These plant-based recipes are anything but ordinary – fresh, bold, and bursting with goodness. Celebrate World Vegan Day on 1 November with these delicious recipes – perfect for sharing and savouring. 

Vegan socca with green salsa  

Serves 6–8  

Ingredients  

For the vegan socca  

2 cups chickpea flour 

Salt and black pepper 

2 tsp origanum 

½ tsp paprika 

½ tsp garlic powder 

2 cups warm water 

2 Tbsp olive oil   

For the green salsa  

1 cup chopped green tomatoes 

1 clove garlic, grated 

¼  cup white-wine vinegar 

¼  cup olive oil 

Salt and black pepper 

Handful basil, chopped 

Handful pea shoots 

Handful mint, chopped 

Handful micro herbs 

3 Tbsp chopped almonds, toasted 

1 medium cucumber, ribboned, to garnish  

Method 

1. Preheat the oven to 200°C.
2. For the vegan socca, mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20×30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire cooling rack.
6. For the green salsa, mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
7. To assemble, spoon the salsa onto the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

Recipe & styling: Chiara Turilli 

Photographs: Andreas Eiselen // HMimages.co.za  

Vegan-friendly shiitake mushroom pho 

Serves 4  

Ingredients 

For the mushroom pho 

2 cinnamon sticks 

3 cloves 

2 whole star anise pods 

1 onion, peeled and quartered 

3cm fresh ginger, peeled and halved lengthwise 

1L vegetable stock 

1L water 

2 Tbsp tamari or soy sauce (or to taste) 

1 Tbsp olive oil 

150g shiitake mushrooms, thinly sliced 

Salt and black pepper 

200g rice noodles, cooked 

To serve 

Mung bean sprouts 

Fresh basil, coriander and mint 

Spring onions, thinly sliced 

Fresh jalapeño, thinly sliced 

Lime wedges 

Method 

1. For the mushroom pho, toast the cinnamon, cloves, and star anise until fragrant in a medium-sized pot. Add the onion, ginger, vegetable stock, water and tamari or soy sauce. Bring to the boil, then reduce the heat and gently simmer for 30 minutes.
2. Heat olive oil in a pan over medium heat until simmering. Add the shiitake mushrooms and season. Cook until the mushrooms are tender and lightly browned.
3. Strain the spices and onion from the broth. Season to taste with more tamari or soy sauce if desired.
4. Ladle the broth into 4 bowls, add the cooked noodles and mushrooms. To serve, top with fresh ingredients of your choice.

Recipe & styling: Amerae Vercueil 

Photographs: Andreas Eiselen // HMimages.co.za 

Layered ratatouille  

Serves 4  

Ingredients 

4 large brinjals, sliced  

6 large marrows or 12 baby marrows, sliced  

6 – 8 salad or plum tomatoes, sliced  

3 Tbsp olive oil  

2 cloves garlic, grated  

2 Tbsp fresh basil, chopped  

Salt and milled black pepper  

For the sauce  

Glug olive oil  

1 onion, chopped  

1 red pepper, chopped  

3 cloves garlic, sliced  

50g tomato paste  

2 tsp sugar  

1 can (400g) chopped tomatoes  

½ cup vegetable stock  

Handful fresh basil  

Handful fresh thyme   

Method 

1. Place brinjals, marrows and tomatoes into a large mixing bowl. 
2. Whisk together oil, garlic, basil and seasoning. Drizzle over vegetables and toss to coat evenly. Set aside. 
3. For the sauce, heat oil in a saucepan and sauté onion for 3 – 5 minutes. 
4. Add red pepper and garlic and fry for another 3 minutes. 
5. Add tomato paste, cook for 1 minute and then stir through sugar. 
6. Add chopped tomatoes, stock and herbs. Simmer for 12 – 15 minutes, stirring regularly. Season well. 
7. Preheat oven to 180°C. 
8. Spoon half the tomato sauce into a greased ovenproof dish and spread to cover base. 
9. Arrange sliced veggies in a spiral on top of the sauce, alternating brinjals, marrows and tomatoes. 
10. Top with remaining sauce, cover with foil and bake for about 20 minutes. 
11. Bake uncovered for another 15 minutes or until vegetables are tender and cooked. 
12. Serve ratatouille on top of creamy mash or as a side to any large roast.

Recipe & styling: Chad January 

Photographs: Zhann Solomons 

Vegan pavlova with cardamom and pineapple   

Serves 8  

Ingredients   

For the topping   

1 can (400g) coconut cream  

1 cup (250ml) yoghurt    

For the vegan pavlova    

1 cup aquafaba (liquid from a tin of chickpeas)  

¼ tsp (1.25ml) cream of tartar  

1 cup (200g) brown sugar  

2 tsp (10ml) ground cardamom   

For serving   

½ pineapple, peeled and sliced  

⅓ cup (80ml) fresh coconut shavings’   

Method   

1. Place the coconut cream in the freezer to partially solidify.  

2.Preheat the oven to 170°C and line a baking tray.  

3.  For the vegan pavlova, whip aquafaba and cream of tartar in a stand mixer until frothy.   

4. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.  

5. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.  

6. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.  

7. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.  

8. For the coconut cream, remove the solid layer of the coconut cream and mix it through the yoghurt. Dollop on top of the meringue. 

9. Top with pineapple and coconut shavings and serve immediately. 

Recipe & styling: Chiara Turilli  

Photographs: Andreas Eiselen // HMimages.co.za