Vegan Recipe Collection Over 800 Vegan Recipes

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Cover the rice vermicelli with cold water in a large saucepan. Bring to the boil., then remove from the
heat an leave to soak for 5 minutes. Meanwhile, steam the broccoli florets and cut them small.
Drain the vermicelli thoroughly and toss with the broccoli florets and the prepared sauce.
Mexican Rice and Beans
1 x 14ox (400g) can kidney beans or black beans, drained
1 large onion chopped
2 large cloves garlic, sliced
2oz (50g) margarine
1 tbsp wholemeal flour
2 tsp ground cumin or to taste
1 tsp chilli powder
½ pint (300ml) stock
3oz (75g) long grain rice, cooked
Method
In a saucepan mix the beans with the onion and garlic. Using a fork, in a small bowl, mix the margarine,
flour and spices to a paste. Pour the stock over the beans, add the spice paste and heat gently, stirring,
until smoothly blended. Simmer, uncovered and stirring from time to time for 30 minutes or until the sauce
thickens like gravy.
Arrange the hot cooked rice around the edge of a shallow serving dish and pour the beans into the
centre. Serve at once with Tabasco to hand around.
Aubergine Puree (baba ganoush)
2 large aubergines
juice of 2-3 lemons
2 ½ tbsp tahini (sesame paste)
2 tbsp sesame seeds
1 large clove garlic, crushed
sea salt
4 tbsp chopped parsley
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