Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
150ml/ 1/4 pint vegetable stock
150ml/ 1/4 pint white wine
2 tbsp chopped fresh tarragon
salt and freshly ground black pepper
3 tbsp soya cream
Cook the pasta in boiling lightly salted water according to the packet instructions. Drain well.
Meanwhile, make the sauce. Melt the margarine in a large heavy saucepan. Gently cook the leeks in and
garlic until tender. Drain the ceps, chop very finely and add to the pan.
Stir in the flour. Take the pan off the heat and gradually add the stock and white wine, stirring all the time
to prevent lumps from forming.
Put the pan back on the heat, bring to the boil, then simmer for 5 minutes until the sauce has thickened,
stirring all the time.
Stir in the tarragon and seasoning to taste, then add the soya cream.
Toss the cooked pasta into the sauce and serve immediately with garlic bread a mixed green salad.
Aubergine, Courgette and Tomato Cob
1 white, round, crusty loaf e.g. pain de campagne or 4 individual crusty rolls
1 aubergine, sliced
3 tbsp olive oil
1 large onion, sliced
2 garlic cloves, crushed
1 tbsp brown sugar
225g/8oz courgettes, sliced
4 ripe tomatoes, skinned and sliced
1 tbsp chopped fresh basil
1 tbsp chopped fresh flat leaf parsley
1 tbsp chopped fresh oregano
salt and freshly ground black pepper
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