Easter Sunday Pie

This pie is one of my favourites and it’s a perfect dish for Easter celebrations. The recipe is inspired by my Nan’s famous mince pie where her filling is made from ground beef meat. I’ve substituted the beef for lentils and with the addition of marmite there is no sense of missing out from this vegan pie.

I’ve used my Kenwood Multipro Food Processor to lighten my efforts, it makes the pastry super easy and I can chop the mushrooms in a matter of seconds with the disc blade. I substituted 100g of plain flour for 100g of almond flour which makes the pastry a lot shorter but you can simple use 400g of plain flour if you prefer.

Team this pie up with delicious Mustard Mash for a real Easter treat!


What you’ll need for the pastry: Makes two pies

  • 300g plain four
  • 100g ground almonds (optional, you can use plain flour instead)
  • 200g vegan margarine
  • pinch of salt
  • a little water for mixing

What you’ll need for the filling: Makes two pies with a little left over

  • 300g puy lentils, soaked for at least 2 hours, rinsed and drained
  • 2 medium onions, diced
  • 4 large cloves of garlic, finely diced
  • 1 stick of celery, rough bits trimmed and sliced into 1cm pieces
  • 3 medium carrots, washed and diced into 0.5cm cubes
  • 200g chestnut mushrooms, sliced
  • 2 tablespoons of oil
  • 2 teaspoons of marmite
  • 2 Tablespoons of tomato puree
  • 1.5ltr of veg stock
  • A splash of soy sauce
  • A bouquet garni of 1 sprig of rosemary, 3 sprigs of thyme and two bay leaves. If you have some muslin wrap them up in it as the herbs tend to separate in the heat and you don’t want to bite into a sprig of rosemary in your pie.


Method for the pastry:

  1. Using your multipro food processor fitted with the knife blade, pulse together the flour and the vegan butter. Add a pinch of salt. With the machine running add a tablespoon of water at a time until the pastry comes together.
  2. Tip out onto a dry surface and knead briefly until the pastry has come together nicely. Wrap and leave in the fridge for at least 30 mins.

Method for the pie filling:

  1. Heat one tablespoon of oil in a large pot over a medium heat and add the onions. Cook until translucent before adding the garlic, continue to cook for another few minutes. Add the carrots and celery and continue to cook, stirring occasionally.
  2. Attached the thick slicing disk blade to your Kenwood Multipro Sense Food Processor and slice the mushrooms.
  3. In a separate pan or skillet add the remaining oil and heat over a medium heat before adding the mushrooms. Cook until all the moisture has evaporated.
  4. Add the mushroom mix to the other pot followed by the lentils, stir well. Add the stock, herbs, tomato puree and marmite and cook until lentils are tender but not soft, approx 30 to 40 minutes.
  5. To make the pie, preheat the oven to 180°C and lightly flour a clean surface. Remove the pastry from the fridge and divide into 4 pieces; 2 tops and 2 bottoms. Roll out each piece, rotating each time you roll to ensure a round shape. You want your pastry to be about 0.5cm thick.
  6. Grease the inside of a shallow pie tin with some vegan margarine. Roll one piece of pastry around your rolling pin and lift above the tray. Unroll the pastry onto the tray. Gently lift and drop the pastry into the corners and press it in, careful not to tear the pastry.
  7. When the lentil mix has cooled a little spoon it into the pie tray. Repeat the same process with the lid and seal the edges by pinching the top and bottom layers together. Trim the edges with a sharp knife.

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

Lemony Risotto with Wild Garlic and Grilled Asparagus

Wild garlic, a commonly found plant in many wooded areas around Ireland during Spring. This is my favourite time of the year and I’ll try to get as much garlic as possible so that I can enjoy pestos, breads, and I’ll even make salads with the baby leaves. You gotta’ be careful when picking it though so click here to find out more about this delicious wild food.

There are many uses for wild garlic and one of my favourite recipes is to simply add it to a food processor with some extra virgin olive oil and generously brush onto flat breads before cooking on a pan.

Another way I love to use it is in a risotto with a hint of lemon and grilled asparagus. Delicious!


What you’ll need (serves 6):

  • 300g of risotto rice, I’ve used arborio
  • hand full of wild garlic leaves sliced
  • 4-5 baby asparagus per person
  • 3 shallots, finely chopped
  • 1 stick of celery, finely chopped
  • 1.3 litres of veg stock
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of vegan parmesan
  • The juice of half a small lemon (optional)
  • 150ml dry white wine
  • olive oil
  • salt and pepper



  1. Heat a little olive oil in a pan and gently cook the shallots and celery until the shallots become translucent. Turn the heat up a little and add the rice, stirring it to coat it in the mix and to heat it through.
  2. Add in the wine and simmer until the wine has reduced by half. Now add a ladle of the stock. Simmer until this has reduced and continue this process until your rice has cooked. Stir regularly to release the starch in the rice, making the dish sticky.
  3. It is important to taste your rice to test the flavour but also the cooking as it may be ready before you’ve used all of the stock. The texture should have some bite but it shouldn’t be hard.
  4. When the dish is almost cooked add in the wild garlic. Stir well and add in the nutritional yeast and parmesan.
  5. Add in the lemon juice and season well with freshly ground salt and pepper.
  6. Meanwhile heat a griddle pan over a high heat. Pour a little olive oil over the asparagus, add some freshly ground salt and pepper. Place the spears on the hot griddle pan and cook for a couple of minutes on each 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

Irish Vegetable Soup with a Smoked Garlic Cashew Cream

There’s nothing like a bowl of hot, thick soup on a cold day, or evening for that matter. We’re really into the cold months now and although devouring a large bowl of this smooth and substantial soup is the best part, I also love the aroma that fills my house after I’ve made it. The addition of thyme and rosemary makes the place smell like Christmas, it’s so warming, especially after a trip to the park with Betty and Bo on a freezing cold day.


What You’ll Need: For the soup, serves 8 to 10

  • One large white onion, finely diced
  • 6 cloves of garlic, peeled and finely diced
  • 4 carrots, peeled and sliced
  • 2 leeks, well washed and cut into 0.5cms slices
  • 4 medium potatoes, peeled and diced
  • 1/2 celeriac, peeled and diced
  • 2 parsnips, peeled and diced
  • 100g of kale, well washed and removed from stalks
  • 4 sprigs of thyme, leaves removed
  • 3 sprigs of rosemary, leaves removed and finely chopped
  • 2 bay leaves
  • 2 litres of veg stock
  • 2 tablespoons of oil for frying
  • 1/2 teaspoon of freshly ground pepper
  • 1/2 teaspoon salt


  1. Add the oil to a large pot and heat over a low flame. Add in the onion, garlic and celeriac. Stir through and add the carrots. Cover with a lid and cook on a low heat until the onions become translucent, about 10mins.
  2. Add in the leeks, parsnips, potatoes and the herbs giving them a good stir. Then add the stock and simmer for another ten minutes.
  3. Stir the soup mix well before adding the kale. Return the lid and simmer for a further 10 to 15 minutes or until the potatoes have softened.
  4. Remove the bay leaves and using a hand blender blend until you have a smooth texture. Add some water if it’s too thick.
  5. Season with salt and pepper.

What you’ll need for the Cashew cream:

  • 1/2 cup of cashews soaked over night
  • one bulb of smoked garlic
  • unsweetened almond milk


  1. Preheat the oven to 160°. Cut the top off the bulb of garlic and place it on a tray in the oven.
  2. Place the soaked cashews in a high-powered blender and pulse. Slowly add the almond milk until you get a consistency like that of double cream.
  3. When the garlic has roasted, approx 20 mins, remove for the oven and allow to cool. Then, squeeze out the cloves. They should be very soft.
  4. Add one clove to the cashew mix still in the processor and pulse until smooth. Taste and continue to add to your liking. Depending on the garlic, two cloves is usually enough. You can you the rest of the cloves to make a garlic butter.

Prep Time: 40 mins    Cooking Time:40mins

Serve up the soup into your favourite soup bowl and pour three or four generous drops of the cashew cream on top. If you run a sharp knife around in a circle, cutting through the cream you’ll create a nice decoration for your soup. Top with some fresh parsley.

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