Meat free Archives

Pasta recipes

Sheet pasta with ibhisto

30 minutes

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25 minutes

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20 minutes

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15 minutes

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30 minutes

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45 minutes

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Plant-based kofta and kebab platter with garlic naan

30 minutes

Maize meal

Tomato bisque pap

1 hour

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Gnocchi with arrabbiata sauce

45 minutes

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Poached asparagus

8 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Maple roasted parsnips

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

10 parsnips, peeled
1 head garlic, halved horizontally
1 cup water
2 T fresh ginger, grated
1⁄2 cup maple syrup
4 T butter, melted
2 T Chinese five spice
sea salt and freshly ground black pepper, to taste

Method

1 Preheat the oven to 180°C. Halve the parsnips lengthways and place in a roasting dish. Add the garlic.

2. Mix the water, ginger, syrup, butter and five spice and pour over the parsnips. Season, then roast for 20–25 minutes, or until the parsnips are golden and tender.

3. Serve with the pan juices and extra butter.

Find more vegetarian recipes here

Photographs: Toby Murphy And Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender

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Sheet pasta with ibhisto

Ricotta gnudi

Garganelli

Aglio e olio with spinach

Spinach-and-ricotta gnocchi

Roast butternut spaghetti

Plant-based kofta and kebab platter with garlic naan

Tomato bisque pap

Gnocchi with arrabbiata sauce

Poached asparagus

Maple roasted parsnips

Maple roasted parsnips

Ingredients

Method