Sweet Potato Curry Burgers

I’ve just popped one of these burgers out from the freezer for my dinner tonight. I’m thinking I’ll have it with some beets and spinach and maybe some of the yummy humus I made yesterday too. Sometimes I find the best meals are made from the left over bits in the fridge and in the same way often the best meals are made by accident. These burgers were a kind of experiment and what a positive surprise they were, deliciously tasty, great texture and handy to store in the freezer. I think you’ll like them as much as I do. They’re super easy to make too and they’re gluten-free.

 

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What you’ll need: (makes 6 large burgers)

  • 500g sweet potato
  • 400g tin of chickpeas, drained
  • 2 clove of garlic
  • 2 small red onions, finely diced
  • 1/4 cup of fresh coriander, chopped
  • 2 heaped tablespoons of milled flax seeds
  • 2 teaspoons of curry powder
  • 2 teaspoons of ground cumin
  • 1/4 cup of gram (chickpea) flour
  • Salt to taste

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Method:

  1. Preheat the oven to 180°. Take some foil and place one sweet potato on it, bring the foil up around it and close at the top, leaving plenty of space inside for air to circulate inside the pouch. Repeat with the other potatoes. Roast until soft inside, about 30mins.
  2. Chop the garlic and add to a food processor along with the onion, chopped coriander and chickpeas and blend. Remove and add to a large bowl.
  3. When the sweet potato has cooled scoop the potato from the skins and add it to the bowl with the chickpea mix. Add the flax seeds, curry powder, cumin and a good pinch of salt. Mix well with your hands making sure the potato is well mixed into the other ingredients.
  4. Sift in the gram flour and mix well. Refrigerate for at least one hour.
  5. Place a sheet of parchment paper on an over tray and make your patties. It’s best to make the patties wider than thicker t them to cook evenly. Bake for 40 mins.
  6. You can serve immediately or allow to cool before freezing.

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

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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Spanish Tortilla

As soon as we think the Summer is over out comes the sun again. Yesterday reached a whopping 25° and today is set to get just as hot. I recall writing a recipe this time last year during some fine weather. I take full advantage and I eat outdoors as often as I can. Im very lucky in that I have a beautiful roof terrace from which I can enjoy views of the Dublin mountains and the fresh air. It generally gets more use in Spring and Autumn than it does in the summer time. But, I won’t complain.

As most of you are probably aware, the vegan egg has been on the market for some time now but I had never tried it until I made this tortilla. I gotta tell you I was delighted with the result. The texture is so eggy, I really couldn’t believe it.

This tortilla is perfect for lunches as it tastes really good cold the next day. It also works well with some avocado for a tasty weekend brunch.

Vegan Egg in Ireland is supplied by Art of Zen foods and is available at most health stores.

 

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What You’ll Need: (serves 4 t0 8)

  • 1 Large white onion, halved and thinly sliced
  • 600g waxy potatoes (I like to use baby salad potatoes and cook a few hours ahead)
  • Some olive oil for cooking
  • 6 vegan eggs (top tip; use really cold water when mixing the egg)
  • Salt and pepper for seasoning

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Method:

  1. If you cook the potatoes the night before or a few hours before hand they are much easier to cut without falling apart. I cook the with the skins on and aso peel when cold.
  2. Add a little oil to a pan and place over a medium heat. Add the onions and cook until soft, approx 15mins.
  3. While the onions are cooking you can peel and thinly slice the potatoes.
  4. When the onions are translucent, remove from the pan and leave to cool.
  5. If you need to, add a little more oil to the pan and keep on a medium heat.
  6. Using a food processor, prepare 6 vegan eggs according to the packet instructions.
  7. Add the cooled onions and plenty of salt and pepper to the egg mix and stir well. Then add the potatoes and mix gently.
  8. Return the whole mix to the pan and reduce the heat so that the tortilla cooks evenly. Keep an eye on it. If you have an oven proof pan you can finish the tortilla under the grill or, if you’re brave enough you can use a plate to help flip it over. Allow to cook until firm all the way through.

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

 

Garlic and Oregano Bread

It’s a very blustery morning here in Dublin. The sky is black and the heavens are about to open. Although it’s August and it’s still very warm (for Ireland), I’m craving some comfort food. When it comes to the small comforts in my life bread is probably top of the list, well maybe mashed potatoes and bread can share the top spot. Either way I LOVE bread.

This is a simple recipe that I’ve flavoured with some garlic and oregano. I’ve dried out this years crop of oregano and I have a huge supply so thought I’d add some to the bread. You can use whatever herbs you have to hand. The aroma that fills your kitchen is one to savour.

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What you’ll need:

  • 500g strong white flour
  • 1 sachet of fast action yeast
  • 2 cloves of garlic
  • 2 tablespoons of dried oregano
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 320ml of warm water

Method:

  1. Combine the flour, yeast, salt and oregano in a large bowl. Grate in the garlic. Add the water to the flour mix along with the olive oil and mix well.
  2. Turn the dough out onto a clean surface and kneed for 5 to 10 minutes. The consistency should be quite sticky. Use a little extra flour to help prevent the dough from sticking to the surface.
  3. Shape the dough into your preferred shape, I’ve opted for a baguette, and place in a tray or a bowl. Cover with cling film and leave to rest for at least an hour. The dough should double in size.
  4. Tip the dough out onto a clean surface and “knock it back” with your fingers. This is knocking the air out of the dough. Reshape and leave to rest again for an hour. You can cover with a tea towel.
  5. Preheat your oven to it’s highest temperature. Using a sharp knife, cut through a few lines in the top of your bread.
  6. Transfer to a baking tray and cook on max temperature for 10 minutes. Then, reduce to 180° and continue to cook for another 20 minutes.
  7. When cooked the bread should make a hollow sound when tapped on the base. Allow to cool.

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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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.

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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

Method:

  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. 

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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

 

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.

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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

Method:

  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