Vegan Recipe Collection Over 800 Vegan Recipes

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1 cm / ½ inch fresh ginger, grated
salt and pepper to taste
50g / 2oz sunflower seeds, toasted
rinse Quinoa and put in a large saucepan with the double its volume of cold water. Bring to a boil and
cook uncovered fro 10-15 minutes.
In a large frying pan, heat 2 tbsp of the oil and fry the tofu until golden all over. Drain on kitchen paper
and set to one side.
Heat remaining oil in a wok. Sauté the onion and garlic, then add the carrots, cauliflower and pepper.
Stir fry over a medium heat for 3-4 minutes then add the leek, cauliflower, celery and cabbage. Stir in the
tamari, sugar and lemon juice, spices, fresh ginger. Add the Quinoa and continue cooking over a medium
heat for a further 5 minutes stirring continuously. Season to taste with salt and pepper. Serve topped with
the tofu and sunflower seeds. This is delicious with mango chutney.
Mung Bean Stew
225g / 8oz mung beans, soaked for a minimum of 8 hours
25g / 1oz margarine
2 cloves garlic, crushed
1 medium onion chopped
2 tbsp tomato puree
½ each green pepper, deseeded and cut into small cubes
1 green chilli, deseeded and chopped finely
300ml / ½ pint water
Method
Drain the mung beans and put them into a large saucepan. Cover the beans with the water and boil for
30-40 minutes until tender. Remove from the heat: mash half with a fork or potato masher and leave the
other half whole.
Heat the margarine in a medium saucepan, add the garlic and onion and fry until golden brown. Add
tomato puree, the mashed beans, whole beans and the peppers and chilli. Add the water and mix well.
Cover and simmer for about 20 minutes. Serve hot.
Minted Pea and Spinach Soup
25g / 1oz margarine
1 large onion chopped
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