Vegan Recipe Collection Over 800 Vegan Recipes

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3oz (75g) margarine
1 large onion chopped finely
10oz (300g) mushrooms, sliced
1 x 14oz (400g) can tomatoes drained and chopped
2 cloves garlic, crushed
2 tsp dried mixed herbs
salt and pepper
Method
Mix the crumbs and nuts together. Melt 2oz of the margarine and fry this mixture until golden.
Melt the rest of the margarine in another pan, add the onion, cover and cook over a low heat for 5-8
minutes or until soft. Add the mushrooms and toss thoroughly then cover an cook gently for 3-4 minutes.
Add tomatoes, garlic and herbs, stir well and season to taste.
Make a layer of half the breadcrumb mixture on the bottom of a baking dish and place the mushroom
filling on top. Finish with a layer of the remaining crumb mixture. Bake at 190C (375F) for 30 minutes or
until crisp and golden. Serve piping hot.
Rice Noodles with Broccoli Ginger and Garlic
1lb (500g) rice vermicelli
2 ½lb (1.25kg) broccoli florets
for the sauce
4 spring onions sliced very finely
1 inch (2.5cm) fresh root ginger, peeled and grated very finely
2-3 large cloves of garlic crushed
3 tbsp black bean sauce
1 tbsp soy sauce (or to taste)
6 tbsp dark sesame oil
Method
To make the sauce, mix all the ingredients together and leave to stand while you cook the broccoli and
vermicelli.
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