Vegan Recipe Collection Over 800 Vegan Recipes

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1 red pepper
1 fresh chilli
1 onion
1 clove garlic
2 tbsp chopped parsley
455g/ 1 lb ripe tomatoes
1 tsp sea salt
2 14oz cans chickpeas, drained
Chop the peppers, onions, garlic and tomatoes.
Lightly fry the peppers, onion and garlic in the olive oil for a few minutes.
Add the parsley, tomatoes and salt and cook, stirring occasionally, until the tomatoes are pulped.
Combine this mixture with the cooked chickpeas and serve over rice.
Butter Bean and Potato Stew
680g – 1 1/2 lb potatoes
2 onions
2 tbsp vegetable oil
285ml – 1 1/3 cups vegetable stock
1 tbsp finely chopped parsley
1 tsp dried sage
2 14oz cans butter beans (lima beans) drained
1 tsp miso
Cook the potatoes in lightly salted boiling water until tender (or use leftover cooked potatoes). Drain
and chop.
Slice the onions thinly. Sauté in the oil for a few minutes until lightly browned.
Stir in the stock, the parsley and the sage. Then stir in the drained beans. Bring to the boil and simmer
for a further 2-3 minutes.
Remove a little of the stock form the saucepan and cream it with the miso in a cup before stirring into the
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