Vegan Recipe Collection Over 800 Vegan Recipes

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Mushroom Ragout with Soft Polenta
900g (2lb) mixed mushrooms, brown/white with some exotics like shitakes etc
2 tomatoes, diced
4 cloves garlic, chopped
1 veggie stock cube
2 tsp fresh chives, chopped
200g (7oz) fresh polenta
paprika
Wipe clean the mushrooms and slice the larger ones. Heat 1 tbsp olive oil in a large saucepan. Add the
mushrooms, tomatoes and garlic. Stir, then cook uncovered, stirring from time to time, for about 20 – 25
minutes or until the mushrooms are tender and bathed in juice. Add 1 crumbled veggie stock cube to the
mushrooms and cook for 2-3 minutes longer. Season and sprinkle with chopped chives. Make up
polenta according to package instructions using water or vegetable stock – it should have the consistency
or loose mashed potatoes – and sprinkle with a little paprika. Serve with the mushroom ragout.
Seared Tofu with Mango, Spinach and Red
Onion
1 x 250g pack firm tofu, cut into 12 slices
1 tbsp dark soy sauce
2 tbsp light olive oil
1 tbsp sesame seeds, toasted
1 firm, ripe mango, cut into 12 slices
1 x 225g pack washed baby spinach
1 tbsp maple syrup
1 1/2 tbsp unrefined brown sugar
squeeze of lime juice
2.5 cm (1in) piece fresh ginger, grated and squeezed to extract juice
shot of Tabasco sauce
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