Vegan Recipe Collection Over 800 Vegan Recipes

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3 slices fresh ginger, shredded finely
1 medium onion sliced finely
40g / 1 ½ oz shiitake mushrooms shredded
425ml / ¾ pint water
15g / ½ oz Chinese or porcini dried mushrooms, soaked in hot water for 20 minutes, then drained and
sliced
85g / 3oz tinned straw mushrooms halved
85g / 3oz tinned bamboo shoots cut into matchsticks strips
2 spring onions shredded
1 green or red chilli sliced lengthwise and deseeded
600ml / 1 pint vegetable stock
115g / 4oz frozen peas, defrosted
chopped spring onions to garnish
Mix the cornflour, vinegar, water, sherry and soy sauce together until smooth. Season to taste with
pepper.
Heat the oil in a wok or large frying pan over a medium heat and stir-fry the ginger onion and shiitake
mushrooms for 2 minutes. Add the water bring to the boil and add the dried mushrooms, straw
mushrooms, bamboo shoots, spring onions, chilli and stock.
Bring to the boil and simmer gently for 30 minutes, then add the peas and heat them through. Cook
gently for 3 minutes, then slowly stir in the vinegar/cornstarch mixture until the soup thickens.
Remove the chilli (or not) and garnish with chopped spring onions before serving.
African Vegetable Soup with Coconut
2 tbsp vegetable oil
1 large onion
175g / 6oz each turnip, sweet potato and pumpkin, peeled and cubed
1 tsp marjoram
1 ½ tsp each ground ginger and cinnamon
salt and pepper to taste
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