Vegan Recipe Collection Over 800 Vegan Recipes

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start to brown, stirring often and adding a little water from time to time if they start to cook.
Add the sugar and salt and stir briefly. Add the water, stock cubes, marmite/miso and soy sauce. Cover
and simmer for 30 minutes.
Add the wine and simmer uncovered for about 5 minutes. Taste for seasoning and add white pepper to
taste.
Place a piece of toast in each soup bowl and ladle soup over it. Sprinkle liberally with soy parmesan and
serve hot.
Pasta E Fagioli (pasta and bean broth)
1 carrot chopped
2 stalks celery chopped
4 cloves garlic crushed
2 (15 or 16oz) cans beans (cannellini, red kidney, navy, pinto or Romano)
2 cups or so vegetarian stock
1 lb ripe plum tomatoes, chopped, or a 14oz can diced tomatoes
2 tbsp chopped fresh Italian parsley
1 tsp marjoram
1 lb pasta, such as farfalle (bows), penne or ziti
chopped parsley for garnish
Optional: soy parmesan
Method
Put a large pot of salted water to boil for the pasta.
In a large non-stick or lightly oiled pot, steam-fry the carrot, celery and garlic in their juices for 3-4
minutes. Add the beans, broth, parsley and marjoram. Cover and simmer over low heat for 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain the pasta and add to the pot with the
vegetables. Taste for seasoning.
Serve in bowls with a sprinkle of parsley and soy Parmesan and crusty bread on the side.
Melanzane All Parmagiana (eggplant parmesan)
3 lbs eggplant, sliced 1/4 inch thick
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