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Featured Recipes

Thai Satay Sweet Potato Salad

Thai Satay Sweet Potato Salad

Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch.

Sweet potatoes are wonderfully delicious and nutrient rich. They’re high in fibre and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain and just one sweet potato gives you 400% of the vitamin A you need each day! They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.

Coconut Bounties

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!

Celeriac V_ish Fillets

Celeriac V_ish Fillets

Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.

Barley, quinoa and spelt with vegetables and basil oil

Barley, quinoa and spelt with vegetables and basil oil

A light, refreshing recipe to awaken the senses plus it’s a nutritional powerhouse of a meal! Five different grains and pulses go into this delicious vegan dish, including two ancient grains, quinoa and spelt. You can add other veggies of your choice to this dish – how about these delicious South African Summer veggies – baby spinach, watercress or asparagus? Serve hot with a drizzle of vibrant basil oil, or cold as a salad.

Decadent Trifle

Decadent Trifle

The true definition of indulgent healthy food. This trifle is 100% plant-based! Layered with luscious flavours from the deep, chocolatey brownies, dollops of smooth and creamy chocolate mousse, topped with a spiced berry compote with vanilla chia pudding to bring it all together.

Vegan Lentil Curry

Vegan Lentil Curry

A creamy, comforting curry packed with plant-powered protein.

Avocado Mac & Cheese

Avocado Mac & Cheese

Avocados add creaminess and puts a healthier twist on this vegan mac and cheese.

Queen of Hearts Quiche

Queen of Hearts Quiche

Here’s a healthier, omega- 3 and fibre-filled version of this delectable french tart, sure to be a favourite to enjoy a slice with loved ones. This is also a vegan, gluten-free and delectable quiche! Feel free to play with fillings, this one is a balance of particularly heart beneficial ingredients, the “Queen of Hearts”.

Mellow Yellow Almond Smoothie

Mellow Yellow Almond Smoothie

Fresh fruit, a hint of vanilla plus Alpro Almond No Sugars drink makes for a sin free anytime smoothie. Lactose free, veggie, vegan, gluten free/mellow-yellow-almond-smoothie.

Something like a shepherd’s pie

Something like a shepherd’s pie

This vegan version of the traditional beef Shepherd’s Pie is a sure pleaser, even for avid meat fans. A juicy, flavourful, vegan-meaty filling- topped with a creamy and hearty potato mash and cheesy crust. Packed with cholesterol-lowering phytosterol in soy and sticky fibre from the potatoes, this is real love for your heart and all the hearts over the festive season.
Research has repeatedly shown that vegans have reduced risk of the world’s biggest killers, including heart disease, type 2 diabetes, obesity and some cancers.

Spicy Broccoli and Mung Bean Curry

Spicy Broccoli and Mung Bean Curry

Bring on the heat in this mouth-watering spicy broccoli and mung bean (dithlodi) curry recipe. As one of the Future 50 Foods, mung beans (dithlodi) are sustainable and packed with nutritional value. They bring untold flavour and goodness to this tasty curry dish.

Red Power Ranger Soup

Red Power Ranger Soup

This red and devilishly divine soup is definitely a power package with bell peppers and chili, rich in the phytochemical, capsaicin – the star element to this meal responsible for the spicy taste. It is incredibly rich in vitamin A, C, E, loaded with antioxidants, minerals and specially contains flavonoids which have shown to assist with respiratory problems.

One-Pan Pumpkin Leaf Sishebo

One-Pan Pumpkin Leaf Sishebo

Bring goodness and local flavour to this shishebo recipe with pumpkin leaves (mekopu). As one of the Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value. Enjoy them in a tasty meal that’s better for you and better for the world.

Recipes from our chefs

Chef Jay Miller’s Oat Milk Recipe

Chef Jay Miller’s Oat Milk Recipe

Now wouldn’t you like to make your own oat milk at home? It is the best alternative you can use to still enjoy your cereals and hot beverages.

Discovering 4 Cape indigenous ingredients

Discovering 4 Cape indigenous ingredients

Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary. 

Kelp Ravioli

Kelp Ravioli

Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Cape Spice Soga Grapefruit & Rasberry Fiz

Cape Spice Soga Grapefruit & Rasberry Fiz

Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.

Food that fuels your purpose

Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.

Harissa-hummus ch*cken pasta

Harissa-hummus ch*cken pasta

This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.

Chef Jay Miller’s Vegan Mayonnaise

Chef Jay Miller’s Vegan Mayonnaise

The silken tofu will create a vegan mayo that is slightly thinner which is perfect for the base of a sauce or dressing. Now wouldn’t you like to make your own vegan mayo at home? Using the Thermomix TM6, you most certainly can!

Grilled Mushroom Skewers with Chimichurri Sauce

Grilled Mushroom Skewers with Chimichurri Sauce

Chef Mokgadi Itsweng shares her quick and easy recipe for Grilled Mushroom Skewers with Chimichurri Sauce (taken from her book Veggielicious published by Human & Rosseau) which can be taken off the skewer and used in a wrap.

Hope Mdakane’s Chickpea Sponge

Hope Mdakane’s Chickpea Sponge

Who can enjoy their tea or coffee without a pillowy soft and moist sponge cake? This delicious chickpea sponge is from Hope Mdakane’s winning vegan entremet recipe from The Festive Vegan & Plant Powered Show and SA Young Chefs Plant-Based competition.