Vegan Recipe Collection Over 800 Vegan Recipes

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Method
In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile,
prepare all the other ingredients so that they are to hand once you start stir-frying. Heat about 2.5 cm / 1
inch of the oil in a large wok and fry the tofu over a medium heat, turning the pieces until they are golden
all over. Remove with a slotted spoon and drain on kitchen paper.
Pour all but two tbsp oil from the wok, sauté the garlic, add the drained noodles and toss until they are
coated with the oil. Add the stock, limejuice, sugar and soy sauce and toss well, gently pushing the
noodles around the pan. Then add the tofu, salt, chilli flakes and half the peanuts.
Finally, add all but a handful of the beansprouts and the spring onions. Turn for a further minute or two,
until the beansprouts have softened slightly.
Arrange the noodles on a warm serving dish and garnish with the remaining peanuts and beansprouts.
Place the lemon / lime wedges around the edge.
All posted
Boston Slow Baked Beans
450g / 1lb dried haricot beans (or navy beans), soaked for a minimum of 8 hours
25g / 1oz unrefined soft brown sugar
4-6 tsp black treacle
1 tbsp dry mustard
1 medium onion, chopped
1 clove garlic
4 tbsp fish-free Worcestershire sauce
4 tbsp tomato puree
450ml / ¾ pint vegetable stock
450ml / ¾ pint tomato juice
salt and pepper to taste
Method
Drain the beans, place them in a large flameproof casserole with sufficient water to cover. Bring to the
boil and boil rapidly for 10 minutes, then simmer covered for 45 minutes.
Drain the beans and return them to the casserole with the remaining ingredients. Mix thoroughly, season
with salt and pepper, cover and bake in the oven at 150C / 300F / gas 2 for 4 hours until the beans are
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