Vegan Recipe Collection Over 800 Vegan Recipes

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Method
Combine peanuts, ginger, garlic, sweetener, pepper flakes, tamari and vinegar in a blender or food
processor. Process until smooth, adding stock slowly and blending on a low speed. As a final step add
the limejuice. Serve at room temperature.
Peking Tempeh Tortilla Rolls
2 cups long grain brown rice (cooked)
1 tbsp sesame oil
6 scallions, cut into 1inch pieces
2 tbsp sesame seeds (toasted)
2 cups red cabbage, shredded finely
1 cup carrot shredded
4oz cake tempeh, steamed and crumbled
3 tbsp rice vinegar
1/2 tsp salt
1 tbsp ginger, grated
1/3 lb snow peas (ends trimmed)
6 flour tortillas
6 tbsp spicy mustard
Method
After cooking rice, stir in sesame oil, scallions and sesame seeds. Set aside
In a bowl, combine cabbage, shredded carrots, tempeh, vinegar, salt and ginger.
Bring small saucepan of water to a boil. Add snow peas; cook 30 seconds. Drain, rinse under cold
water. Pat dry, cut lengthwise into thin strips. Add cabbage mixture.
Lay tortillas flat on work surface. Spread each with 1/2 tbsp mustard. 1 inch from bottom edge, place a
strip of cabbage mixture and top with strip of rice mixture.
Roll up until tortilla just covers ingredients, tuck in ends. Continue to roll into tight cylinder.
Stuffed Tomatoes
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