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

Braai recipes

Braaied pumpkin and marrows

25 minutes

Braai recipes

Braaied corn salad

20 minutes

Braai recipes

Braaied brassicas

35 minutes

Broccoli with coconut-coriander sauce

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

400 g Woolworths Tenderstem broccoli
olive oil, for drizzling
sea salt, to taste
fresh coconut, grated, to garnish
Woolworths crispy onion sprinkle, to garnish

For the sauce:

1 cup coconut milk
1⁄4 cup fresh coriander
1 lime, zested and juiced
1 stalk lemongrass, finely chopped
1 clove garlic, minced
1⁄2 t ground cumin
1⁄4 t salt
1⁄4 t freshly ground black pepper

Method

1. Coat the broccoli in olive oil and sprinkle with salt. Grill on a hot grill until tender and slightly charred.

2. To make the sauce, blend the coconut milk, coriander, lime zest and juice, lemongrass, garlic, cumin, salt and pepper until smooth.

3. To serve, arrange the broccoli on a platter, drizzle with the sauce, and garnish with the coconut and crispy onions.

Find more vegan recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Broccoli with coconut-coriander sauce

Broccoli with coconut-coriander sauce

Ingredients

Method