Roasted Red Pepper Relish

At this time of the year I like to enjoy simple foods and lots of salads. But simple shouldn’t mean lacking flavour, oh no. This beauty of a relish is one that goes well with so much and I always keep some in my freezer. I like to serve it along side some of my other freezer favourites like falafel or my sage and onion vegan sausage, but it even works on veggie burgers with large helpings of pickled gherkins.


What you’ll need:

  • 3 red peppers roasted and peeled and chopped click here for info on how to prepare these. Or just buy a jar but they’re more pricey.
  • 400g tine of chopped tomatoes.
  • one white onion, very finely chopped
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon of paprika
  • 1 tablespoon of sunflower oil


  1. Gently cook the onion in the sunflower oil until translucent.
  2. Stir in the paprika.
  3. Add in all of the other ingredients and leave to simmer for about 15 minutes or until most of the water has evaporated.
  4. Using a hand blender, blend the ingredients.

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


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. 


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



  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.


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


Simple Sliders!

The sunshine has departed from the emerald isle but the atmosphere is still one of a summer time vibe. You see Ireland are competing in the UEFA Championships and Irish football fans really know how to bring a smile to faces, even if it’s raining. YouTube is already brimming with sing-song session clips direct from Paris. My sister called over for our first Meatless Monday in quite a while and this coincided with Ireland’s first match. They drew 1-1 with Sweden but Ireland’s efforts in this game were so outstanding that it’s left us all hopeful of better results to come. Here’s hoping!

To mark the occasion I made my sister’s favourite thing to eat, and the thing that helped her open her mind to new foods, vegan foods…the falafel. I made delicious, traditional falafel with roasted garlic tahini sauce and curly fries. Click here to find out how to make curly fries and here to see how to make the roasted garlic tahini sauce.


What you’ll need: (makes about 20 falafel burgers)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)
  • mini slider buns


  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium-sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batches. Cook for a couple of minutes on each side until golden brown before drying off on kitchen towel.
  6. Place a burger onto a lightly toasted bun and dress accordingly. I’ve used pickled gherkins, roasted garlic tahini sauce, tomato and fresh wild rocket 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

Muhammara (A Smokey Roasted Red Pepper and Walnut Dip)

On a recent trip to Istanbul my friends and I were blown away by the mezze plates and in particular this dip. Originally from Syria there are many slight variations of the recipe of muhammara but the addition of smoked paprika to this one really sets it apart. It’s winning combination of roasted red peppers, toasted walnuts, garlic and pomegranate molasses always surprises my dinner guests.


What you’ll need: Serves 6 as a mezze

  • 2 Roasted red peppers with skins peeled
  • 1 cup toasted walnuts
  • Juice of 1/2 lemon
  • 1/4 cup of toasted breadcrumbs
  • 1 tablespoon of pomegranate molasses
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of cumin
  • 2 tablespoon of olive oil



You have two options here, you can buy a jar of roasted red peppers and save yourself some time or you can roast and peel the skins yourself and save some shillings.

Preheat your oven to 180°C, add some oil to a roasting dish and heat in the oven for a few minutes. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly.


Remove the red peppers and give them a minute to cool before placing them into a plastic bag. This allows them to sweat and makes peeling the skin off much easier.

Leave the peppers to cool in the bag and roast the walnuts and breadcrumbs until they are golden. When the peppers have cooled remove the skins and place in a blender with all of the other ingredients. Depending on the texture you prefer you can add a little more oil and pulse for longer for a smoother, more creamy paste. Personally I like it dryer with more bite. Serve along side some flat breads as part of a mezze or on ciabbatta with avocado as a canape.


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