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

Soba Noodles with Portobello Mushrooms and Kale

I’m going to have to add portobello mushrooms to my list of food favourites! They’re packed with umami flavour, there’s substance to their bite and they’re cheap as chips, a winner in my book. As usual, this Meatless Monday recipe is super easy to make, the kale takes a little time to wash and prep but even still you can whizz this up in about 30 minutes. Plus it comes in at just over €2 per portion, compare that to the cost of a Chinese takeaway.


What you’ll need: (serves 4)

  • 8 portobello mushrooms cut into 1cm slices
  • 3 cups of kale
  • One large white onion, halved and sliced
  • 4 cloves of garlic, grated (grating garlic and ginger is my new thing)
  • 360g Soba noodles (some packs come in 3 x 90g measures)
  • 1/4 cup Tamari Sauce
  • 2 tablespoons of Chinese rice wine vinegar
  • 2 tablespoons of sesame oil (I’ve used the pure stuff here but you can use toasted sesame oil too)
  • 2 teaspoons of palm sugar
  • 2 tablespoons of lightly toasts sesame seeds



  1. Bring the noodles to the boil and cook to the packet instructions. My packet advised that they should take 5 mins to cook but they were ready in 3. Keep an eye on this. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Heat a little oil in a wok and fry the onions.
  3. While the onions are cooking prepare your kale.
  4. When the onions are done remove and set to one side. Add some more oil to the pan and then add the mushrooms. Toss to make sure they are well coated in the oil. Add the garlic and cover with a lid. If your wok or pan is not big enough you’ll need to cook the mushrooms in two batches. If the pan starts to dry out add a little splash of water.
  5. Add the sugar, vinegar and tamari to a bowl and whisk together to disolve the sugar.
  6. When the mushroom are ready add the kale and toss well. You don’t want to cook the kale, just soften it a little.
  7. Add the onions, followed by the noodles and then the sauce. Toss to heat through.
  8. Sprinkle with the toasted sesame seeds.


Costing: (the oil and rice wine vinegar are things I have in the house all the time, lets add €0.50 for both of these)

  • Organic Soba Noodles: €2.80
  • Portobello Mushrooms: €2
  • Kale (I paid €0.49 in Aldi but the quality was not great so I’l stick with the usual price): €1.79
  • Tamari: €0.80
  • Onion: €0.33
  • Garlic: €0.15
  • Sesame Seeds: €0.50
  • Oil & Vinegar: €0.50

Prep Time & Cook Time:  30mins 

Cost per person is €2.09 for 4 people.

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 Black Bean Sauce

It’s always a huge complement when people enjoy your food but for me the biggest complement of all is that my sister is not only enjoying my food, she’s coming to mine every week for Meatless Monday. You see it’s not that she can’t live without meat in her diet, not at all, in fact she’s quite happy to cut it out a little. The thing that makes our weekly dinner dates such a thrill for me is that my sister is such a particular eater and by particular I mean she’s never been one for trying new things. It’s still baby steps so I’m trying to recreate a lot of the foods that I know she loves to eat before I try more “daring” dishes.

My sister is a massive fan of Chinese food and Black Bean sauce dishes were always a favourite of mine. On my biannual fashion trips to Xiamen in China, I took immense pleasure from eating plain rice with black bean sauce, so garlicy and gingery. Then, last year on a trip to Vietnam I was lucky enough to find a street food place serving rice noodles with black bean sauce. It was so delicious and so simple. What a find! So, this recipe is inspired by the cities of Xiamen in China and Hanoi in Vietnam and it’s inspired by my sister who now gets excited about vegan food.

2What 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


  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.9
  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.3

What you’ll need: for the noodle dish (serves 2)

  • 1/2 portion of the Black Bean Sauce recipe from above
  • 2 measures of rice noodles ( I use a pasta measure)
  • 1/4 bunch of spring onions, white and green parts cut diagonally into 4cms strips1 small white onion, cut into large chunks
  • 2 tablespoons of toasted sesame oil
  • 100g of chestnut mushrooms
  • 1 large carrot peeled and cut into 4 x 1 cms chips
  • Some red and green chillies for extra kick and garnish
  • A splash of soy sauce or tamari to your taste


  1. Boil the rice noodles in some water.
  2. Remove from the pan and rinse under cold water, set aside.
  3. Heat some toasted sesame oil in a wok.
  4. Add the mushrooms and white onion and sauté until the mushrooms are almost cooked.
  5. Add the remaining ingredients and continue to cook while tossing the veg regularly.
  6. Add a splash of soy sauce or tamari to your taste6
  7. When the veg is cooked add the noodles to heat. When they become less sticky add the black bean sauce. Add a splash of soy or tamari to help loosen the noodles.
  8. Use a pair of cooking tongs to gently mix the noodles with the sauce.
  9. Remove from the wok and serve up.


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 Garlic Broccoli

One of the things I miss most about working full time as a fashion designer is the travel. I am blessed to have worked in an industry that took me to many places around the world and offered me the opportunity to sample some weird and wonderful things to eat. Do I miss the jet lag, hell no! But I do miss the food. One of my favourite dishes from China that I love to cook at home is Chinese Garlic Broccoli. I couldn’t leave the city of Wuxi without having at least three helpings of this simple and delicious dish. And, as a bonus it’s got an impressive nutritional profile being high in fibre, potassium, Vitamin C, B6 and A!


What you’ll need: Serves 2 (or just one if it’s for me)

  • 200g long stemmed broccoli
  • two cloves of garlic sliced finely
  • 2 tablespoons of sesame oil (I like to use the pure sesame oil from the Asian market for this dish but you can use toasted sesame oil too)
  • a splash of soy sauce (or tamari for a gluten free version)
  • some toasted sesame seeds for serving


Toast the sesame seeds in a dry pan and set aside to cool. Place a wok over a gentle heat and cook the garlic briefly in the sesame oil. You just want to soften the garlic, you don’t want it to go brown. Turn the heat up a little and add the broccoli that’s still wet from washing. Cook on a high heat tossing the broccoli constantly, the wok should be making a sizzling sound. Add a splash of water to help steam the broccoli. When the liquid is reducing and the broccoli is a bright green colour lower the heat and add a splash of soy sauce or tamari. Give the broccoli a good toss. Remove from the wok and sprinkle with the toasted sesame seeds.


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