Vegan Recipe Collection Over 800 Vegan Recipes

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Preheat the oven to 225C/425F. Put the onions into an ovenproof dish and drizzle the olive oil and
vinegar over them. Season with salt and pepper. Cover the dish tightly with a lid or aluminium foil. Pierce
each potato a couple of times with a skewer. Put the onions and potatoes in the oven and bake for 1
hour. Remove the potatoes. Remove the foil or lid from the onions and bake for a further 15 minutes.
Heat a little olive oil in a wok or large frying pan. Add the spinach and cook over high heat for a couple
of minutes until wilted. Halve the potatoes lengthways. Mix the spinach into the onions, divide the mixture
between the potato halves and season well with salt and pepper. Drizzle balsamic vinegar over the top
and serve.
Individual Crispy Porcini Bakes
30g (1oz) dried porcini
2 tbsp olive oil, plus extra for drizzling
5 shallots, sliced
4 garlic cloves, chopped
450g (1lb) field mushrooms, sliced
340g (12oz) penne pasta
55g (2oz) fresh breadcrumbs
30g (1oz) pine nuts
handful of fresh thyme leaves roughly chopped
salt and black pepper
Pour 150ml (5oz) hot water over the porcini and leave to stand for 30 minutes. Drain and finely chop the
porcini. Squeeze out their juice with your hands and reserve all the liquor.
Heat the olive oil in a frying pan. Add the shallots and garlic and sauté over a moderate heat for a few
minutes until softened and golden. They must not brown. Add the field mushrooms and cook for a further
5 minutes. Stir in the porcini and their reserved liquor and boil rapidly for 5 minutes until syrupy.
Bring a large saucepan of water to the boil and cook the pasta according to the instructions on the
packet. Drain and return the pasta to the saucepan. Add the mushrooms and toss well. Divide the pasta
between 4 individual gratin dishes.
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