Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
as required salt
4 small leeks
4 sticks celery
225g / 4 cups mushrooms
285ml / 1 1/3 cups soy yoghurt
Cook the bulgar wheat in salted water until tender
Heat the oil and add the curry powder. Cook over a gentle heat for 1 minute.
Slice the leeks finely and chop the celery and mushrooms, then stir fry them in the seasoned oil for a few
minutes until just tender.
Turn off the heat, stir in the yoghurt and mix well.
Serve the sauce over the bulgar wheat
Gnocchi alla Romana
1140ml / 5 cups soymilk
as required salt
as required freshly ground black pepper
as require nutmeg
225g / 2 cups semolina (farina)
55g / 2 oz nutritional yeast or 2 tbsp vegan Parmesan
85g / 1/3 cup margarine
as required tomato sauce (a jar of Seeds of Change Roasted Garlic Tomato Sauce is really good with
this)
heat the milk in a saucepan, seasoning it with salt, pepper and a good grating of nutmeg. Sprinkle in the
semolina (farina) and bring to the boil. Stir continuously over a low heat until thickened.
Stir in half the yeast flakes or vegan parmesan and 55g / 1/4 cup margarine into the semolina, then
spread it on an oiled dish or board and smooth it down to about 1.5cm / 1/2 inch. Cool and then chill
until ready to prepare.
Cut the mixture into small squares and put the squares, overlapping if desired, into a greased ovenproof
dish. Sprinkle with the other half of the yeast flakes or vegan Parmesan and dot with small pieces of the
remaining margarine.
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