Vegan Recipe Collection Over 800 Vegan Recipes

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3 tbsp olive oil
2 garlic cloves, thinly sliced
3 tomatoes, skinned and roughly chopped
cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain well and mash with the
lemon juice, margarine and salt and pepper.
Meanwhile, rinse the spinach leaves briefly in cold water and leave to drain in a colander. Heat the oil in
a large frying pan and when it begins to sizzle, throw in the garlic, tomatoes and damp spinach. Cover
and simmer for 8 minutes until the spinach is soft and dark green.
Seasons the spinach to taste. Spoon the mashed potatoes onto plates, flattening down slightly, and pile
the spinach mixture on top. Pour over any juices left in the pan and eat immediately.
Easy Mulligatawny Soup
2 tbsp vegetable oil
1 garlic clove, finely chopped
1 onion, finely chopped
1 potato, cut into small dice
1 large carrot, cut into small dice
1 tbsp curry paste
60g (2oz) red lentils
600ml/1pint vegetable stock
60g (2oz) ground almonds
salt and pepper to taste
heat the oil in a large saucepan. Add the garlic, onion and carrot and cook for 5 minutes until beginning
to turn golden brown.
Stir in the curry paste, lentils and stock. Bring to the boil, cover and simmer for 20 minutes, stirring
occasionally until the vegetables and lentils are tender.
Mix the almonds with a little water to form a paste and add to the soup. Season to taste with salt and
pepper and serve immediately.
Easy Vegetable Korma
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