Vegan Archives

Cauliflower recipes

Cauliflower sorghum risotto

20 minutes

Asian recipes

Steamed tofu with black garlic vinaigrette

10 minutes

Italian recipes

Fresh tomato gnudi

10 minutes

Asian recipes

Tamarind tofu stir-fry

10 minutes

South African

Morogo

15 minutes

Easter recipes

Crunchita with chilli crisp

Salad recipes

Sorghum tabbouleh

15 minutes

Pasta recipes

Ella’s go-to green pasta

Nightshade recipes

Crispy potato and paprika tray bake

Beetroot recipes

Seven Colours salad

30 minutes

Chickpea recipes

Chickpea fries

20 minutes

Braai recipes

Herby riso pasta salad

20 minutes

Herby riso pasta salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g riso pasta rice, cooked al dente
3 T basil, chopped
200 g Woolworths exotic tomatoes, halved
1 t garlic, crushed
1 x 70 g Woolworths pitted Kalamata black and green olives, chopped
1 lemon, juiced
1 Woolworths preserved lemon, chopped
1 bunch celery leaves, chopped
salt, to taste

Method

1. Mix all the ingredients and season.

Cook's note: This fresh take on the classic SA pasta salad adds zing when served alongside braaied meat.

Find more salad recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Cauliflower sorghum risotto

Steamed tofu with black garlic vinaigrette

Fresh tomato gnudi

Tamarind tofu stir-fry

Morogo

Crunchita with chilli crisp

Sorghum tabbouleh

Ella’s go-to green pasta

Crispy potato and paprika tray bake

Seven Colours salad

Chickpea fries

Herby riso pasta salad

Herby riso pasta salad

Ingredients

Method