Vegan Recipe Collection Over 800 Vegan Recipes

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4oz (125g) canned water chestnuts, drained and sliced
sea salt and freshly ground black pepper
Heat the margarine and oil in a large pan or wok. Add the chopped onion and cook over a gentle heat
for about 10 minutes or until soft and translucent. Add the rice and cook over moderate heat, stirring
constantly, for a couple of minutes. Then begin to add stock, a little at a time and simmer until each
addition is absorbed. After about 10 minutes, add the saffron and the garlic. Continue cooking for 5
minutes or so until the rice is tender. Then stir in the rest of ingredients and stir until heated through.
Check the seasoning and serve.
Shredded Courgette/Zucchini Salad
4 medium courgettes, trimmed
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 medium clove garlic, crushed
1 tbsp grated fresh ginger
sea salt and freshly ground black pepper
2 tbsp capers
2 tbsp pint nuts, toasted
Grate the courgettes and pat them dry with kitchen paper. Combine the lemon juice, olive oil, garlic,
ginger, salt and pepper in a small jar and shake to blend. Pour the dressing over the courgettes and add
the capers and pine nuts. Mix thoroughly and serve immediately (if left to stand it will go watery).
Roasted Red Peppers with Mushrooms and
Rocket
12oz (350g) small button mushrooms
1 red or yellow pepper, roasted and cut into thick strips
2 tbsp capers
2 large handfuls of rocket
8-12 green olives, pitted
For the dressing mix together the following:
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