Vegan Recipe Collection Over 800 Vegan Recipes

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soymilk, mayonnaise, yeast, vinegar and salt and process.
Cook pasta according to package instructions, drain and mix thoroughly with the tofu mixture in a large
bowl. Stir in the thyme, chopped red onion and peas. Cover and refrigerate for at least one hour before
serving.
The New FarmVegetarian Cookbook -Louise
Hagler
Chili Rellenos
To prepare fresh green chillies, roast about 12 big ones (at least 6 inches long) under the broiler or on
the griddle, turning them until the skin puffs up all around. Put them immediately in a paper bag, close it
up and let them sweat for 20 minutes. Then pull them out one at a time and pull off the skins and remove
the seeds and veins.
Sautee small chopped onion and a couple of cloves of garlic in a pan with a little oil until onion is
translucent. Crumble in a package of firm tofu and half a teaspoon each of oregano, thyme and ground
cumin. Sautee for 5-10 minutes on medium heat.
Fill each pepper with tofu, then prepare a batter of 1 ½ cups flour, 1 cup water, 2 tsp salt ¼ tsp pepper.
Dunk each tofu filled pepper in the batter and deep fry in hot oil until golden brown. Drain on paper
towels. Serve with fresh salsa.
Split Pea Soup
2 cups dried split peas
10 cups boiling water
1 tbsp salt
1 tsp garlic powder or 2 cloves garlic, crushed
2 small onions, chopped
¼ tsp black pepper
1 or 2 veggie stock cubes
A couple of dashes of fish-free Worcestershire sauce
(optional)
A handful of fake bacon bits
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