.
  7. Remove from the blender and stir in the 2 tablespoons of whole black beans. Use straight away or freeze.


  1. Slice the mushrooms into 1cm x 3 cms pieces about 1cm deep
  2. Heat the stock and add the Marmite to the liquid. Stir well until the marmite has dissolved. Add the mushrooms to the stock and leave to marinate.
  3. Heat the oil in a large pan, I like to use a wok. Drain the mushrooms and add to the pan. Turn the heat up and cook the mushrooms until all the moisture has left them and they have started to crisp up.
  4. Add the rest of the veg to the pan and toss. Add the black bean sauce and toss continuously to make sure all of the veggies are well coated in the sauce.
  5. Once all of the veg has been heated through the dish is read. Serve with some brown rice on the side.

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


Cheesy Potato and Butternut Squash Gratin

It’s squash season but to be honest in my kitchen it’s always a good time for squash. Such a versatile ingredient. You’ve probably heard me go on about how I loath the preparation of this large veggie but it’s always worth it when I sit down to enjoy my meal. This recipe is bound to wow your dinner guests, that’s not to say that it’s too special to eat on an average weekday night, it’s simple yet it oozes flavour and you can plate it up in rings to make it look at little more fancy at dinner parties. I hope you’ll enjoy it as much as I do.


What You’ll Need: (serves 6)

  • 1 x medium sized butternut squash, peeled and very thinly sliced
  • 500g of potatoes, also peeled and thinly sliced
  • 500ml of unsweetened almond milk (or vegan milk of your choice)
  • 3 cloves of garlic, grated
  • 1 tablespoon of fresh thyme
  • 2 bay leaves
  • 2 tablespoons of nutritional yeast
  • Grated nutmeg to taste
  • Salt and pepper to taste
  • Vegan butter for greasing
  • 1 teaspoon of tapioca flour, for thickening (you can use any flour but the tapioca makes the sauce beautifully shiny)
  • A block of Organic Violife pizza cheese



  1. Preheat the oven to 180°C
  2. All 350ml of the milk, the garlic, nutmeg, thyme and bay leaves to a pan and heat through. Gently add in the nutritional yeast, stirring all the time to prevent lumps. Grate over some nutmeg to your taste and salt and pepper to taste. Leave to infuse for about 10 minutes before removing the bay leaves.
  3. Grease an oven proof dish with some vegan butter and start to layer up the gratin, starting with the squash. Slightly overlap each medallion so the dish does not fall apart when serving.
  4. After each layer sprinkle a little salt and pepper and grate over some cheese.
  5. Pour over the milk sauce and cover the dish with some tinfoil and bake in the oven for 30 minutes.
  6. Meanwhile add a little vegan butter to the milk pan along with the tapioca flour, heat to form a roux and slowly add the rest of the milk along with 3 tablespoons of vegan cheese, stirring constantly.
  7. After 30 minutes, remove the gratin from the oven. Push the ingredients down so that the remaining liquid covers the veggies. Pour over the cheese sauce and place the dish back in the oven, uncovered, for a further 30 minutes or until cooked.

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



Caramelised Red Onion Bites

These little savoury treats can be prepared ahead, making them the perfect party finger food that are certain to impress your friends.  And they’re gluten free!


What you’ll need: serves 6 (2 bites each)


If you’ll be cooking straight away then preheat your oven to 180°C. Clean the mushrooms and remove the centre stem. Finely chop the stems and fry in a little oil. Put aside for later. Oil a large baking tray and place the mushrooms onto it, giving them plenty of space. Cook for 5mins.


Remove from the oven, pour out any juice that may remain and start building by adding a little of the tomato basil sauce. Next add some cheese, just like layering a pizza. Then you can add some of the fried stems and finish with some sticky caramelised red onion jam.


Return to the oven and cook for a further 5mins or until the cheese has melted. Place on a serving plate and garnish with some baby basil 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

Melanzane alla Parmigiana (Aubergine with Parmesan)

I love Italy, I love everything about it; the architecture, the language, the animated ways of communicating. But I especially love the rituals involved around eating in this stunning country.


This naturally gluten free dish is one of the first that I cooked on a culinary trip to Lazio, a number of years ago. I guess you could call it a vegetarian lasagne that I’ve veganised. It’s hearty and meaty, its packed with flavour and it’s made in one pot!

I’ve made a few changes to the construction of this dish as I found the layering-lasagne-type method difficult to serve up without it looking like mush on a plate. This new way takes a little more time but it looks so much better served up now so it’s worth it. If you have kids, get them on board with the making, it’s easy and fun!

Now, instead of layering strips of aubergine, I create little rolls:

Involtini di Melanzane alla Parmigiana! Buonissima!


What you’ll need: Serves 4-6


Preheat your oven to 160°C. Cut the aubergines length ways into 0.5cm strips. Brush a large oven tray with some olive oil and arrange the aubergine slices. Brush the tops of the aubergines with a little more olive oil and gently cook until they are soft.


While the aubergines are cooking you can cut the tomatoes into 1cms lengths, dice the vegan pizza cheese and grate the vegan parmesan cheese so that you’re all set up for rolling.

Remove the aubergines and allow to cool. In the meantime spoon some of the basic tomato and basil sauce onto the bottom of a casserole dish.


Now it’s time to make the rolls, gather up the kiddy troops and set each one a work station…or else you could just do it yourself. Lay each strip of aubergine down with the widest part closest to you. Place one basil leaf on top, followed by a slice of tomato, some cheese and season well with salt and pepper. Now roll the aubergine strip away from you encasing the ingredients inside.



Arrange in the casserole dish leaving a little space between each one. When the dish is full cover with more of the tomato and basil sauce and finish with some grated cheese.


Place in the oven and cook at 180°C for about 30 minutes or until the top is golden.


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