Vegan Recipe Collection Over 800 Vegan Recipes

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Reduce the heat and in the same oil, sauté chilli, coriander, onion, tomato, carrot, garlic and spices until
the onion gets translucent. Season with salt and pepper.
Add the coconut milk and the stock and bring to the boil. Add the bay leaves, then lower the heat to a
simmer. Stir in the cornflour mixture.
Add the yams and bananas. Cover and simmer gently for 30 minutes. Remove from heat, check the
seasoning, remove the bay leaves and allow 10 minutes for the stew to rest before serving with rice.
Minted Couscous with Roasted Vegetables
Roasted vegetables
1 large aubergine, cut into chunky batons
450g / 1lb courgettes, cut into chunky batons
1 large red onion cut into 8 wedges
12 cloves garlic, in their skins
10 basil leaves, torn roughly
1 spring freshly chopped rosemary
4-6 tbsp olive oil
1 each red and yellow bell pepper, grilled, skinned, quartered and deseeded
4 field or Portabella mushrooms, sliced
15-20 black olives, pitted
Method
Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary.
Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3-4 hours.
Pre-heat the oven to 220C / 425F / gas 7. spread the vegetables on to a baking tray or trays, in a single
layer, and drizzle with the remaining olive oil. Roast for 15 minutes, then add the peppers, mushrooms
and olives and toss. Return to the oven and roast for a further 10-15 minutes until the vegetables are
tender, turning once more before the end of the cooking time.
Minted Couscous
225g / 8oz couscous
600ml / 1 pint water, boiled
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