Home
recipe-guide
Vegan recipes

Vegan litchi granita

Coconut recipes

Vegan litchi granita

Baked mashed potato boats

Kids recipes

Baked mashed potato boats

40 minutes

Green samp

South African

Green samp

1½–2 hours

Fattoush salad

Halaal recipes

Fattoush salad

Vegan roast butternut-and-chickpea curry

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Pea-and-broad bean dip

Dip recipes

Pea-and-broad bean dip

10 minutes

Rolex

Vegan recipes

Rolex

30 minutes

Bredie

One-pot wonder

Bredie

30 minutes–1 hour

Russum

Indian recipes

Russum

30 minutes

Cucumber salad with chilli oil

Chilli recipes

Cucumber salad with chilli oil

5 minutes

Bean-and-peanut soup

Beans recipes

Bean-and-peanut soup

30 minutes

Vegan braaibroodjies

Braai recipes

Vegan braaibroodjies

20 minutes

Load more

Vegan braaibroodjies

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the pesto:

3 cloves garlic
30 g parsley
30 g basil
1⁄2 lemon, juiced
50 g walnuts
1⁄3 cup olive oil
50 g Woolworths dairy-free hard cheese, grated
sea salt, to taste
freshly ground black pepper, to taste
1 Woolworths ciabatta (or country loaf)

Method

1. To make the pesto, place all the ingredients in a blender and blend until almost smooth. Adjust the seasoning to taste.

2. Slice the bread into thirds lengthways and generously spread the pesto on each layer. If you’re braaiing the bread, wrap in foil and braai as you would garlic bread. Alternatively, bake at 180°C for 15–20 minutes until warm and crispy.

Find more vegan recipes here.

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger