Vegan Archives

Braai recipes

Refined-sugar free pistachio-tahini date ice cream

Broccoli recipes

Potato cakes with tomatoes and mushrooms

15 minutes

South African

Herby vegan cheese

20 minutes

Herby vegan cheese

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 1/2 cups almonds, pre-soaked
1/2 cups lemon juice
1/4 cups olive oil
1/4 cups water
1 T Seasoning herb salt

Method

1. Preheat the oven to 190 °C.
2. Drain and rinse the almonds, then blend with the lemon juice, oil and water. Blend until smooth, thick and creamy.
3. Stir in the salt. (Find Mokgadi's recipe for herb salt here.)
4. Scoop the mixture out and shape into one large round, or mould into the desired shape using a silicone mould.
5. Transfer to a baking tray lined with baking paper and drizzle with a little olive oil.
6. Bake for 20 minutes until golden.
7. Allow to cool completely before serving with crackers or on toast.

Find more vegan recipes here.

The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.

Veggielicious

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Vegan braaibroodjies

Refined-sugar free pistachio-tahini date ice cream

Whole roast broccoli

Four-bean curry

Matbucha

Air-fryer brinjal

Dairy-free cheese platter

Plant-based Wellington

Jerk-style tofu

Potato cakes with tomatoes and mushrooms

Morogo dumplings

Herby vegan cheese

Herby vegan cheese

Ingredients

Method