Vegan Archives

Asparagus recipes

Sautéed baby greens

45 minutes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Butternut recipes

Golden soup

30 minutes

Vegan recipes

Roast pumpkin wedges with swiss chard and quinoa pilau

30 minutes

Raw recipes

Spicy tomato “soup” salad

Apple recipes

Cinnamon, apple and vanilla oat bowl

15 minutes

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

Mediterranean

Hummus, falafel and pita crouton salad

1 hour

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Ceviche-style summer squash

Serves 8

Difficulty Easy

Prep Time 30 minutes

Ingredients

400 g mixed marrows

For the dressing, mix:

100 g mini Rosa tomatoes, finely chopped
6 baby salad onions, finely chopped
1 fresh red chilli, seeded and finely chopped
4 T olive oil
4 T freshly squeezed lime juice
1 T white wine vinegar
1 T coriander, finely chopped
sea salt, to taste

Method

Use a mandolin to shave the marrows paperthin. Slice the baby marrows lengthways, and the patty pans and baby gem squash across. Pile onto a platter.

Spoon over the dressing and toss lightly. Serve at room temperature or chill before serving.

Browse more vegan recipes here.

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Sautéed baby greens

Cumin-spiced cauliflower with roast tomatoes

Golden soup

Roast pumpkin wedges with swiss chard and quinoa pilau

Spicy tomato “soup” salad

Cinnamon, apple and vanilla oat bowl

Buffalo wing-style cauliflower tacos

Hummus, falafel and pita crouton salad

Vegan “crab” cakes

Simple soya avocado salad

Tropical smoothie bowl

Ceviche-style summer squash

Ceviche-style summer squash

Ingredients

Method