TASTE's best vegan recipes

Sauce recipes

Stone fruit ketchup

30 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Asian recipes

Asian-inspired plant-based burger with crisp slaw

10 minutes

Braai recipes

Flame-grilled mielies

15 minutes

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Cauliflower recipes

Cauliflower sorghum risotto

20 minutes

Air-fryer recipes

Air-fryer falafel

13 minutes

Asian recipes

Steamed tofu with black garlic vinaigrette

10 minutes

Italian recipes

Fresh tomato gnudi

10 minutes

South African

Morogo

15 minutes

Morogo

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 T oil
1 onion, roughly chopped
2 garlic cloves, finely chopped
400 g sweet potato leaves, thinly sliced
2 large tomatoes, diced
sea salt and freshly ground black pepper, to taste

Method

1. Heat the oil in a pan. Fry the onion over a medium heat until soft and translucent,
about 5 minutes. Stir in the garlic and fry for 5 minutes.

2. Add the sweet potato leaves and gently fry, stirring often. Once the greens have softened, add the tomatoes, salt and pepper. Cook until the tomatoes have softened. Serve hot.

Find more South African potato recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Plant-based platter with whipped tofu

Stone fruit ketchup

Plant-based kofta and kebab platter with garlic naan

Asian-inspired plant-based burger with crisp slaw

Flame-grilled mielies

Crispy Szechuan pepper tofu

Broccoli with coconut-coriander sauce

Cauliflower sorghum risotto

Air-fryer falafel

Steamed tofu with black garlic vinaigrette

Fresh tomato gnudi

Morogo

Morogo

Ingredients

Method