Looking to impress your vegan friends? These delicious plant-based dishes are sure to impress, whether you’re hosting a dinner party or just whipping up a quick breakfast.  

Vegan superfood porridge with quinoa and mixed fruit 

Serves 4 // Cooking time 30 minutes 

 

Ingredients

1 cup quinoa
4 Tbsp chia seeds
¼ tsp salt
1 can coconut milk
1½ cups water
2 Tbsp sweetener of choice
½ pawpaw, chopped
½ cup blueberries
1 kiwi, chopped
¼ cup coconut flakes, toasted 

Method 

1. Add the quinoa and chia seeds to a pot over medium heat. Mix in the salt, coconut milk and water.
2. Bring to a boil, then reduce the heat and simmer covered for 10–15 minutes, stirring occasionally.
3. Add the honey and cook for another 5 minutes.
4. Dish the porridge up into bowls and top with the fresh fruit and coconut flakes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

 

Vegan socca with green salsa 

Serves 6–8 // Cooking time 50 minutes 

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 garlic clove, grated
4 Tbsp white-wine vinegar
4 Tbsp 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 

For the vegan socca 

1. Preheat oven to 200°C.
2. 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.

For the green salsa 

1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

 

Vegan butternut and cashew curry 

Serves 4 // Cooking time 35 minutes 

 

Ingredients 

1 Tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 Tbsp fresh ginger, peeled and grated
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml cancoconut milk
400 g peeled and diced butternut
100 g raw cashews
1 Tbsp lime juice
Salt and black pepper 

Method 

1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli and fry for 3–5 minutes or until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the vegetable stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg 

Also read: Vegan-friendly shiitake mushroom pho

 

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking time 1 hour 40 minutes 

 

Ingredients  

For the vegan pavlova  

1 cup aquafaba (liquid from a can of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom  

For the topping  

1 tin coconut cream
1 cup yoghurt 

To serve 

½ pineapple, peeled and sliced
⅓ cup coconut chunks 

Method 

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

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls onto a tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Also read: No-bake vegan brownies with cherry sorbet