Vegan Recipe Collection Over 800 Vegan Recipes

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2 fennel bulbs, cut into wedges
2 red onions, cut into wedges
2 tbsp olive oil
1.1kg (2 1/2 lbs) floury potatoes, such as King Edwards, peeled and cut into chunks
50g (2oz) margarine
2 oranges, peeled and segmented
50g (2oz) walnut halves, roughly chopped
juice of one orange
4 level tbsp freshly chopped dill
Preheat oven to 220C. Put the fennel wedges in a large roasting tin. Add the red onions and half the oil
and season well. Roast for 45 minutes or until soft.
Meanwhile, put the potatoes in a large pan of cold, salted water. Cover and bring to the boil. Simmer
gently for 15-20 minutes or until tender. Drain well, then add margarine, season with salt and pepper and
mash until smooth. Keep warm.
Add the orange segments and walnuts to the vegetables in the roasting tin. Cook for a further 5 minutes.
Mix together the orange juice and the rest of the olive oil and season well to taste. Fold the dill through
the mash then spoon onto four warm plates and top with the roasted vegetables. Drizzle over the orange
juice and olive oil dressing and serve immediately.
Spicy Bean and Tomato Fajitas
2 tbsp sunflower oil
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
1/2 tsp hot chilli powder
1 tsp each ground coriander and ground cumin
1 tbsp tomato puree
400g can chopped plum tomatoes in juice
220g can red kidney beans, rinsed and drained
1 x 300g can each borlotti and flageolet beans, rinsed and drained
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