Tasty vegan recipes

Meatless? Not a problem. Dairy-free? All good! We will put the two together for you. Eating vegan is easier than you think, and with these easy yet flavourful recipes, you will be eating and feeling your best. Grab some fresh produce and get started!

VEGAN CARAMEL CHOCOLATE ALMOND FUDGE BARS

Yields: 24 bars

Ingredients

Caramel fudge bars

¾ cup flaxseed

¾ cup hemp seeds

1 ½ cups raw almonds

1 ½ cups rolled oats (gluten-free)

600g Medjool dates, pitted and quartered

3 tsp vanilla extract

Pinch salt

Chocolate almond topping

¾ cup raw almonds

6 tbsp unrefined coconut oil

6 tbsp rice malt syrup

¾ tsp vanilla essence

1 cup cocoa powder

Method

Caramel fudge Line a loaf tin with baking paper and set it aside. Add the flaxseed and hemp seeds to a high-speed blender and blend until the seeds are of fine consistency. Add almonds and rolled oats and blend until they too are a fine consistency. Add dates, vanilla, and salt and blend until everything comes together and looks like fudge. Press the mixture evenly into the pan, then refrigerate while making the chocolate topping. Chocolate almond topping

Preheat the oven to 180ºC. Place the almonds on a baking tray lined with baking paper. Bake for 8 minutes or until slightly brown – the almonds will smell nutty when they are done. Allow almonds to cool. Once cooled, chop into small pieces and set aside.

Add coconut oil, rice malt syrup, and vanilla into a saucepan on low heat. Take off the heat and whisk in cocoa powder until smooth. Pour this over the refrigerated caramel layer and spread evenly. Sprinkle over chopped almonds.

Refrigerate for 5 to 10 minutes to allow the chocolate to set. Refrigerate for a further hour to set before cutting.

Recipe by chef Bianca Beukes.

AUTUMN AVOCADO, PLUM, TOMATO, AND SESAME SEED SALAD

Serves: 6 – 8

Ingredients

2 ripe avocados, peeled, stoned, and quartered

600g mixed ripe assorted tomatoes

3 ripe plums, pitted and sliced into wedges

6 spring onions, sliced on the diagonal

A handful of chives, roughly chopped

For the sesame seed dressing

1 clove of garlic, finely chopped

30ml red wine vinegar

10ml fish sauce (optional, omit for vegan)

10ml soya sauce

125ml avocado or canola oil

30ml toasted sesame seeds (reserve 1 teaspoon for garnish)

5cm ginger, finely grated

30ml caster sugar

Pinch of chilli flakes, (optional)

Method

Start by making the dressing; place all the ingredients in a screw-top jar and shake well to combine. Allow to stand and infuse while you make the salad.

To make the salad; arrange the avocado quarters, tomatoes, and plum slices on a large platter, and sprinkle over spring onions, chives, and reserved sesame seeds.

Serve drizzled with sesame dressing. Serve immediately.

Recipe by the South African Avocado Grower’s Association.

VEGAN PUB SLIDERS

Serves: 4-8

Ingredients

For the sauce

2 tbsp plant-based mayonnaise

1 tbsp tomato sauce

1 tsp sweet pickle relish

½ tsp granulated sugar

½ tsp white vinegar

½ tsp freshly ground black pepper

For the sliders

340g plant-based ground meat

¼ tsp fine salt

¼ tsp freshly ground black pepper

8 slider hamburger buns

4 slices of plant-based cheese

4 tsp vegetable oil, divided

¼ cup finely chopped yellow or white onion, divided

¼ cup water, divided

Method

Make the sauce. In a small bowl, whisk together the mayonnaise, ketchup, relish, sugar, vinegar, and pepper. Make the sliders. Fold a sheet of parchment paper in half, then unfold it. Using your moistened hands, pinch off and roll the ground meat into 8 balls (42g each).

Put one ball on one side of the parchment paper, fold the other side over, and use a clear pie plate or baking dish to press the ball into an even 7.5cm-wide patty. (Using something made of glass helps you see the size of the patty as you're pressing.)

Transfer to a platter or a baking sheet and repeat with the remaining balls. Sprinkle the patties with salt and pepper and refrigerate for at least 15 minutes and up to 24 hours.

Divide the sauce evenly among the bun bottoms and arrange them on a serving platter.

Stack the cheese and cut it into quarters (for 16 pieces).

In a large non-stick pan over medium-high heat, heat 2 teaspoons of the oil until just smoking.

Using a spatula, transfer four patties to the skillet.

Sprinkle a total of 2 tablespoons of the onion over the tops of the patties and press firmly into the patties with the back of the spatula.

Cook the patties until well browned on the first side, about 1 minute.

Flip the patties and top each with 2 pieces of cheese and add the bun tops.

Add two tablespoons of water to the pan beside the patties (being careful to not wet the buns), cover, and cook until the cheese is melted, 90 seconds.

Transfer the sliders to the prepared bun bottoms, tent with aluminium foil, and set aside while cooking the remaining patties.

Repeat with the remaining two teaspoons of oil, four patties, two tablespoons of onion, bun tops, and two tablespoons of water. Serve warm.

The recipe is adapted from "Cooking With Plant-Based Meat" by America’s Test Kitchen (2022).

VEGAN pub- sliders. | Tom McCorkle