Vegan Recipe Collection Over 800 Vegan Recipes

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the heat and set aside. In a separate pan, boil the peas for about 5 minutes until tender.
Heat the oil in a large pan and fry the onion and garlic over a medium heat for about 5 minutes or until
golden. Add the artichokes, aubergine, peppers, celery, paprika and rice and stir to coat in the oil. Cook
for 2-3 minutes stirring occasionally, until the rice becomes transparent.
Pour in the white wine and saffron infused stock. Stir in the chopped tomatoes, reduce heat and cook
for 20 minutes until tender. Add more stock if the rice becomes too dry. Stir in the French beans, olives
and peas. Garnish with parsley and place the lemon wedges on the side.
Lemon Couscous & Chermoula Mushrooms
3 tbsp vegetable oil
1 onion chopped
2 garlic cloves crushed
1 tsp cumin seeds
½ tsp dried chilli flakes
200g (7oz) chestnut mushrooms halved
6 flat mushrooms, thickly sliced
1 tsp harissa paste
425g (15oz) can chopped tomatoes
2 tbsp finely chopped fresh coriander
for the couscous:
200g (7oz) couscous
250ml (9fl oz) vegetable stock, boiling
juice of ½ lemon
1 tbsp lemon pepper
salt and freshly ground black pepper
Method
Place the couscous in a bowl with the boiling vegetable stock and lemon juice and cover. Leave for 5
minutes until the couscous has swollen. Fluff it up with a fork, cover again and leave for 5 more minutes.
Add the lemon pepper, season to taste with salt and pepper and keep warm.
Heat the oil in a pan and fry the onion and garlic over a medium heat for 5 minutes. Add the cumin and
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