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    Vegan Recipes
    Vegan Recipes
    Vegan Recipes
    Ebook108 pages38 minutes

    Vegan Recipes

    By Rachel Henderson

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    About this ebook

    This electronic recipe book contains delicious vegan recipes and is designed mainly for people who do not know how to cater for vegetarians or vegans as the recipes are simple to cook and use readily available ingredients. However, is equally appealing to vegans looking for recipe ideas.

    LanguageEnglish
    PublisherRachel Henderson
    Release dateSep 10, 2012
    ISBN9780954434403
    Vegan Recipes
    Author

    Rachel Henderson

    I am a freelance writer born and based in the UK. I have written books on a variety of subjects which interest me. I like books that are short and to the point and therefore write my books based on this principle so that you do not get bogged down with page filling and pointless waffle, but get the information that you need, quickly and easily. I hope that you agree that this means readers can manage their time better and move on to actually applying the principles in the books.

    Read more from Rachel Henderson

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      Book preview

      Vegan Recipes - Rachel Henderson

      Introduction

      Welcome to my book of easy vegan recipes. The recipes are designed for people who have to cater for vegans and have no idea what to cook. They are designed assuming that you have basic cookery skills but just need some ideas of what to prepare for your vegan/vegetarian guests. This book would also be a super introduction for new vegans to the whole variety of food that they could try or great for vegans and vegetarians looking for new ideas.

      The ingredients are all very easy to find, mostly in supermarkets although some may need to be bought in health food shops.

      All recipes serve 2 unless stated otherwise.

      STUFFED MUSHROOMS

      Large flat mushrooms

      Mushroom pate

      Peel and remove the stalks of the mushrooms. Spread pate inside them. bake for 30 minutes in a hot oven. EASY!!

      MUSHROOM DIPS

      Breaded garlic mushrooms

      Vegan mayonnaise

      Spring onions

      Crushed garlic (optional)

      There is nothing nicer than breaded garlic mushrooms dipped in onion mayonnaise. I always cheat and buy frozen breaded mushrooms as it makes things much easier. You can usually either fry them or cook them in the oven. For a lower fat option cook them in the oven but frying them makes them a lot nicer. For the dip whip up some vegan mayonnaise until it is smooth. Then add chopped spring onions. You can add garlic too if you like.

      PATES

      Slices of bread with crusts removed

      Selection of pates

      Choose whichever bread you like for this recipe. If using a plain bread remove the crusts and toast. If you are using a more exotic bread such as ciabatta then there is no need to remove the crusts but still toast slightly. There is a large selection of vegan pates available and it is best to use a selection of them. It might be nice to use a selection of different breads too. Spread the pates on the breads while they are still warm and serve immediately. You can garnish with fresh herbs and halves of cherry tomato or olives.

      ROASTED VEGETABLE TARTLETS

      1 red pepper

      1 yellow/orange pepper

      1 courgette

      1 onion

      5 cloves of garlic

      1 packet puff pastry

      sun-dried tomato paste

      olive oil

      Cut the vegetables into large chunks and put into a roasting dish. Put the cloves of garlic in with their skin on. Drizzle with olive oil and mix with hands until every piece is covered in oil. Roast in the oven for 20-30 minutes until golden brown.

      Meanwhile cut out rounds from the pastry using a pastry cutter. Place on a greased tray and spread each with sun-dried tomato paste. Once the vegetables have cooked leave to cool slightly and then finely chop. The garlic should be able to be pressed out of the skin and after discarding the skins mix the garlic in with the rest of the vegetables. Then spoon the vegetable mixture onto the tartlets leaving a small rim around the edge of each one. These can be kept in the fridge until 20 minutes before serving. Brush with oil and put them in the oven for 20 minutes or until risen and brown.

      DELICIOUS AVOCADO

      Half an avocado per person

      Vegan Worcester

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