Vegan Recipe Collection Over 800 Vegan Recipes

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Make the marinade: warm the soy sauce in a small saucepan, add the sugar and heat until dissolved. Stir
in the remaining ingredients. Pour over the tofu, cover and leave to marinate for at least one hour.
Trim any tough stalks from the bok choi. Bring a large saucepan of salted water to the boil. Add the
noodles and place the bok choi in a colander covered with a lid set over the noodles. Cook for a few
minutes until both the bok choi and noodles are just tender.
Heat the sesame oil in a wok or heavy frying pan. Add the tofu with the marinade and fry briskly, then
remove from the pan and set aside. Add the noodles to the pan and toss over the heat with the sesame
seeds. Pile a bed of noodles on to 4 warmed individual plates, top with some bok choi and then the
teriyaki tofu. Serve immediately.
Linda McCartney on Tour
Avocado Hummus
225g/8oz tinned chickpeas, drained
1 tbsp tahini paste
juice of 1 lemon
4 tbsp soy yogurt
3 tbsp olive oil
1 clove garlic
2 large ripe avocados, peeled and stoned
salt and pepper to taste
freshly chopped parsley to garnish
place chickpeas in the blender with the main ingredients upt to and including the avocados. Blend until
well mixed and smooth. Season to taste with salt and pepper. Add more lemon juice if necessary.
Put the hummus into a serving bowl, cover and chill in the fridge. Sprinkle with finely chopped parsley
just before serving.
Caponata Antipasto (Aubergine and Olive Sauce)
10 tbsp olive oil
1 large red onion finely chopped
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