Vegan Recipe Collection Over 800 Vegan Recipes

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vegetables to the oil.
Cook the tagliatelle in a pan of boiling salted water for 2 minutes until al dente. Drain the pasta then toss
with the vegetables and oil and season.
Ultimate Shepherd Pie with Crushed Potato
150g (5 ½ oz) parsnips cut into 1-inch pieces
150g (5 ½ oz) celeriac cut into 1-inch pieces
2 carrots cut into 1 inch pieces
1 sweet potato cut into 1 inch pieces
150g (5 ½ oz) Jerusalem artichoke cut into 1 inch pieces
150g (5 ½ oz) baby onions
1 litre (1 ¾ pints) vegetable stock
50g (1 ¾ oz) margarine, plus more to grease
2 tbsp plain flour
300ml (½ pint soymilk)
1 tbsp Dijon mustard
salt and freshly ground pepper
For the topping:
900g (2lb) waxy potatoes, washed and cut in equal size pieces
75g (2 ¼ oz) margarine
4 spring onions finely chopped
2 tbsp roughly chopped fresh flatleaf parsley
Method
For the topping, cook the potatoes in boiling salted water for 20-25 minutes until tender. Drain, then
crush them roughly with a fork. Add half the margarine, the spring onions and parsley. Season and mix
well.
For the pie, simmer the vegetables in the stock for 15 minutes until tender. Drain reserving 300ml ( ½
pint) stock, and keep the vegetables warm.
Heat the margarine in a medium pan over a medium heat. Stir in the flour, then slowly add the soymilk.
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