Vegan Recipe Collection Over 800 Vegan Recipes

Put the potatoes in a pan and just cover them with cold water. Bring to a boil and boil gently for a total
of 15-20 minutes or until tender when pierced with a fork. Halfway through the cooking, add the
cabbage quarters to the pot. When done, drain very well. Remove the cabbage and slice into thin strips
and set aside. Add the margarine, half of the soymilk, salt and pepper to the potato pot and mash,
smoothing out all the lumps. Add the remaining soymilk, blending until you have a thick puree. Add the
shredded cabbage and mix until well blended. Taste and correct seasonings. Return the pot to low heat,
stirring frequently until hot. Serve in a heated serving bowl garnished with the scallions.
Garlic fried Eggplant
1 medium eggplant (about 1.5 lbs)
salt
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freshly ground pepper
6 tbsp olive oil
2 cloves garlic, chopped fine
3 tbsp finely chopped parsley
Method
Cut the eggplant into slices ¼-1/2 inch thick. Sprinkle lightly with salt and pepper and let drain on paper
towels for 30 minutes; pat dry. Heat the olive oil in a large skillet. Add the garlic, and then the eggplant
slices and cook over a moderate heat, turning once or twice until they are golden. Serve hot, sprinkled
with the parsley.
Lyonnaise Potatoes
3 tbsp margarine
1 small onion, chopped fine
3 cups potatoes in small cubes (3-4 potatoes)
4 tbsp vegetable stock
salt & pepper
Method
Melt the margarine in a skillet. Add the onion and cook until transparent. Add the potatoes and mix well.
Stir in the stock, lower the heat, and simmer, covered, until the potatoes are tender and lightly browned
on the bottom. Season with salt and pepper to taste. Serve hot.
Sweet Potato and Apple Scallop
2 cups thinly sliced boiled sweet potatoes or yams (about 2 medium potatoes)
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