Vegan Recipe Collection Over 800 Vegan Recipes

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2 tomatoes
pinch sea salt
4 tsp lemon juice
285ml / 1 1/3 cups soy yoghurt
4 avocadoes
cooked rice
Chop the onion. Sauté in the margarine along with the mushrooms until tender.
Stir in the curry powder and cook for a few moments longer.
Chop the tomato and add to the saucepan, with the salt. Heat through.
Add the lemon juice and yoghurt. Stir well and heat until just below boiling point.
Peel and halve the avocados. Place on the rice and fill with the mushroom mixture.
Avocado a la King
55g / 1/4 cup vegan margarine
30g / 1/4 cup whole-wheat flour
285ml / 1 1/3 cups soy milk
225g / 2 cups mushrooms
2 tinned red pimentos (or roasted red peppers from a jar)
2 large avocados
as required sea salt
as required ground black pepper
Heat half the margarine in a saucepan, add the flour and cook gently for a minute and then gradually add
the soy milk, stirring constantly to make a white sauce. Set aside.
Slice the mushrooms and sauté in the remaining margarine until tender.
Chop the pimentos coarsely. Add to the white sauce along with the mushrooms.
Peel and dice the avocados. Add to the white sauce just before serving. Season to taste. Serve over
whole wheat toast.
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