Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
50g (2oz) chopped walnuts. Serve topped with vegan Parmesan if desired.
Chilled Broad Bean and Lemongrass Soup
50g (2oz) margarine
1 onion, chopped
1 large leek, roughly chopped
3 stalks lemongrass, inner part chopped
1/2 tbsp fresh chopped root ginger
1 ltr (1 3/4 pint) vegetable stock
500g (1lb 2oz) broad beans, shelled
200ml (7oz) soy milk
pinch of sugar
salt and freshly ground black pepper
4 mint leaves, finely chopped
heat the margarine in a saucepan and add the onion and leek. Cook over a low heat for about 10
minutes or until softened.
Add the lemongrass and ginger and cook for 5 minutes. Then add the stock and broad beans. Bring to
the boil then simmer for 10-15 minutes.
Pour the soup into a blender or food processor and whizz until you have a puree. Sieve if you wish.
Add the soymilk, season to taste and add the sugar. Serve well chilled, sprinkled with finely chopped
mint.
Curry, Coconut and Lentil Soup
Heat 1 tbsp vegetable oil in a large saucepan. Add 1 onion, chopped, and 1 clove garlic, crushed, and
cook until soft.
Add 2 sticks celery, chopped, 1 sweet potato or parsnip, chopped, 1 large potato, chopped and
continue to cook for another 3 minutes. stir in 1 tbsp mild curry paste, 150g (5oz) red lentils and 1.2 ltr
(2 pint) vegetable stock and bring to the boil. Cover, lower the heat and gently simmer for about 25-30
minutes or until the lentils are tender. Add 1 x 400ml (14oz) can coconut milk, 2 tbsp freshly chopped
coriander and the juice of 1/2 a lime or lemon and season with salt and freshly ground black pepper to
taste. Transfer the mixture to a blender or food processor and whizz until smooth and then put the soup
back into a clean saucepan to warm through and serve with pita bread (warmed in the toaster first) or
Page 504