Vegan Recipe Collection Over 800 Vegan Recipes

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saucepan.
Serve immediately with rice or bread.
Vegetable and White Bean Casserole
680g – 1 1/2 lbs mixed root vegetables (carrots, turnips, Swedes)
225g – 1/2 lbs potatoes
1 small head celery
3 onions
55g – 1/4 cup vegan margarine
2 14oz cans butter(lima) beans or haricot(navy) beans, drained
285ml – 1 1/3 cups water
2 tsp yeast extract (marmite etc)
1 14oz can tomatoes
55g – 1/4 cup breadcrumbs
Dice the root vegetables and potatoes. Trim and slice the celery and the onions.
Melt the margarine in a large saucepan. Add the diced vegetables, celery and onion. Stir over moderate
heat for 5 minutes.
Stir in the beans, water, yeast extract and the can of tomatoes. Bring to the boil, then transfer to a large
casserole.
Cover and bake in the centre of a moderate oven at 350F/180C for 1 1/4 – 1 1/2 hours until the
vegetables are cooked.
Remove lid from the casserole. Sprinkle the breadcrumbs over the vegetables and cook for a further
20-30 minutes in the oven until the topping is crisp and golden.
Megedarra
285g – 1 3/4 cups brown rice
285g – 1 3/4 cups brown lentils
as required sea salt
as required vegetable oil
3 large onions
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