Vegan Archives

Five-ingredient recipes

Umqa wehlaba (dandelion leaf pap)

30 minutes

Asparagus recipes

Baby marrow pancake

15 minutes

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Sauce recipes

Home-made plum sauce

30 minutes

Coconut recipes

Gochujang brown rice stir-fry

20 minutes

Fruity dessert

Compressed pineapple salad

Brinjal recipes

Turkish brinjal in tomato sauce

1 hour

Brinjal recipes

BBQ baby brinjals with tzatziki and ezme

20 minutes

Cabbage recipes

Split pea dhal with grilled cabbage

2 hours

South African

Baby marrow leaf morogo

30 minutes

Burger recipes

Marinated mushroom burger

25 minutes

Rooz il faifal (rice with vermicelli noodles)

Serves 5 to 7

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 heaped T unsalted butter
3 nests dried vermicelli noodles, crushed
500 g rice
6 cups water
2 t sea salt

Method

1. Melt the butter in a saucepan.

2. Add the crushed vermicelli and braise slowly over a low heat until golden brown, stirring continuously with a wooden spoon.

3. Add the rice, water and salt, and stir well. Increase the heat and simmer until the rice is cooked. Fluff with a fork before serving.

Find more rice recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Umqa wehlaba (dandelion leaf pap)

Baby marrow pancake

Tofu with 5-minute Romesco sauce

Home-made plum sauce

Gochujang brown rice stir-fry

Compressed pineapple salad

Turkish brinjal in tomato sauce

BBQ baby brinjals with tzatziki and ezme

Split pea dhal with grilled cabbage

Baby marrow leaf morogo

Marinated mushroom burger

Rooz il faifal (rice with vermicelli noodles)

Rooz il faifal (rice with vermicelli noodles)

Ingredients

Method