Vegan Recipe Collection Over 800 Vegan Recipes

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1 1/2 cup firm silken tofu, drained and crumbled
3 tbsp fresh lemon juice
3 tbsp Dijon mustard
2 tbsp brown rice syrup
1/2 tsp salt
1 cup frozen peas, thawed
4 tbsp white wine
1 small onion, thinly sliced
4 cloves garlic, minced
2 red bell peppers, thinly sliced lengthwise
2 medium zucchini or yellow summer squash thinly sliced on the diagonal
2 scallions, sliced
1 tbsp mirin or white wine
freshly ground black pepper
To make a Camembert sauce, place the first 5 ingredients in a blender or food processor and process
until smooth and creamy. Set aside.
In a large wok or saucepan heat the 4 tbsp white wine and cook the onion and garlic for 5 minutes. Stir
in the peppers and zucchini and cook for 5 minutes longer. Stir in the peas and scallions, cover and cook
for 1 minute only.
Stir in the Camembert sauce and mirin. Heat uncovered over medium low until warmed through, stirring
often. Garnish each serving with freshly ground black pepper.
Serve over rice, pasta or steamed potatoes.
Eggplant Newburg
1 medium eggplant peeled and cut into 1/2 inch dice
12 medium mushrooms, quartered
2 (16oz) cans tomatoes, including juice, coarsely chopped
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