Easy Vegan Dinner Recipes

1. Mix together the tamari, syrup, garlic, black and red peppers, ginger root, and scallions. Add the tofu and leave to marinate for 24 hours.
2. Heat the oil in a skillet, add the salt and tofu, and fry until the tofu is crisp; drain on paper towels. Wipe the skillet, add the marinade and saute the bell peppers in the mixture for 4 minutes. Add the cashews and tofu. Cook an additional 4 minutes.

Curried Coconut Rice Recipe

Serves 8

• 2 cups basmati rice
• 2 cups water
• 2 cups coconut milk
• 3 tablespoons vegetable margarine
• 1/2 teaspoon each cumin, turmeric, cinnamon, cayenne pepper and coriander
• 1/2 leek, thinly sliced
• 2 garlic cloves, minced
• 4 teaspoons fresh mint
• 4 teaspoons grated coconut

1. Cover the rice with water; soak for 1 hour then rinse. Place the rice in a pan with the 2 cups of water and the coconut milk; bring to a boil. Reduce heat and simmer 20 minutes. Melt the margarine in a skillet and add the spices, leek, and garlic; saute. Add the leek mixture to the cooked rice, mixing well.
2. Fold in the mint and coconut.

Read more: Find more of Janet Hudson’s tips for simple vegan cooking in Easy Vegan Soup Recipes and Easy Vegan Desserts.

This excerpt has been reprinted with permission from The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year by Janet Hudson and published by Hampton Roads Publishing, 2012.