Butternut Squash and Chorizo Pot Pie

This recipe works great as a stew but the added texture of a puff pastry topping makes this dish a truly hearty Autumnal meal. The combinations of flavours between the sweet butternut squash, the spicy sausages and the smokey paprika work well to warm your belly on a cold day. Next day left overs are a delight for lazy lunches too.

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What You’ll Need: (serves 6)

  • Medium sized butternut squash, peeled and cut into bite size pieces
  • One large onion, finely diced
  • One pack of vegan sausages or two sausages per person (I’ve used ones from Moodley Manor)
  • 400g tin of cannellini beans
  • 250g bag of spinach
  • 245g soy cream or cashew cream. To make cashew cream click here
  • 2 teaspoons of smoked paprika
  • a little oil for frying
  • salt and pepper to taste

Method:

  1. Preheat the oven to 180°, add the butternut squash and coat with a little oil. Roast for about 30minutes or until cooked through.
  2. Slice the sausages into 1.5cm pieces. Coat them with 1 teaspoon of smoked paprika and fry in a little oil until crispy. Remove from the pan and set to the side.
  3. Add the onions to the same pan and cook until transparent, approx 10mins. Give them a good stir to scrape up any of the sausages that might have stuck to the pan. You may need a little extra oil.
  4. Add the second teaspoon of smoked paprika to the onion mix , stir and cook through before adding the cannellini beans along with the liquid from the can.
  5. Stir in the soy or cashew cream and season to taste. Add the spinach and cover with a lid until it has wilted.
  6. Carefully add the butternut squash and the sausages to the mix before transferring to an oven proof dish. Unroll the pastry and cover the pie, trimming the edges if needed. You can brush with a little nut milk at this point and pierce a small hole in the top of the pie to allow steam to escape.
  7. Bake in the oven at 200° for 25 to 30 minutes.

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

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Finalist in this year’s Blog Awards

Well guys I made it! The Tiny Vegan Kitchen has been selected as a finalist in this year’s Irish Blog Awards, sponsored by Littlewoods Ireland. I cannot tell you how delighted it makes me feel to have my  blog, that just turned one last week, recognised amongst so many other amazing blogs. It truly is an honour.

Unfortunately my delight has been shortlived and I will not be attending the awards next week. It’s been a year that has seen a lot of bad publicity surrounding circuses in Ireland and a nationwide campaign conducted by the ISPCA (The Irish Society for the Prevention of Cruelty to Animals) to end the use of wild animals in circuses in this country. You can read more about that here. The use of animals in a circus is a controversial one for many people. Despite the fact that no animals will be performing on the night, I feel it would go against my fundamental ethical beliefs on how animals should be treated if I were to attend. I also believe that if I were to buy a ticket for such a controversial venue, I would be directly contributing to the circus and justifying the use of animals for our entertainment.

I am utterly disappointed that I will not be attending the awards on September 15th but I most certainly look forward to next year and I hope that I am just as successful.

I wish to thank you all for taking the time out to vote for me, I really appreciate your love and support.

Love back to you all,

Tanya xx

 

 

 

The Littlewoods Ireland Blog Awards 2016

It’s only three days short of one solid year since I made my first blog post on The Tiny Vegan Kitchen. What a year it’s been. So much has happened, I’ve learned so much and I’ve grown so much. I’ve become very proud of my little blog that I write as a hobby and I’ve been overwhelmed by the recognition it’s gotten over the last twelve months. I never could have imagined that in this short time my Blog would be shortlisted for the Irish Blog Awards. I received confirmation last evening and the voting went live this morning. This is such an honour for me and I’m overjoyed.

I’d like to thank you all for following my blog and my Facebook and the support you’ve given me, you’ve inspired me so much. This stage of the competition is made up of 20% public voting and 80% of votes come from a panel of judges. I would really appreciate it if you could throw me a vote.

If you click HERE!!!! and type in The Tiny Vegan Kitchen on the right hand side search box, the you can vote. Thanks guys, really appreciate it.

Tanya xx

 

Smokey Bean Chilli

Those of you that have been following my blog will know that I am a divil for comfort food and this recipe hits all the spots. It’s so simple to make and it’s a great way to use up left over veggies in your fridge. You could add courgette or aubergine and any beans will do. It’s also really good cold and reheated the following day. Winner!

I had some peppers that I needed to use up so I added them to the dish but if I had to choose one, it would be a red pepper. I’ve written the recipe with just red pepper but like all of my recipes, they’re there to be played with and always use your own taste bud intuition. 

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What you’ll need: (serves 4)

  • 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)
  • 1 teaspoon of smoked paprika
  • Sprinkling of dried chilli flakes
  • Oil for cooking
  • Salt and pepper for seasoning

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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. Serve with some cooling guacamole or vegan sour cream and nachos or boiled rice.

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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