Vegan Recipe Collection Over 800 Vegan Recipes

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3 tbsp soy sauce
Place the potatoes in a pot with water to cover and bring to a boil. Turn down the heat and cook until
tender. Allow to cool before handling, then slip the skins off. Place half the potatoes in a food processor
and process for a minute until smooth. The resulting mixture should be slightly elastic. (this helps to bind
together). Mash the remaining potatoes in a bowl and combine with the soymilk and processed potatoes.
Mix in the vegetables and flavour with the 1 tbsp soy sauce, salt and pepper. Form 10 to 12 small
croquettes about 1/3 to 1/2 inch thick. Coat each with flour, dip in the soymilk and coat well with the
bread crumbs.
To cook, either use the traditional method of deep-frying in oil until golden brown or place on a baking
sheet that has been sprayed with non-stick cooking spray, spray the croquettes well and then bake for
15-20 minutes at 400F until crispy and brown.
To make the dipping sauce, mix the ketchup with the 3 tbsp soy sauce.
Serve hot.
Daikon Salada (Daikon Salad with Lime-Ume Dressing)
1/3 cup freshly squeezed lime juice
1/3 cup unrefined sugar
1 tbsp ume (salted ume plum paste)
12 oz daikon, peeled and cut into thin matchsticks
any soft leaf lettuce for garnishing
1 sheet nori, slivered
Mix the lime juice, sweetener and ume paste well. Combine with the daikon and toss. Place a mound of
daikon on a lettuce leaf, top with nor slivers and serve immediately.
Roasted Asparagus with Lime Ponzu Sauce
For the lime ponzu sauce:
1/4 cup lime juice
1 tbsp soy sauce
1/2 tsp salt
1 tbsp sweetener (ie unrefined sugar, concentrated fruit syrup etc)
2 – 3 tbsp mirin
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