Avocado recipes

Avocado, kale and tahini toast

Avocado recipes

Avocado, chevin and pomegranate toast

Burger recipes

Butter bean-and-pea burgers with smashed avocado

20 minutes

Beans recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

Lunchbox recipes

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

20 minutes

Leftovers recipes

Persian-style rice and lentils

1½ hours

Beans recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 1 hour 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 300 g packs Woolworths turmeric-and-chilli cauli florets
4 pita breads
1 cup red wine vinegar
1 t caster sugar
2-3 turnips, thinly sliced
50 g pumpkin seeds, toasted
4 T Woolworths dairy-free coconut yoghurt
2 T olive oil
1⁄2 lemon
fresh coriander, for serving
chopped red chilli, for serving

Method

Grill the Woolworths turmeric-and-chilli cauli florets for 5–10 minutes. Toast the pita breads in a dry pan or in the oven.

Bring the red wine vinegar, caster sugar and a squeeze of lime juice to a simmer. Add thinly sliced turnips and allow to stand for 2 minutes, then remove from the heat. Allow to pickle in the juices for 1 hour.

For the drizzle, combine Woolworths dairy-free coconut yoghurt, olive oil and the juice of 1⁄2 lemon.

Fill the pita pockets with the cauli florets, top with the turnip pickle and drizzle over the dressing. Garnish with toasted pumpkin seeds, fresh coriander and chopped red chilli. Season to taste.

Browse more vegan recipes here.

This recipe features in the September 2018 issue of TASTE Magazine - on sale now. Get your hands on the issue for plant-based eating inspiration! Discover more here.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Avocado, kale and tahini toast

Avocado, chevin and pomegranate toast

Butter bean-and-pea burgers with smashed avocado

Five-bean salad

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Roast sweet potato salad

Vegan mayo

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Persian-style rice and lentils

Slow-cooked cowboy beans

Sweet potato dhal with yoghurt flatbread

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Ingredients

Method