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Blood orange, red cabbage and lentil salad

Cabbage recipes

Blood orange, red cabbage and lentil salad

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Umxhaxha

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Shaved cauliflower salad

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Vegan roast butternut-and-chickpea curry

Butternut recipes

Vegan roast butternut-and-chickpea curry

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Rolex

Vegan recipes

Rolex

30 minutes

4 of 23

Rolex

By Parusha Naidoo

Serves 5

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

250 g chickpea flour
1 t turmeric
2 t salt
2 cups sparkling water
1 green chilli, finely chopped
1 tomato, finely chopped
1 red onion, finely chopped
100 g coriander, chopped
oil, for frying
5 readymade rotis or wraps
vegan mayo, for serving
hot sauce, for serving

Method

1. Place the chickpea flour, turmeric and salt in a mixing bowl. Whisk, slowly adding the water. Add the chilli, tomato, onion and coriander.

2. Heat the oil in a pan the same size as the rotis or wraps. When sizzling, add enough batter to coat the pan, swirling it around the pan quickly to cover the surface. Cook for about four minutes, or until the bottom is golden brown. Flip and cook for a further two minutes on the other side.

3. Lay a roti on top of the omelette to warm up, then flip out on to a plate. Repeat the process until you have five plates.

4. Roll up tightly and serve with vegan mayo and hot sauce.

Cook's note: If you eat eggs, you can substitute the flour with five eggs instead.

Find more vegan recipes here.

Extracted with permission from the digital cookbook Least Effort Most Reward, written and illustrated by Parusha Naidoo. To find out more about the book, visit Parusha’s blog at www.parusha.com. Click here to go to the blog.