Vegan Recipe Collection Over 800 Vegan Recipes

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minutes. Remove the lid and stir in the agar flakes. Bring to a boil again. Then reduce the heat and simmer
for 5 more minutes.
Pour the cooked carrots, water and agar in a blender and add the remaining ingredients. Process until
very smooth.
Pour immediately into a lightly oiled 3-cup bowl or mold with a rounded bottom. Smooth the top. Cool,
cover and chill several hours or overnight. To serve, turn out of the mold and slice into wedges. Store
leftovers covered in the refrigerator.
Vegan Feasts-Rose Elliot
Tagliatelle Verde with Lentils, Red Wine and Tomato Sauce
1 large onion, chopped
3 tbsp olive oil
2 garlic cloves crushed (minced)
1/2 tsp ground cinnamon
225g / generous cup red lentils, washed
425g / 15oz can tomatoes
450ml / scant 1 1/2 cups water
75-150 ml / 1/2 cup red wine
salt and freshly ground black pepper
225 – 350g / 2 2/3 – 4 cups tagliatelle verde
50 – 125g / 1/2 – 1 cup grated (shredded) vegan cheese, to serve, optional
Fry the onion in 2 tbsp of the oil for 10 minutes then add the garlic, cinnamon, lentils, tomatoes, wine and
water and bring to the boil.
Let the mixture simmer gently for about 20 minutes, until the lentils are tender. Taste and season with salt
and pepper.
A little before the end of the cooking time for the sauce, bring a large panful of water to the boil. Add the
pasta, stir, then let the pasta boil uncovered for 7-10 minutes or until just tender
Drain the pasta and return it to the still warm saucepan with some salt. Either add the lentil and tomato
mixture to the pasta and mix or just toss the pasta in the remaining tbsp olive oil then serve it on warmed
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