Vegan Recipe Collection Over 800 Vegan Recipes

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1 tsp finely chopped fresh rosemary
Preheat the oven to 375F. Remove the papery outer skin of the garlic and cut off the top fifth. Place the
garlic on aluminium foil and drizzle with 1 tsp of the oil. Wrap the garlic completely in the foil and place
on an oven rack to roast for about 30 minutes, or until soft. Squeeze the softened garlic cloves out from
their skins.
In a food processor fitted with a metal blade, combine the garlic, the remaining 2 tbsp of oil, tofu,
mustard powder, lemon juice, salt and pepper. Process until smooth. Add the rosemary and pulse to
combine. Pour into a bowl and let sit for 20 minutes or so before serving.
Slather on fresh bread, or use any place you’d use mayonnaise.
Provencal Stew
1 tbsp extra virgin oil
2 cups chopped, cleaned leeks
2 medium portobello mushrooms cleaned and cut into 1-inch squares
1/2 cup dry white wine
1 14oz can diced tomatoes
pinch of saffron
2 tsp ground fennel seeds
2 medium carrots, chopped
1 small head of cauliflower, cut into florets (3 cups)
2 celery heads, cut on the diagonal into 2 inch chunks
Make a bouquet garni of 2 rosemary sprigs, 4 thyme sprigs, a handful of parsley stems and 1/4 tsp black
pepper corns
3 cups water
1 14oz can chickpeas, drained and rinsed
1 tsp fresh lemon juice
salt and black pepper to taste
1/4 cup chopped fresh flat leaf parsley
Warm the oil in a pot or Dutch oven over medium heat. Add the leeks and mushrooms and sauté for 10
minutes or until the leeks are softened but not browned. Add the wine, turn the heat up to high an cook
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