Vegan Archives

Coconut recipes

Vegan meringue mess cake

1 hour

Salad recipes

Spring salad with marinated radishes

Fruity dessert

Grilled fruit with sorbet and granadilla coulis

10 minutes

Mediterranean

Raw artichoke slaw with wafu dressing

http://www.woolworths.co.za/store/recipe/_/A-cmp205316

Dip recipes

Vegan cashew nut cream dip

Salad recipes

Orange, radish and coriander salad

Soup recipes

Gazpacho

Vegan recipes

Peri-peri sauce

5 minutes

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Green bean salad with red vinaigrette

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

600 g Mediterranean vine tomatoes
4 garlic cloves, unpeeled
65 ml olive oil
sea salt, to taste
4 T red wine vinegar
1 t sugar
freshly ground black pepper, to taste
350 g fine green beans, blanched and refreshed

Method

Preheat the oven to 200°C.

Place the tomatoes on a baking tray with the garlic, drizzle with 2 T olive oil and sprinkle with salt. Roast for 15 to 20 minutes, until blistered.

Remove the tomatoes from the stems, reserving one stem with the tomatoes still attached for garnishing. Place the tomatoes in a food processor.

Squeeze the garlic from the skins and add to the tomatoes.

Add the red wine vinegar, sugar, black pepper, remaining oil and process.

Arrange the beans on a serving platter with the reserved roast tomatoes and serve with the tomato dressing on the side.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Paprika- and butter bean-stuffed tomatoes

Red cabbage slaw

Vegan meringue mess cake

Spring salad with marinated radishes

Grilled fruit with sorbet and granadilla coulis

Raw artichoke slaw with wafu dressing

Vegan cashew nut cream dip

Orange, radish and coriander salad

Gazpacho

Peri-peri sauce

Beetroot-and-hazelnut salad

Green bean salad with red vinaigrette

Green bean salad with red vinaigrette

Ingredients

Method