Vegan Recipe Collection Over 800 Vegan Recipes

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1 small red onion, sliced finely
1 large clove garlic, crushed
60ml / 2oz olive oil
juice of ½ lemon
salt and pepper to taste
chopped parsley and halved olives to garnish
Prick the aubergines all over with a fork and bake them at 180C/350F for 40-45 minutes turning once
or twice.
Leave them to cool, then peel them and chop flesh, allowing the juices to run off. Put the flesh into a
blender with the onion, garlic, olive oil, lemon, salt and pepper and blend well. Put the dip into a bowl
and chill in the fridge.
To serve, bring it up to room temperature and then drizzle with a little olive oil, sprinkle with fresh
parsley and halved olives, along with warmed pita breads.
Curried Sweetcorn
4 tbsp vegetable oil
450g / 1lb frozen or tinned sweetcorn or kernels freshly cut from the cob
1 large onion, chopped finely
4 tbsp freshly chopped coriander (or flat leaf parsley)
2 cloves garlic, crushed
2.5 cm / 1 inch piece fresh ginger peeled and grated
2 tsp ground cumin
2 tsp curry powder
150ml / ¼ pint soya yoghurt
Heat the oil in a large frying pan or wok and fry the corn for about 3 minutes over a medium heat, turning
until the kernels are lightly browned. Using a slotted spoon, remove corn from the pan.
Add the onion to the pan and fry until it is soft, about 10 minutes, then add the coriander or parsley,
garlic and ginger. Stir well for 2 minutes, then add the spices. Simmer 8-10 minutes, remove from the
heat and stir in the yoghurt just before serving.
Plantain and Corn Soup
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