November is World Vegan Month. Bite into decadence when you make these vegan tofu brownies!

Vegan tofu brownies 

Instead of the ginger bites, swirl through natural peanut butter, vegan chocolate spread or berry jam to top off these decadent brownies.

Makes 16 

Ingredients

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional) 

Method

1. Preheat the oven to 180°C. Grease and line a 20cm square tin.
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth.
4. Combine coffee and boiling water, stirring to dissolve granules.
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined.
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture.
7. Whisk the mixture on slow until the flour has just combined. Be careful not to overmix – the batter should resemble a biscuit dough.
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix.
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy.
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post Vegan tofu brownies  appeared first on MyKitchen.

Jingle all the way with a delicious feast prepared once a year! This Christmas feast has something for everyone – whether you’re vegan, a pescatarian, or a proud carnivore. It’s the ultimate holiday spread that for everyone to enjoy! 

Plant-powered feast

Starter

Beetroot foldovers

Main course

Roast cauliflower with yoghurt, toasted almonds and mint

Dessert

Vegan pavlova with cardamom and pineapple

Ocean’s bounty

Starter

Light fish stew with crusty garlic bread

Main course

Pan-fried fish with chilli sauce on a lemon-butter potato stack

Dessert

Chocolate mousse

An omnivore’s feast

Starter

Chicken satay kebabs with spring onions

Main course

Glazed gammon with roasted apples

Dessert

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Image: Shutterstock

The post A Christmas feast for vegans, fish lovers and meat enthusiasts appeared first on MyKitchen.

Who says you can’t have it all when you go vegan? This butternut and cashew nut curry is perfect if you’re looking to start the plant-based life.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves , peeled and crushed
1 tbsp peeled and grated ginger
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 tin coconut 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, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the veg 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

So what’s next on the menu for plant-based dining? Our shiitake mushroom pho!

The post Vegan butternut and cashew nut curry appeared first on MyKitchen.

This healthy curried beetroot soup with spiced chickpeas is low in calories and packs a punch of flavour and nutrients. Get your dinner and vitamins all in one!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the spiced chickpeas
1 tbsp coconut oil
2 tbsp garam masala
1 tsp chilli flakes
1 cup tinned chickpeas
Salt and pepper
For the beetroot soup
1 tbsp coconut oil
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 tbsp peeled and grated ginger
500 g beetroot, peeled and chopped
1½ tbsp curry powder
1 tsp salt
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp cayenne pepper
500 ml vegetable stock
½ cup plain yoghurt

METHOD
For the spiced chickpeas
1. Heat the coconut oil in a pan. Fry the garam masala and chilli flakes for 1 minute, until fragrant.
2. Add the chickpeas and fry over medium heat for 5 minutes. Season.
For the beetroot soup
1. Heat the coconut oil in a pan. Fry the onion, garlic and ginger until golden.
2. Add the beetroot and spices. Cook for 5 minutes, stirring occasionally.
3. Add the vegetable stock and bring to the boil over medium heat. Cook for 20 minutes, or until the beetroot is tender.
4. Add the yoghurt. Blend the soup until smooth and creamy.
5. To serve, ladle the soup into bowls and add spiced chickpeas on top.

The post Curried beetroot soup with spiced chickpeas appeared first on MyKitchen.

These vegetarian Mexican grilled cauliflower steaks pack so much flavour! Eat it alone or as a side to a meaty dish.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the cauli-steaks
¼ cup chopped coriander
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tbsp olive oil
1 tbsp brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp cayenne pepper
½ tsp ground cinnamon
Salt and black pepper
1 medium cauliflower
Microherbs to garnish
For the salsa
2 tomatoes, diced
1 avocado, diced
1 mango, diced
2 tbsp chopped coriander
1 tbsp olive oil
Juice of 1 lime
Salt and black pepper

METHOD
1. For the marinade, mix all the cauli-steak ingredients, except for the cauliflower.
2. Remove the leaves from around the cauliflower head, without removing the stem. Cut the cauliflower into thick steaks, starting at the flowers, then cutting down to the stem.
3. Lay the cauli-steaks down flat and brush generously with the marinade. (Or marinate the steaks ahead of time, and leave in the fridge.)
4. Heat up a griddle pan over medium-high heat and grill the cauli-steaks on both sides until they are slightly charred, about 3 minutes on each side.

The post Mexican grilled cauliflower steaks appeared first on MyKitchen.

Whether you are looking for a colourful and impressive starter at this weekend’s braai or just love a good, hearty vegetarian dinner, our stuffed butternuts are for you, not to mention budget-friendly!

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
2 small butternuts, halved and seeded
2 cups brown rice, cooked according to packet instructions
125g dried chickpeas, cooked according to packet instructions
70g raisins
1½ tsp ground cinnamon
2 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Wrap the halved butternuts in tinfoil and bake for 30 minutes, until cooked.
3. In a large bowl, mix together the rice, chickpeas, raisins, cinnamon and olive oil, and season. Spoon the filling into the hollowed out cavities of the butternuts.
4. Return the butternuts, unwrapped, to the oven for a further 15 minutes, until golden brown.

The post Stuffed butternuts appeared first on MyKitchen.