Vegan Recipe Collection Over 800 Vegan Recipes

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.
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