Vegetarian recipes Archives

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15 minutes

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Harissa ruby vegetables with feta and black-bean salad

25 minutes

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Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

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Stir-fried greens with baked tofu

30 minutes

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Easy vegan stir fry

20 minutes

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15 minutes

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30 minutes

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Sautéed baby greens

45 minutes

Chargrilled Asian-style brinjals with noodles

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 large brinjals
6–8 baby brinjals
olive oil, for drizzling
6 T tamari or soya sauce
2 T honey
1 T fish sauce
1 t sesame oil
2 limes, zested and juiced
1 clove garlic, crushed
1 x 5 cm piece ginger, peeled and grated
egg noodles, cooked, for serving
2 t coriander, chopped, for serving
chilli, sliced, for serving
roasted cashews, chopped, for sprinkling

Method

1. Cook the brinjals over an open flame on a gas stove or braai until blistered and starting to split. Place on a baking tray and set aside to cool, then brush off any ash.

2. Preheat the oven to 200°C. Drizzle the brinjals with olive oil and 3 T tamari or soya, then roast for 10 minutes.

3. Whisk the remaining tamari or soya, honey, fish sauce, sesame oil, lime juice and zest, garlic and ginger.

4. While the brinjals are still hot, split with a knife and drizzle over the dressing. Serve with the noodles, coriander, chilli and cashews.

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Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Stir-fried greens with baked tofu

Easy vegan stir fry

Quick vegan curry

Bulgur wheat and honey-roasted parsnip salad

Sautéed baby greens

Smoky paprika-and-tomato baked barley and beans

Chargrilled Asian-style brinjals with noodles

Chargrilled Asian-style brinjals with noodles

Ingredients

Method