Vegan Recipe Collection Over 800 Vegan Recipes

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Add the squash and cook for a few minutes. Add the tomatoes and thyme, and cook for 10 minutes.
Add the lentils and cook for 10 more minutes or until all the ingredients are tender. Add the chestnuts and
warm through. Serve with crusty bread.
Smoky Spuds and BBQ Beans
4 sweet potatoes
vegetable oil for brushing the potatoes
2 cups cooked black beans (canned are OK)
3/4 cup barbecue sauce
Scrub the potatoes and cut them crosswise into thin slices. Brush with oil and grill for 15 – 20 minutes,
turning the potatoes over once.
Meanwhile, combine the black beans and barbecue sauce in a medium saucepan. Simmer over very low
heat to keep the beans warm while you’re grilling the potatoes.
Top the potatoes with the hot black beans and serve.
Stuffed Roasted Poblanos
6 fresh poblano peppers (or Anaheim’s – they can be found in the UK in Sainsbury’s or Tescos)
2 cloves garlic
2 cups fresh cilantro (aka coriander) lightly packed
3 tbsp fresh limejuice
1 tsp salt
1 lb firm tofu
1 cup tomato sauce or salsa
Preheat the oven to broil.
Wash the peppers, then roast them under the broiler, turning them until charred and blistered all over.
Close the blistered peppers in a plastic or paper bag for about 15 minutes then remove the peels,
membranes and seeds. Slit the peppers open down one side.
Turn the oven down to 350F
Chop the garlic in a food processor, add the cilantro leaves and chop. Add the limejuice. Salt and tofu
and blend until creamy. Stuff each pepper with about 1/3 cup of the tofu filling. Arrange the stuffed
peppers in an 11x7 inch-baking dish. Pour the tomato sauce / salsa over the peppers and bake 35 – 40
minutes.
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