• Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
• Add the garlic, carrot, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. Add the potato and lentils and stir to coat with the spice mixture.
• Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid.
• Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
• While the curry simmers, cook the rice.
• Add the peas to the curry and simmer, uncovered, for 5 minutes.
• Remove from the heat and stir in the coriander and lemon juice.
• Serve on a bed of rice

• Boil the pasta as per the packet instructions, drain and set aside.
• Heat 1 tablespoon of olive oil in a pan over medium heat, add in the mushrooms and cook for a minute.
• Add in the garlic and cook for a further 5 minutes. As soon as they are cooked, remove and add to the cooked pasta.
• In the same pan – fry the Quorn Vegan Hot and Spicy Burgers as per the packet instructions.
• Once cooked, set aside on paper towel to absorb excess oil. Cut into 4 pieces.
• In a small bowl mix together the capers, olives, chilies, garlic paste, white wine vinegar, basil leaves and 1 tablespoon of olive oil.
• Add the tomatoes and baby spinach to the olives and caper dressing and gently mix with the pasta and mushrooms.
• Taste and season accordingly.
• Just before serving, add the pieces of Quorn Vegan Hot and Spicy Burgers.

• In a small bowl, combined the flax seed powder and cold water. Allow it to stand for 2-3 minutes.
• Process the Quorn Vegan Savoury Pieces until coarse and chunky and add to a large mixing bowl.
• Remove the crusts from the bread and process to form fine crumbs. Set aside.
• Using a clean dish cloth, squeeze the excess water from the grated potatoes and add to the mixing bowl along with the carrots.
• Add a drop of oil in a pan and fry onions and spring onions until golden brown. Once cooked, add to the savoury pieces, potatoes and carrots.
• Add the coriander leaves, chillies, coriander powder, cumin powder, turmeric powder, besan flour, bread crumbs and salt. Mix thoroughly by hand.
• Add the flax seed mixture and give it another mix to evenly distributing the spices and other ingredients.
• Form 8-10 small balls to form 1 – 1 ½cm medallions.
• Heat oil in a heavy based frying pan over medium heat and gently fry for 2-3 minutes on each side until golden brown and cooked.
• Serve with dips or sauces of your choice.

• Butter the bread slices and set aside.
• Place a slice of buttered bread on a plate and top with lettuce, a few brinjal slices and chilli.
• Place a slice of buttered bread on top of the first layer and top with more lettuce, tomato slices and some onions rings. Season with salt and a dollop of mayonnaise.
• Place another slice of buttered bread on top of the center layer, top with fried chips and season with salt, vinegar and chilli powder.
• Top the chips with a generous layer of cheese and some English mustard.
• Place the Quorn Vegan Spicy Burger right on top followed by another slice of buttered bread
• Behold, the perfect Quorn tower, undoubtedly a big bite to satisfy any craving.

• In a pot, heat the olive oil, asafoetida, mustard seeds, 1 sprig curry leaves, cumin seeds and cinnamon stick until spices burst.
• Add the onion, thyme and chillies and sauté until lightly browned – 5 minutes.
• Add the ginger & garlic and fry for a few seconds.
• Stir in the coriander powder, cumin powder and turmeric powder. Fry for a few seconds.
• Add the green beans, carrots and salt and cook for 5 – 8 minutes.
• Add the tomatoes and cook through, about 10 – 12 minutes.
• In a separate pan, cook the Quorn pieces as per the packet instructions. Once cooked, drain on paper towel and set aside.
• Using the same oil, fry the remaining sprig of curry leaves, garam masala and the roughly crushed red chillies. Cook for a few seconds, remove and set aside.
• Once the tomatoes are fully cooked, add the water and simmer on low for 5 - 8 minutes.
• Stir in the cooked Quorn pieces, remove from the heat and allow to stand for 2 minute.
• Top the curry with the fried curry leaves, garam masala and chillies mix and serve with naan, roti or bread of your choice and a fresh tomato salsa.

Instructions

Day before

• Soak your dried mushrooms in a cup of warm water overnight. Strain the mushrooms but keep the water to add to the stew.
• Soak the waterblommetjies in salted water overnight. Swirl the water with your hands every now and again and shake the waterblommetjies well to dislodge any insects. Strain and omit the salt water.

On the day

• Sautee the onion slightly in a bit of olive oil or vegan margarine.
• Add the rest of the ingredients.
• Bring to a boil, lower the heat and simmer until the waterblommetjies can be pierced through the thickest section.
• Serve over rice of choice.

• Combine almond milk, coconut cream, sugar, cinnamon, nutmeg and vanilla in a pot and heat up.
• When hot, but not boiling, add sago and reduce the heat slightly.
• Simmer for 2 -3 minutes till translucent, and thicker (about 20 mins).
• Once it is dense, remove from heat and cool for 5 mins.
• Remove cinnamon stick.
• Scoop in bowls, sprinkle the rest of the sugar on top and caramelize with a blowtorch.

• In a deep pot over a medium heat, add the oil and fry the onion until soft and translucent.
• Add the garlic, ginger and chilies and stir fry until fragrant.
• Add the curry powder and steak and chops spice and stir to combine.
• Add the peppers and cook for another 2 minutes.
• Add the grated carrots and stir to make sure they are well combined.
• Add in the tomato puree and chopped tomatoes and stir.
• Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
• Remove from the heat and add the baked beans.
• Serve hot or cold.

• Preheat oven to 180 degrees Celsius.
• Sautee the chopped onion until the onions are translucent.
• Add the lentils, the soaked soy mince, apricots, raisins, tomato paste, smoked paprika, coriander, cumin, 15 ml turmeric, mixed herbs, chutney, curry powder to a bowl. Mix it well.
• Once the onions are sautéed, add the above mixture and cook for 5 minutes.
• Remove from the heat and put in an oven proof dish.
• Put the silken tofu, kala namak, 1.25 ml turmeric and Dijon mustard in a food processor and mix until smooth.
• Place this mixture on top of your bobotie (soy mince and lentil mix) and cover the top of your bobotie.
• Bake at 180 degrees Celsius until your tofu mixture on top begins to turn golden brown.

• Turn the oven to 180 degrees Celsius.
• Line an ovenproof dish (the size of a dinner plate) with vegan margarine.
• Unroll the thawed puff pastry sheet and roll flat to fit the size of the dish.
• Cut the pastry into the shape of the dish.
• Place the pastry inside the dish and set aside.
• Make a thick custard filling: Mix all the custard ingredients together in a pot and bring to a simmer, stirring constantly until thick.
• Cool slightly, pour the filling into the base and bake at 180 degrees Celsius for 30 – 40 minutes.
• Remove from oven and chill in the fridge to set.
• Sprinkle with cinnamon