Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
chilli and cook for a few seconds before adding the mushrooms and harissa. Fry for 3 minutes, then add
the tomatoes. Bring to the boil, reduce the heat and simmer for 8-10 minutes. Stir in the chopped
coriander. Serve lemon couscous topped with the mushroom mixture.
Gem Squash with Tofu & Thyme Stuffing
4 gem squash
1 tbsp olive oil
1 garlic clove, crushed
25g (1oz) sun-dried tomatoes
25g (1oz) pitted black olives, chopped
50g (1 ¾ oz) fresh breadcrumbs
2 tsp fresh thyme leaves, plus sprigs to garnish
100g (3 ½ oz) firm tofu, cubed
salt and freshly ground pepper
Method
Bring a large pan of lightly salted water to the boil and blanch the squash whole for 10 minutes until
tender. Drain and set aside.
Heat the oil in a frying pan add the garlic and sun dried tomatoes and sweat on a medium heat for 5
minutes until softened. Transfer to a bowl, then add the olives, breadcrumbs, thyme leaves and tofu. Stir
until well combined with the garlic and tomatoes. Season to taste then leave to cool.
Slice the top from each squash and carefully scoop out the seeds with a metal spoon; discard the seeds.
Fill each squash with the tofu and thyme stuffing.
Turn the grill on to a low heat. Place the gem squash under the grill (without the tops) to cook slowly for
25-30 minutes until tender and heated through. Serve hot with or without the tops, garnished with sprigs
of fresh thyme on top.
Leek and Bean Hash with Coriander Mojo
450g (1lb) large baking potatoes, baked in their skins
4 tbsp olive oil
4 medium leeks washed and shredded
1 garlic clove crushed
150g (5 ½ oz) red kidney beans soaked overnight and cooked or 1 425g can of prepared kidney beans
Page 470