Vegan Recipe Collection Over 800 Vegan Recipes

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Black-eyed Bean Salad
1 cup dried black-eyed beans
juice of 1 lemon
3 tbsp olive oil
1 1/2 cups fresh parsley
as required sea salt
as required ground black pepper
The night before, cover the beans with boiling water and leave to soak overnight.
In the morning, drain them, cover with lots of fresh water, bring to the boil, then lower the heat. Sprinkle
in a little lemon juice, then cover and leave to simmer until tender, about 45 minutes. After about half an
hour, add a little more lemon juice (this keeps the white colour of the beans from becoming brown) and
few minutes before the end of cooking time add a little sea salt.
Drain the beans, and while still hot, pour the remainder of the lemon juice and the olive oil over them.
Stir well. Leave to cool, then chill.
Chop parsley finely. Just before serving stir in the parsley into the beans and add salt and pepper to
taste.
Tagliatelle All’ Alfredo
12-14oz whole-wheat tagliatelle
2oz or 1/4 cup vegan margarine
1 – 1 1/2 cups (or 2 120g cartons) vegan cream
1/2 cup nutritional yeast or 2 tbsp vegan Parmesan
as required sea salt
as required freshly ground black pepper
Cook tagliatelle until just tender and drain.
Melt the margarine over a low heat in a large saucepan. Add the cream. Add the tagliatelle, add a little
sea salt and lots of pepper and mix well. Sprinkle yeast or parmesan over the top. Place under a heated
grill (broiler) for a couple of minutes to brown the top and serve.
Tofu and Miso Sauce for Spaghetti
1lb firm tofu
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