Vegan Recipe Collection Over 800 Vegan Recipes

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2 tsp ground cumin
pinch cayenne pepper
1 14oz can tomatoes
salt and pepper to taste
Chop the onion and sauté in oil for 2-3 minutes.
Peel the potatoes and chop in to small pieces. Add to the saucepan and continue cooking for a further
3-4 minutes, stirring often.
If using fresh beans, top and tail them. Add to the saucepan. Sprinkle in the cumin and cayenne and stir
well.
Put tomatoes into a liquidizer and blend. Add to the saucepan. Stir, bring to the boil then lower the heat
(but not too much), cover and leave to cook for 12-15 minutes, stirring occasionally. By this time the
beans and the potato should be tender and the tomatoes reduced to a thick paste. Taste for seasoning
and add salt and pepper.
Serve immediately.
Hummus Patties
2 14oz cans chickpeas, drained
2 cloves garlic
115g – 2 cups wholewheat breadcrumbs
3 tbsp tahini
2 tsp ground cumin seeds
juice of 1/2 lemon
vegetable oil
Put the drained beans in a large mixing bowl and mash them well. Crush the garlic and add it to the
bowl.
Add the breadcrumbs, tahini, cumin seeds and lemon juice if using (the taste and texture will be fine
without it). Add seasonings if desired. Mix well and form into eight large or 16 small patties.
Heat some oil in a frying pan and shallow fry the patties until lightly browned on both sides.
Chickpeas in a Spanish Sauce
1 green pepper
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