Vegan Recipe Collection Over 800 Vegan Recipes

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salt and pepper to taste
1/4 cup roasted sunflower seeds
1 bay leaf
For the coconut sauce
1 large onion, chopped
2 skinned tomatoes, chopped
50g (2oz) margarine
2 tsp soy sauce
1 tsp brown sugar
150ml (5oz) coconut milk
Soak the beans overnight, then strain off the water and rinse them. Add the beans to a saucepan of fresh
water, add a bay leaf, bring to the boil and cook slowly until the beans are tender (about 1 hour). Strain
off the water and remove the bay leaf.
Pre-heat the oven to 180C (350F).
Meanwhile, place the chopped onion, garlic and red pepper in a food processor and chop finely.
Alternatively, chop them finely by hand. Put the chopped vegetables in a large bowl and set it aside.
Blend the kidney beans in food processor in two batches, then add the bean puree and the oatmeal to
the bowl with the chopped vegetables and mix well.
Oil a 2 pint loaf tin or deep oven-proof dish and spoon in the mixture. Pack firmly and leave it to stand
for 5 minutes.
Scatter a handful of sunflower seeds on top. Cover with foil or a dish lid and bake in the oven for 20
minutes. Allow the loaf to cool slightly before turning it out on the plate.
To make the coconut sauce
Fry the onion in margarine until caramelised. Add the curry powder and brown sugar. Next, add the
chopped tomatoes, soy sauce and coconut milk. Cook gently for 5 minutes and serve hot with the loaf.
Black Eye Peas and Rice
Serves 4
250g(12oz) brown or white long grain rice
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