Vegan Recipe Collection Over 800 Vegan Recipes

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Chop the onions and sauté in the oil until tender. Add the potatoes and stir well over a moderately high
flame until the onions and potatoes begin to brown. Then add the cabbage and continue stirring. Season
well.
Cauliflower Romagna-Style
1 cauliflower
30g / 2 tbsp vegan margarine
3 tbsp vegetable oil
1 clove garlic crushed
2 tbsp chopped parsley
as required sea salt
as required ground black pepper
6 tbsp water
1 tbsp tomato puree (paste)
Divide the washed cauliflower into individual florets.
Heat the margarine and oil in a saucepan and fry the garlic and parsley for a few moments.
Add the cauliflower, stir and cook for several minutes, then add the seasoning, water and tomato puree
(paste). Cover the pan and cook over low heat until tender (about 15-20 minutes).
Hot Blackberry Soup
2pts/5 cups water
680g/1 1/2 lb fresh blackberries
55g/2oz vegan margarine
1 1/2 tbsp whole-wheat flour
55g/ 1/3 cup raw cane sugar
30g/ 3 tbsp chopped almonds
Put the water in the saucepan and add the berries. Bring to the boil and simmer until tender, then put
them through a sieve. Return the sieved berries to the cooking liquid, discard the pulp.
Heat the margarine in a pan and stir in the flour. Add the soup gradually stirring constantly to avoid
lumps. Sweeten (the amount given is only a rough guide as berries vary so much in sweetness) and
simmer for about 10 minutes.
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