- 10 flour wraps
- 2 onions (peeled and chopped)
- 12 grams garlic
- 1 1/2 tablespoons cumin powder
- 1 1/2 tablespoons coriander powder
- 2 cans red kidney beans
- 10 grams ginger (minced)
- 2 cans chopped tomatoes
- 300 grams frozen corn
- 1 kg brinjals (cubed (1cm by 1cm))
- Salt to taste
- Oil for frying
For the enchilada sauce
- 1 1/2 tablespoons sugar
- 6 tablespoons flour
- 600 milliliters tomato puree
- 1 tablespoon coriander powder
- 1 1/2 tablespoon paprika
- Oil for frying.
For the cheese sauce
- 400 grams potatoes (peeled and cubed)
- 1/4 cup nutritional yeast
- 150 milliliters oil
- 30 milliliters lemon juice
- Salt to taste
- Pre-heat the oven to 180 degrees Celsius.
- Let the wraps out to defrost at room temperature while making the rest of the recipe.
- Boil the potatoes for the cheese sauce while you prepare the rest of the ingredients.
- Heat oil in a pan and fry mushrooms, put aside.
- Fry brinjal cubes in enough oil so that they do not stick to the pan. As the oil cooks away you can add a bit of water to make the brinjal cook quicker. Cook until soft. A knife should slide through the brinjal cube easily and the brinjal should be a bit crispy on the outside. Put the brinjal aside.
- In the same pan with the leftover oil, sauté onion, garlic ginger, paprika, coriander powder and oregano.
- Once the onions are soft, add drained red kidney beans. Mix together.
- Add the mushrooms, brinjal and corn and fry quickly, just to mix all the flavours together.
- To make enchilada sauce: add oil and flour to a sauce pan. Stir together, then add tomato puree, coriander powder and sugar. You can add a bit of water if necessary, but keep the sauce to a thick and creamy consistency. Leave the sauce in the pan to pour over the enchiladas later.
- To make cheese sauce: place the boiled potatoes, 125ml unsweetened soy milk, nutritional yeast, oils, lemon juice and salt in the processor and mix until smooth. Set aside.
- Heat oil in a pan to fry the tortillas. Fry the tortillas for about 8 seconds on each side (if they are not fully defrosted then fry them a bit longer).
- Fill wraps with bean mixture and roll into long rolls. Place next to each other in an oven-proof dish. Pour enchilada sauce over the wraps to cover them completely.
- Pour a bit of the cheese sauce down the middle of each wrap.
- Bake enchiladas in the oven for 20 minutes at 180 degrees Celsius.
Bulk recipe that serves 10
RISOTTO DE ROMA
- 2 tablespoons oil (for frying the mushrooms and baby marrow)
- 600 grams canned mushrooms (drained)
- 250 grams fresh baby marrow (sliced)
- 2 onions (finely chopped)
- 2 teaspoons crushed garlic
- 4 tablespoons oil (for frying the onions)
- 800 grams arborio rice
- 15 grams fresh parsley (chopped)
- 120 ml lemon juice
- 50 grams vegetable stock powder
- 3 liters water
- 120 grams frozen corn
- 100 grams frozen peas
- Fry mushrooms in a pan with a bit of oil. Add lemon juice and salt, pepper and put aside.
- Fry baby marrow in a pan with a bit of oil. Add a squeeze lemon juice and salt and put aside.
- In a pot/pan lightly sauté onions and garlic in 4 tablespoons of oil, until soft, do not allow to brown.
- Once soft, add arborio rice. Stir the rice around so that all the grains are coated in oil.
- Dissolve 2 heaped tablespoons of veg stock in a litre of warm water.
- Now begin to add the veg stock liquid. About 500ml at a time. As half the liquid absorbs, add more liquid. When the litre of stock is finished, continue to add plain water, 500 ml at a time. In total, you should end up adding about 3 litres of liquid to fully cooking the rice.
- To keep the rice from sticking to the bottom of the pot always keep enough water in the pot and stir regularly. Always stir clockwise.
- When the rice is cooked, add the corn, peas, baby marrow and mushrooms.
- Now add the parsley and lemon juice and mix in.
Bulk recipe that serves 10
PRIMAVERA PESTO PASTA
For the basil pesto
- 100 grams basil
- 4 teaspoons crushed garlic
- 180 ml olive oil
- 30 ml lemon juice
- 3 tabelspoons nutritional yeast
- Salt to taste
For the pasta
- 800 grams penne pasta
- 250 grams onions (peeled and chopped)
- 4 teaspoons garlic
- 3 teaspoons paprika
- Crushed chilli to taste
- 250 grams cherry tomatoes
- 240 grams red pepper (sliced and halved)
- 300 grams fresh mushrooms (sliced)
- 2 grams mixed herbs
- 300 grams spinach (shredded)
- 100 gram pitted olives
- Cook the penne pasta according to instructions, drain and put aside. Drizzle some olive oil over the pasta to prevent the pasta from sticking together.
- Make the pesto: Blend together the basil, lemon juice, garlic, salt, nutritional yeast.
- Make the pasta: Fry the onion in a pan in oil for a minute then add spices, garlic, peppers, tomatoes, and mushrooms and fry for a few minutes.
- Now add the chopped spinach.
- When the spinach becomes bright green, switch off the heat and olives.
- Now add this mixture and the pesto with the pasta and mix together.
Bulk recipe that serves 10
LOADED SWEET POTATO BOATS
- 10 sweet potatoes
- 2 cans red kidney beans
- 350 g frozen corn
- 340 g shredded cabbage
- 200 g grated carrot
- 2 teaspoons chilli flakes
- 200 grams chopped tomatoes
- 400 ml coconut milk
- 3 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons cinnamon
- 2 teaspoons garam masala
- 2 teaspoons ginger spice
- 80 grams fresh coriander
- 60 ml lemon juice
- 500 grams brown rice
- Cook the brown rice and let cool.
- Preheat the oven to 200C. After washing and drying the sweet potatoes, pierce them each with a knife a couple of times.
- Place the sweet potatoes on a baking tray and put in the oven at 200 C. Let them bake until soft inside, about 45min. A knife should pierce through easily all the way through the sweet potato.
- Put all the contents of the coconut milk in the food processor along with lemon juice. Once mixed it will become a cream. If it is too thick to mix into a cream (depends on the brand of coconut milk) then add a little bit of water so that it becomes a creamy dressing.
- In a pan heat the oil and add the rice, spices and crushed chillies. Stir the rice around so that all the rice gets coated in oil.
- Now add the cabbage and grated carrot. If the rice starts to stick to the pan add more oil.
- Now add the red kidney beans and the corn and mix in.
- Last add the tomatoes to the rice mixture.
- Now that you’ve made the rice mixture, turn off the heat.
- Cut a slit down the centre of the sweet potatoes lengthways.
- Stuff them with the rice mixture.
- Pour the cream over the sweet potato and top with coriander.
Bluk recipe that serves 10
PASTA BAKE WITH BROCCOLI, BUTTERNUT AND SUNDRIED TOMATOES
- 1 packet pasta screws (250 grams)
- 1 head broccoli (washed and chopped)
- 1 packet butternut cubes (500 grams)
- 1 cup Woolworths sundried tomatoes in oil (chopped)
- 3 cups unsweetened soy milk
- 1 cup cake-wheat flour (all-purpose flour, sifted)
- 100 ml sundried tomato oil (from packet)
- Olive oil
- Salt & pepper
- 1 cup breadcrumbs
- Fresh parsley
- Sriracha (or other hot sauce)
- Cook pasta according to packet instructions, drain and set aside.
- Place broccoli and butternut in an oven-proof dish. Sprinkle with olive oil, salt and pepper and roast for 30-40 minutes until soft and caramelized.
- While veggies are grilling, make the white sauce: Sift flour into cold milk and whisk until combined. Transfer to a pot and bring to a boil. Turn down the heat, add the sundried tomatoes’ oil and whisk continuously over very low heat until thick and lump-free. Add salt and pepper to taste. If your white-sauce becomes lumpy, transfer it to a food processor and mix until smooth and velvety.
- Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
- Pour over the white sauce and mix.
- Top with an even layer of breadcrumbs and bake for about 30 minutes.
- Cut into squares and serve with a squirt of Sriracha and fresh parsley.
You can use any type of egg-free pasta. You can swop out the vegetables for whatever you have available in your fridge. Adapted from CTVeganista
PUMPKIN PIE SMOOTHIE
- 1 x cup raw butternut (cubed)
- 1 – 2 cups coconut water
- 2 x bananas (frozen works best)
- 1 x apple
- 1 x tablespoon mixed spice
- 1 x tablespoon cinnamon
- Place all ingredients in a blender and blend until smooth and creamy.
- Serve inside a hollowed pumpkin for Halloween.
Adapted from CTVeganista
- 1/2 cup rolled oats
- 1/2 cup quinoa (toasted)
- 2 tbsp. Vanilla Sky @wazoogles
- 1 Orgran "Egg" (1 tsp. Orgran No Egg mixed with 2 tbsp. water)
- 1 cup almond milk
- 2 tsp. baking powder
- 2 tbsp. flax meal
- 1 tbsp. melted coconut oil
- 1 tsp. vanilla essence
- Pinch of salt
- Mix all the pancake ingredients together in a bowl/blender.
- Heat a bit of coconut oil in a non-stick pan.
- Add one scoop of batter to the pan and fry over medium heat until cooked.
- Transfer the pancakes to a plate and keep warm until all the batter is used.
- Top your pancakes with almond butter, banana, and maple syrup.
Adapted from Varisha Hutheram
TOAD IN A HOLE WITH GRAVY
- 3 Fry’s Braai-Style Sausages (frozen)
- 50 g chickpea liquid/brine
- 50 g flour
- 5 ml baking powder
- 90 ml almond milk
- Bisto gravy (to serve)
- A small handful of rosemary (to serve)
- Micro greens (to serve)
- Preheat the oven to 220°C.
- In a non-stick, medium-sized, 6-hole muffin tray, spray with non-stick spray, then add about a tbsp. of oil to each. Allow the muffin tray with the oil to heat up in the oven.
- Add a sausage half to each muffin hole and return to the oven.
- Meanwhile, beat the chickpea liquid/brine until stiff.
- In a separate bowl, sift the flour and baking powder twice, and then sift it into the beaten chickpea liquid/brine.
- Add the almond milk. Fold in the flour and almond milk.
- Working quickly, top each sausage with the batter and return it to the oven for about 15 - 20 minutes, until golden.
- Top with your favourite gravy and garnish with a sprig of rosemary and micro greens.
- Pour the sticky mixture into your potjie and place on a grid over the coals (low- medium heat) for 30 minutes.
- While it is cooking, make your sauce by boiling the coconut cream, margarine, sugar, water and vanilla essence together in a pot over high heat.
- As soon as your pudding is cooked, poke or cut lots of holes into the sponge with a fork/knife and pour the sauce mixture over. Return to the coals (very low heat) in order for the sauce to draw into the sponge.
BIG BITE MUSHROOM AND AUBERGINE BURGERS
To make 10 burgers
- ½ kg mushrooms
- 300 grams aubergine
- 12 grams paprika
- 10 burger rolls
- ½ kg tomato (sliced)
- 250 grams lettuce leaves
To make the basil pesto mayo sauce
- ½ liter B-Well Gourmet Creamy mayo
- 40 grams basil leaves
- 2 teaspoons crushed garlic
- Grind of salt and pepper to taste
- Cut the aubergines lengthwise in 1cm slices. Lay on a baking tray on baking paper. They must not overlap. Brush a thin layer of oil over each slice on both sides. Sprinkle salt, paprika and oregano over all of slices. Bake for about 20 minutes or until completely soft in the middle and a knife can pierce through easily.
- Cut the mushrooms lengthwise into thick slices. You will get about 3-4 slices from each mushroom. Lay on a baking tray. They must also not overlap. Sprinkle with olive oil and salt. Roast in the oven until cooked but still plump and juicy, about 10- 15minutes.
- In the processor mix the olive oil, basil, mayo, garlic and salt.
- Cut the rolls in half and toast the inside of the rolls on the grill.
- On the roll layer a thin layer of sauce, a slice or two (depending on size of slice) of aubergine, then a few mushroom slices to cover, the lettuce, then tomato, then sauce.
BEET, FENNEL AND FIG SALAD
For the cranberry-sage dressing
- 1 ⁄2 cup (115ml extra-virgin olive oil)
- 1 ⁄2 cup (115g finely chopped shallots)
- 1 cup 225g fresh or frozen cranberries (thawed if frozen)
- 1 ⁄4 cup (60ml balsamic vinegar)
- 1 teaspoon chopped fresh rosemary leaves
- 1 fresh sage leaf (chopped)
- 1 ⁄3 cup (75ml water)
- 1 tablespoon maple syrup / sugar
- 1 ⁄2 teaspoon sea salt
For the salad
- 450 g fresh beets
- 1 fennel bulb (trimmed and halved)
- extra-virgin olive oil (for drizzling)
- sea salt and freshly ground pepper
- 115 g nuts
- 225 g baby arugula (rocket)
- 1 pear (cored and thinly sliced (optional))
- 6 fresh figs (cut into wedges)
- Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until softened (about 5 minutes). Add the cranberries and continue to cook, stirring, until they are softened and begin to pop (about 5 minutes).
- Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup/sugar, salt, and the remaining 2 tablespoons of olive oil and process until smooth.
- Preheat oven to 180 C.
- Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
- Roast the beets and fennel in the oven until fork-tender (about 30 minutes for the fennel, and 50 to 60 minutes for the beets).
- When cool enough to handle, peel the beets and cut them into thin slices. Cut the fennel into very thin slices.
- Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted (about 5 to 8 minutes).
- Put the arugula (rocket) in a large bowl; add the beets, fennel, nuts, and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad.
Alternatively, divide the arugula evenly among salad plates, placing it to one side of the plate. Drizzle with the dressing and scatter the nuts on top. Arrange the beets, fennel, figs, and optional pear alongside the arugula and serve at once. Adapted from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant