Vegan Recipe Collection Over 800 Vegan Recipes

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as required ground black pepper
Put the rice and lentils in a large saucepan, pour boiling water over them, cover the pan and leave to
soak for several hours.
Chop one of the onions finely and fry in a little oil until tenderised and turning golden.
Drain the rice and lentils then return them to the saucepan, cover with water, add the fired onion and a
little sea salt and bring to the boil. Lower heat and simmer for about 25 minutes. Taste for salt and add
more if necessary. Grind in pepper to taste.
A few minutes before the rice and lentils are ready, slice the other two onions thinly and fry them in very
hot oil, stirring constantly so they don’t burn but turn very dark brown.
Put the sliced fried onions on top of the rice and lentil mixture. Top with soy yoghurt if desired.
Armenian Black-eyed Beans and Nuts
225g – 1 1/4 cups black-eyed beans
2 onions
100ml – 1/2 cup olive oil
1 tsp unrefined sugar
1 tsp sea salt
1 8oz can tomatoes
2 tsp tomato puree/paste
140g – 1 cup mixed nuts
1 tbsp chopped parsley
Cover the black-eyed beans with boiling water and leave to soak for several hours or overnight. Cook
until tender and drain.
Chop the onions and sauté them in the olive oil until soft. Chop the nuts coarsely.
Liquidize the tomatoes and add them to the saucepan with the rest of the ingredients.
Simmer for 10-15 minutes before serving.
Caribbean Salad
1/2 green pepper
1/2 red pepper
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