Vegan Recipe Collection Over 800 Vegan Recipes

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Preheat oven to 180C (350F)
Heat the oil in a large flameproof casserole and cook all the vegetables with the chilli and ginger until
soft.
Stir in the flour and cook for a few seconds. Dissolve the marmite in the boiling water and add gradually
to the pan. Bring to the boil, stirring constantly. Add the mace, bay leaves and chestnuts.
Transfer to the oven and cook, covered, for 45-60 minutes until the chestnuts are tender. Adjust
seasoning and garnish with parsley before serving.
Microwave Tofu and Sweet Potato Curry
1 tbsp vegetable oil
2 tsp curry paste
1 tsp marmite
1 large onion, finely sliced
2 cloves garlic, crushed
450g (1 lb) sweet potato, peeled and diced
400g (14oz) can chopped tomatoes
285g (10oz) packet tofu, rinsed drained and diced
salt and freshly ground black pepper
fresh coriander or parsley to garnish
Mix together the oil, curry paste, marmite, onion and garlic in a suitable microwave casserole dish.
Cover and cook for 3 minutes on full power stirring once.
Add the sweet potato and cook for 6 minutes covered, stirring once; then add the tomatoes and tofu.
Cook the curry for a further 10-15 minutes on full power, or until the sweet potato is tender. Stir once
during cooking.
Season to taste, then garnish with coriander before serving with boiled rice.
Microwave Aduki and Date Casserole
1 large onion, chopped
1 bulb fennel, trimmed and chopped
1 red pepper, de-seeded and sliced
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