Vegan Recipe Collection Over 800 Vegan Recipes

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2 tbsp vegetable oil plus additional for deep frying
2 onions
2 cloves garlic
115g/2 cups mushrooms
2 sticks celery
340g/ 3/4 cups tomatoes
2 carrots
120ml / 1/2 cup tomato ketchup
140ml / 2/3 cups water
2 bay leaves
as required ground black pepper
3 tsp miso
2 tbsp hot water
Cut the tofu into small cubes and deep fry until golden. Set aside.
Chop the onions coarsely and the garlic finely.
Sauté in oil for 2-3 minutes.
Chop the mushrooms, celery and tomatoes. Grate the carrots. Add to the onion, stir and cook for a
further 2-3 minutes.
Add the ketchup, water, bay leaves, pepper and tofu. bring to the boil, then lower the heat and simmer
for about 15 minutes.
Cream the miso in a cup with the 2 tbsp hot water and add to the tofu sauce. Simmer for another minute,
then remove from the heat and serve over spaghetti.
San Clemente Curry
1 large onion
1 tbsp vegan margarine
455g / 1 lb mushrooms
2 tsp (or more to taste) curry powder
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