Vegan Recipe Collection Over 800 Vegan Recipes

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Chili Aubergine and Green Beans
1 tbsp vegetable oil
1 red chili, deseeded and finely chopped
2 cloves garlic, finely chopped
2.5cm (1inch) fresh root ginger, peeled and chopped
1 red onion, diced
1 aubergine, cut into small cubes
200g (7oz) green beans, topped and cut in half
1 x 400ml (14oz) can coconut milk
1 x 100ml pack sesame seeds
2 tbsp freshly chopped coriander
salt and freshly ground black pepper
Heat the oil in a large frying pan or wok and add the chili, garlic, ginger and onion. Stir-fry for 5 minutes
or until soft. Add the aubergine and green beans and stir to coat with the oil. Continue to stir-fry for 2-3
minutes.
Pour in the coconut milk and bring to the boil, then simmer for 10-15 minutes, stirring occasionally until
the aubergine is cooked. Meanwhile, dry-fry the sesame seeds until golden.
Stir in all but 2 tbsp of the sesame seeds into the aubergine mixture, then gently stir in the coriander.
Season and serve with the remaining sesame seeds sprinkled on top.
Lentil, Cashew and Mushroom Pilaf
Place 25g (1oz) mixed dried mushrooms in a bowl and pour over 500ml (18oz) hot water. Leave to
stand for 30 minutes. Drain (reserving the liquid) and roughly chop the mushrooms. Heat 2 tbsp olive oil
in a pan and sauté 1 diced onion with 2 cloves garlic, finely chopped, for 2-3 minutes. Add 125g (4oz)
red lentils and 75g (3oz) bulgar wheat or Ebly and stir. Season well.
Strain the reserved mushroom liquid, and add it to the pan. Bring to the boil and simmer, covered, for
15-20 minutes. Every so often, check that there is enough liquid, if not, top up with hot water. Add the
mushrooms after 10 minutes.
Meanwhile, dry-fry 100g (3 1/2 oz) cashew nuts until golden. Stir in the cashew nuts into the lentil
mixture and serve sprinkled with 2 tbsp freshly chopped parsley.
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