Vegan Recipe Collection Over 800 Vegan Recipes

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powder and ginger and cook, stirring over a low heat for 5 minutes. Add the pumpkin and rice and cook
for 1 minute more. Pour in the wine and a ladleful of stock and cook, stirring, until the liquid is absorbed.
Keep adding the stock, a ladleful at a time, stirring continuously, until the rice is tender, but al dente,
about 25 minutes. Towards the end of cooking, add the stock in smaller quantities and check frequently
to see if the rice is cooked.
Add the coconut milk, mint, and coriander. Remove from the heat, season and sprinkle with grated
coconut to serve.
Vegetarian Paella
150ml ( ¼ pint) vegetable stock, plus more if needed
½ tsp saffron
50g (1 ¾ oz) peas
1 tbsp olive oil
1 onion finely chopped
2 garlic cloves, crushed
2 Jerusalem artichokes, diced
1 aubergine, diced
3 peppers (1 red, 1 yellow, 1 green) halved deseeded and chopped
2 celery sticks sliced
1 tsp Spanish paprika (pimenton)
50g (1 ¾ oz) Spanish short grain rice (or other rice short grained rice)
6 tbsp dry white wine
425g (15oz) can chopped tomatoes
50g (1 ¾ oz) French beans, cooked
2 tbsp pitted black olives
flatleaf parsley to garnish
lemon wedges to serve
Method
Put 150ml (¼ pint) vegetable stock and the saffron in a large pan and bring to the boil, then remove from
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