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Vegan recipes

Home-pickled cucumbers

Jewish holiday

Home-pickled cucumbers

5 minutes

Cheat's vegan malva pudding

Malva Pudding

Cheat’s vegan malva pudding

10 minutes

Spinach dinner rolls

Bread recipes

Spinach dinner rolls

30 minutes

Vegan

Canned food

Vegan “fish”cakes

20 minutes

Vegan litchi granita

Coconut recipes

Vegan litchi granita

Baked mashed potato boats

Kids recipes

Baked mashed potato boats

40 minutes

Green samp

South African

Green samp

1½–2 hours

Fattoush salad

Halaal recipes

Fattoush salad

Vegan roast butternut-and-chickpea curry

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Pea-and-broad bean dip

Dip recipes

Pea-and-broad bean dip

10 minutes

Rolex

Vegan recipes

Rolex

30 minutes

Bredie

One-pot wonder

Bredie

30 minutes–1 hour

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Bredie

By Parusha Naidoo

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes–1 hour

Ingredients

3 T oil
2 large onions, finely chopped
1 stick celery, finely chopped
2 cloves garlic, grated
1 green pepper, chopped
2 carrots, cut into discs
½ t cinnamon
½ t nutmeg
½ t paprika
½ t cayenne pepper
½ t black pepper
½ t oregano
6 potatoes, quartered
1 head cabbage, chopped
1 cup water
salt, to taste
rice, for serving
atchar, for serving
pickles, for serving

Method

1. Heat the oil in a large saucepan over a high heat. Fry the onions until golden brown. Add the celery, garlic, green pepper and carrot. Stir occasionally.

2. Add all the spices and brown over a low heat. Add the meat substitute or lentils and cook for 10 minutes or until cooked through.

3. Add the potatoes, cabbage and water. Cook until the potatoes are soft and cabbage is browned, stirring often. Add a little more water if necessary to avoid burning. Serve with rice and atchar or pickles of your choice.

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Extracted with permission from the digital cookbook Least Effort Most Reward, written and illustrated by Parusha Naidoo. To find out more about the book, visit Parusha’s blog at www.parusha.com. Click here to go to the blog.