Quinoa Salad with Wild Rocket and a Dijon Mustard Dressing

This is a light and refreshing salad, packed with sharp flavours. It works well as a side but I think it packs enough punch to be served up as a starter by itself. The sumac offers the dish a hint of the Middle East but the Mustard plays the leading roll.



What you’ll need: (serves 4)

  • 200g quinoa
  • 4 shallots, thinly sliced into half moon crescents
  • 1/2 teaspoon of caster sugar
  • 1 tablespoon of sumac
  • 3 tablespoons f red wine vinegar
  • the juice of one lemon
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of olive oil
  • a bag of wild rocket leaves
  • some salt and pepper to season


  1. Place the shallots in a bowl along with the sugar, sumac and vinegar, mix well and set aside for the period of time it takes to cook the quinoa.
  2. Bring a small pan of water to the boil and cook the quinoa according to the instructions on the pack. Allow to cool.
  3. To make the dressing place the lemon juice and the mustard in a bowl and mix well. Sprinkle with a little salt and a good grinding of black pepper. Stir continuously as you add in the olive oil.
  4. Using a large mixing bowl mix the quinoa and the rocket leaves. Gently add the shallot mix, holding back some of the liquid if there is too much; you want about a tablespoon’s worth. Stir to combine before adding the dressing. Stir well!

Prep and cooking time 30mins


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

Leek, Mushroom and Kale Pie

It’s that time of year again when the evenings are longer and the chill in the air makes you crave comfort food. This week’s Meatless Monday was a family affair and scored top marks. You see there’s something about sharing a pie that warms the soul. In this recipe the mushrooms and leeks add a depth of flavour while the kale adds bite and texture. I think you’ll all enjoy it, I think you’ll lick the bowl, it’s pretty special!


What you’ll need: (serves 6)

  • 2 stalks of celery, finely chopped
  • 2 leeks, finely sliced
  • 1 large white onion
  • 250g kale, stalks removed and leaves roughly chopped
  • 400g of chestnut or button mushrooms
  • 10 sage leaves, roughly chopped
  • 2 cloves of garlic, finely sliced
  • 450ml of unsweetened almond milk or vegan milk of your choice
  • 4 tablespoons of plain flour (use gluten free if you wish)
  • 500g of vegan puff pastry
  • a little oil for frying


  1. Preheat the oven to 180°C. Heat some oil in a large pan, add the onion, leeks and garlic. Stir well, cover with a lid and cook on a low heat for about 15 minutes or until the mixture has softened. Add the kale and replace the lid.
  2. In the meantime heat some oil in a frying pan. Add the mushrooms and sage. When the mushrooms have browned and released some water slowly add the flour, stirring all the time. Carefully pour in the milk in small amounts. Keep stirring to make sure it mixes well. Add to the kale mixture, stir and season. 4
  3. Roll out the pastry on a floured surface to about 0.5 cm thickness. Lay the rolled out pastry over the oven dish and trim it down to fit a little over the dish. Tuck the excess pastry into the sides, sealing the pie. Brush the top with some almond milk. Place in the centre of the oven and bake for 30 minutes until crisp and golden. Garnish with some fried sage leaves.

Top tip:

This recipe also works really well for individual pastry parcels for your freezer.


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