TASTE's best vegan recipes

Chickpea recipes

Baby aubergines with rosa tomatoes

10 minutes

Sauce recipes

Black-eyed bean and mango salad

Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Thai fig-and-nectarine salad with fig-and-balsamic syrup

Watermelon recipes

Watermelon granita

Heart salad with white chocolate

Serves 2 to 4

Difficulty Easy

Ingredients

2 beetroots, boiled, cooled and sliced 2mm thick
2 large carrots, peeled and sliced into 2mm-thick ribbons
120 g mung-bean sprouts
1 bulb fennel, thinly sliced
120 g sugar snaps
100 g raspberries
fresh mint
100 g white chocolate
balsamic glaze

Method

Using a small, heart-shaped cookie-cutter, press out hearts from the beetroot and carrot. Keep separate, wrapped in plastic film.
On a platter, combine the sprouts, fennel, sugar snaps, raspberries and mint. Cover with plastic wrap and place in the refrigerator. This can be prepared a day in advance.
Using a vegetable peeler, peel shards of chocolate.
Top the salad with the beetroot and carrot hearts. Garnish with chocolate shards and drizzle with balsamic blaze.
Eat from one bowl, using chopsticks or forks.

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Baby aubergines with rosa tomatoes

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Chapatis

Black-eyed bean and mango salad

Tortilla with spicy avocado and sweet-pepper filling

Mushroom hotpot with greens

Thai fig-and-nectarine salad with fig-and-balsamic syrup

Watermelon granita

Heart salad with white chocolate

Heart salad with white chocolate

Ingredients

Method