Vegan recipes Archives

Sauce recipes

Stone fruit ketchup

30 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Asian recipes

Korean BBQ-inspired glazed lion’s mane mushrooms

15 minutes

Asian recipes

Blue oyster mushroom ramen

15 minutes

Asian recipes

Asian-inspired plant-based burger with crisp slaw

10 minutes

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Braai recipes

Braaied pumpkin and marrows

25 minutes

Braai recipes

Braaied corn salad

20 minutes

Braai recipes

Braaied brassicas

35 minutes

Braaied brassicas

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

400 g Woolworths Tenderstem broccoli
1 head Romanesco broccoli, sliced
200 g Woolworths cauliflower shoots
100 g baby fennel
5 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the vinaigrette, combine:

1⁄2 cup extra virgin olive oil
5 T sherry vinegar
4 T honey
10 g Italian parsley, roughly chopped
30 g capers, drained and fried until crunchy

Method

1. Prepare a braai.

2. Blanch the vegetables in salted boiling water for 4–5 minutes – they should still be quite firm.

3. Transfer the vegetables (except the fennel) to a bowl and rub with the olive oil, salt and pepper. Braai until tender and charred.

4. Arrange the vegetables on a platter, top with the fennel and pour over the vinaigrette.

Find more braai recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau

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Stone fruit ketchup

Ripe banana peel chutney

Plant-based kofta and kebab platter with garlic naan

Korean BBQ-inspired glazed lion’s mane mushrooms

Blue oyster mushroom ramen

Asian-inspired plant-based burger with crisp slaw

Crispy Szechuan pepper tofu

Braaied pumpkin and marrows

Braaied corn salad

Braaied brassicas

Braaied brassicas

Ingredients

Method