Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 tsp thyme 1/8 tsp red pepper flakes Steam the tempeh for 20 minutes. Process all the ingredients in a food processor until smooth and spread-able. Spread on bread with lettuce and tomato for sandwiches. Chickpea Pita Pockets 1 16oz can chick peas, rinsed, drained and mashed 1/3 cup chopped celery 1 tbsp minced onion 2 tbsp pickle relish (or Piccalilly) 2 tbsp egg-free mayonnaise 1 tsp mustard dash of garlic powder 4 whole wheat pitas lettuce, tomato slices, grated carrot, etc for toppings. Place the chickpeas, celery, onion, relish, mayonnaise, mustard and garlic powder in a bowl and mix well. Cut the pitas in half and open up into pockets. Fill each pita pocket with 1/4 of the chickpea spread, top with lettuce, tomato or other veggies and serve immediately. For bag lunches, pack the spread, veggies and pita bread in separate containers and assemble before eating. “Beefless” Stew 1 cup dry “beef” style textured vegetable protein chunks 7/8 cup boiling water 1 tsp lemon juice 1 medium onion, chopped 1 clove garlic, minced 1 tbsp oil 4 cups water Page 174
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1 (14oz) can tomatoes 1 tsp vegan Worcestershire sauce 2 small bay leaves 2 tsp salt 1/2 tsp black pepper pinch ground allspice 1 vegetable bouillon cube 1 tsp sugar 6 carrots, chopped 3 potatoes, cut into bite sized pieces 1 (10oz) package frozen peas 2 tbsp cornstarch, dissolved in a small amount of water. Reconstitute to textured vegetable protein chunks in the boiling water and lemon juice. Let stand for 5 to 10 minutes. brown the onion and garlic in the oil, add the chunks and continue browning. Add 4 cups water, the tomatoes, Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon cube and sugar and simmer for one hour. Add the carrots, potatoes and peas. Cook another 30 minutes or until the carrots are cooked but still firm. Thicken with the cornstarch. Serve with crusty bread. Butternut and Chestnut Holiday Sauté 1 cup dried lentils, soaked overnight 6 tbsp olive oil 4 shallots, chopped 1 large garlic clove, minced 1 large butternut squash, peeled, seeded and cut into cubes 1 lb tomatoes, chopped and peeled or 1 (16oz) can diced tomatoes 1/2 tsp chopped fresh thyme 1 cup shelled chestnuts Drain the soaked lentils and cover with fresh water. Bring to a boil and cook about 30 minutes, or until the lentils are tender. Heat the oil in a large sauté pan and cook the shallots and garlic until just tender. Page 175
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Biker Beerittos 2 tbsp olive oil 2
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wash stone and chop the dates into
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Put the potatoes in a pan and just
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1 tbsp finely chopped fresh coriand
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1 green chilli finely chopped 1 clo
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salt 250g (8oz) tomatoes quartered
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1/2 tsp dried rosemary 1/2 tsp drie
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1 green chilli, finely chopped juic
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1/2 tsp chilli powder or to taste 1
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cooked papaya and chana dal and ser
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2 tomatoes finely chopped 50g/2oz f
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Method Wash the rice and set aside
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1 tsp mustards seeds 10 curry leave
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Broccoli Curry 2 tbsp oil 2 tbsp se
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200ml / 7oz fresh or canned coconut
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until the liquid is reduced by half
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1 tsp ground caraway seeds 1 12oz b
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Arame Salsa 1 cup dried arame 1 cup
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middle. Pour the chile tofu mixture
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Add the salt. Continue to cook, sti
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1 cup chopped walnuts 4 slices good
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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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