Vegan Recipe Collection Over 800 Vegan Recipes

heat.
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Put the lentils into a food processor with the onion and spice mixture and the fresh coriander (cilantro).
Process until it forms a thick puree. Alternatively, mash the lentils an onion mixture thoroughly with a
potato masher until it holds together, chopping the coriander and adding it at the end.
Put the puree into a bowl and stir in enough of the soft breadcrumbs to make the mixture hold together
but not so much that it becomes stiff. Leave on one side for 5-10 minutes for the breadcrumbs to swell,
then add a few more if necessary. Season with salt and pepper.
Dived the mixture into 8-9 equal portions, form into balls or burger shapes. Mix the arrowroot with 3
tbsp of cold water. Dip the burgers first into the arrowroot mixture then into the dried breadcrumbs,
making sure the are well coated.
Shallow fry them until they are crisp, brown and heated right through to the centre. Drain well on kitchen
paper.
For the sauce, put the mustard in a bowl, then gradually add the soya cream, stirring all the time.
Add the vinegar and stir gently in one direction until the mixture has thickened.
Add the dill, season with a little salt.
Serve the burgers with the sauce on the side.
Roasted Tofu with Satay Sauce
285g / 10oz package firm tofu, drained and cubed
for the marinade:
1 garlic clove, crushed
2 tbsp soy sauce
2 tbsp medium or sweet sherry
1 tbsp rice vinegar or white wine vinegar
For the satay sauce
2 slightly rounded tbsp smooth peanut butter
150ml / generous 1/2 cup water
2 garlic cloves, crushed
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