Plant-Based Archives

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Braai recipes

Braaied pumpkin and marrows

25 minutes

Braai recipes

Braaied corn salad

20 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Beetroot recipes

Beetroot curry

30 minutes

Nightshade recipes

Mini potato pizzas

10 minutes

Asian recipes

Steamed tofu with black garlic vinaigrette

10 minutes

Asian recipes

Steamed brinjals

25 minutes

Raw butternut salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the gochujang dressing, whisk:

2 T Woolworths Asian gochujang paste
1 T brown sugar
2 T rice wine vinegar
3 T vegetable oil
1 t sesame oil
2 T soya sauce
2 garlic cloves, grated
1 x 2 cm ginger piece, grated

For the salad:

2 large butternuts, peeled
100 g Woolworths firm yuzu-flavoured tofu, sliced
a handful fresh mint

Method

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Air-fryer jerk chicken wings

Curried lamb mince with amagwinya

Beef-and-vegetable stir-fry

Plant-based platter with whipped tofu

Plant-based kofta and kebab platter with garlic naan

Plant-based katsu sando

Crispy Szechuan pepper tofu

Braaied pumpkin and marrows

Braaied corn salad

Broccoli with coconut-coriander sauce

Beetroot curry

Mini potato pizzas

Steamed tofu with black garlic vinaigrette

Steamed brinjals

Raw butternut salad

Raw butternut salad

Ingredients

Method