Vegan recipes Archives

Avocado recipes

Easy vegan tacos

15 minutes

Nightshade recipes

Multicoloured bhisto

20 minutes

Chocolate recipes

Tofu chocolate pudding

Five-ingredient recipes

Umqa wehlaba (dandelion leaf pap)

30 minutes

Asparagus recipes

Baby marrow pancake

15 minutes

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Coconut recipes

Gochujang brown rice stir-fry

20 minutes

Fruity dessert

Compressed pineapple salad

Brinjal recipes

BBQ baby brinjals with tzatziki and ezme

20 minutes

Cabbage recipes

Split pea dhal with grilled cabbage

2 hours

South African

Baby marrow leaf morogo

30 minutes

Tomatoes on toast with lentils

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

10 g coriander, roughly chopped
1-2 jalapeños, seeded and thinly sliced
1 t sea salt
3 T olive oil
½ red onion, finely chopped
1 T red wine vinegar
4-6 large ripe tomatoes
400 g can lentils, drained and rinsed (or 250 g cooked)
ciabatta, sliced and toasted, for serving

For the green chutney:

10 g fresh coriander
20 g fresh mint, leaves picked
1 green chilli
3 cm pieces fresh ginger, grated
½ cloves garlic, chopped
sea salt, to taste
1 lime or lemon, juiced
½ t cumin seed, toasted and ground

Method

1. Combine the coriander, jalapeños, salt, olive oil, onion and vinegar. Slice the tomatoes and toss in the dressing. Add the lentils just before serving. Serve with the ciabatta and green chutney.

2. To make the chutney, blend all the ingredients with 2–3 T cold water until smooth, adding more water if necessary. If you would like to sweeten it slightly, add a little caster sugar or honey.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

Find more tomato recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Easy vegan tacos

Multicoloured bhisto

Tofu chocolate pudding

Umqa wehlaba (dandelion leaf pap)

Baby marrow pancake

Tofu with 5-minute Romesco sauce

Gochujang brown rice stir-fry

Compressed pineapple salad

BBQ baby brinjals with tzatziki and ezme

Split pea dhal with grilled cabbage

Baby marrow leaf morogo

Tomatoes on toast with lentils

Tomatoes on toast with lentils

Ingredients

Method