Vegan Recipe Collection Over 800 Vegan Recipes

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10 large fresh sage leaves, roughly chopped
8 slices of brioche (or crusty french bread) cut into rounds large enough to fit the mushrooms
vegan parmesan sprinkles to taste (optional)
Preheat the oven to 200C/400F.
Put the mushrooms into a large roasting tin, gill side up.
Pour over 2 tbsp of the oil, the lemon juice and half the zest. Season to taste with salt and black pepper
and sprinkle with the sage leaves.
Bake the musrhooms on the top shelf of the preheated oven for 10-15 minutes or until tender.
Meanwhile, drizzle the remaining oil over one side of the brioche (or bread) rounds and divide the
remaining lemon zest evenly between them. Put the brioche/bread under the grill and toast until lightly
browned. Sprinkle on the paremesan (if using) and grill again for a minute or two.
To serve, put the brioche/bread, toasted side down, on 4 warmed individual plates. Put a mushroom on
top of each round and finish with a second round on top, toasted side uppermost. Serve immediately.
Avocado and New Potato Salad in Paprika Dressing
For the dressing:
6 tbsp olive oil
2 tsp hot paprika
55g / 2oz dun dried tomatoes in oil, finely chopped
3 tbsp balsamic vinegar
1 green chilli, deseeded and finely chopped
salt and freshly ground pepper to taste
for the salad:
450g/ 1lb baby new potatoes
1 x 225g / 8oz can of kidney beans
1 large, ripe avocado
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