Vegan Recipe Collection Over 800 Vegan Recipes

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Heat half the oil in a skillet and fry the eggplants until the skin is brown, about 3 minutes. Remove and set
aside.
Add the rest of the oil to the skillet, and sauté the onions, garlic and peppers. After 5 minutes, add the
parsley, tomatoes, cayenne pepper and salt. Sauté another 5 minutes.
Grease a large baking pan. Open the eggplants somewhat flat, and stuff them with the sautéed vegetable
mix. Wedge them into the pan closing them a little. Top with tomato and lemon slices and drizzle any oil
in the pan over the top.
Pour the veggie stock into the pan around the eggplants, cover and bake in a pre-heated 350F for 1
hour. Cool in the pan. Serve at room temperature. Serves 6-8.
Mixed Greens and Potatoes Kebab
4 tbsp margarine
1 1/2 lbs soy beef substitute (I use dry soy chunks, reconstituted)
3 onions chopped
1 clove garlic, minced
1 1/2 lbs fresh mixed greens – chard, escarole or spinach
2 medium potatoes, peeled and cut into 1 inch cubes
1 tsp sugar
1 cup veggie stock (dark mushroom stock works well)
salt and pepper
In a large lidded saucepot, melt the margarine. Slowly brown the soy chunks, onions and garlic for 4
minutes.
Wash the greens. Add them to the soy chunks, along with the potato, sugar, stock, salt and pepper.
Bring to a boil and mix well to wilt the greens. Lower the heat, cover, and cook for 20 minutes.
Serve hot with fresh bread and a tomato salad. Servers 4.
Lemon Sauce
2 tbsp olive oil
4 tbsp lemon juice (1 lemon)
1/4 cup fresh parsley, minced
salt and pepper to taste.
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