Vegan Archives

Polenta recipes

Tofu balls with polenta

20 minutes

Curry recipes

Coconut-crusted tofu with jasmine rice

10 minutes

Vegan recipes

Plant-based bourguignon

30 minutes

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Air-fryer recipes

Loaded hummus with crunchy chickpeas

10 minutes

Salad recipes

Fennel, cucumber and grape salad

Tofu recipes

Plant-based platter with whipped tofu

5 minutes

Sauce recipes

Stone fruit ketchup

30 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Braai recipes

Braaied pumpkin and marrows

25 minutes

Braai recipes

Braaied corn salad

20 minutes

Braaied corn salad

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 cobs sweetcorn
2 avocados, peeled, stoned and cubed
4 oranges, peeled and cut into segments
4 baby cucumbers, sliced

For the dressing, combine:

1⁄2 cup orange juice
5 T extra virgin olive oil
10 g coriander, roughly chopped
10 g Italian parsley, roughly chopped
2 green chillies, seeded and finely chopped
3 T tequila
sea salt and freshly ground black pepper, to taste

Method

Grill the corn over coals until charred. Cut the kernels off the cobs and place in a bowl with the remaining ingredients. Mix, pour over the dressing and serve.

Find more salad recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Tofu skewers with curry dip

Tofu balls with polenta

Coconut-crusted tofu with jasmine rice

Plant-based bourguignon

Crispy Szechuan pepper tofu

Loaded hummus with crunchy chickpeas

Fennel, cucumber and grape salad

Plant-based platter with whipped tofu

Stone fruit ketchup

Plant-based kofta and kebab platter with garlic naan

Braaied pumpkin and marrows

Braaied corn salad

Braaied corn salad

Ingredients

Method