Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 tsp sea salt
freshly ground black pepper
Heat the oil in the bottom of a pressure cooker and sauté the onion, celery and chiles for 5 minutes. Add
the lentils and cover them with 1 1/2 water. Close the pressure cooker and cook over medium heat for
30 minutes or until the lentils are soft and dry. If you don’t have a pressure cooker, boil the lentils in the
water, covered, over low heat until tender, about 1 1/2 hours. Add the parsley, pecans, breadcrumbs,
soy sauce and salt, and mix well, forming a heavy dough.
Preheat the oven to 350F. Line a 5x9-inch bread pan with aluminium foil, and grease it with margarine.
Fill the pan with the lentil mixture and cover with a piece of aluminium foil to seal in the moisture. Bake
for 45 minutes.
While the lentil loaf is in the oven, prepare the tomato sauce by heating the oil in a 2 quart saucepan, and
sautéing the onion for 5 minutes. Add the tomatoes and cook for 15 minutes over low heat stirring
occasionally. Add the water, bay leaf, salt and black pepper cover and allow to cook over low heat for
45 minutes, stirring occasionally.
When the loaf is done baking, remove from the oven and allow to stand 5 minutes before removing from
the pan. Decorate with pecan halves and serve sliced, covered with hot tomato sauce.
A Taste of Mexico by Kippy Nigh
Textured Vegetable Protein Mole Enchiladas
2 cups Red Mole Sauce (see below)
1/3 cup olive oil
6 cloves garlic, peeled
1/2 onion finely chopped
1 1/2 cups textured vegetable protein granules soaked for 10 minutes in 1 1/4 cups water or vegetable
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1/2 tsp thyme
1/2 tsp cumin
1 tsp salt
12 corn tortillas
Prepare the Mole Sauce. While it’s cooking, heat the olive oil and sauté the garlic and onion for 5
minutes. Add the soaked textured vegetable protein, thyme, cumin and salt, and stir well to combine over
low heat.
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