VEGANURAY AT SMEG CONSTANTIA WITH PRASHAD CAFE
Vegan Stuffed peppers
• 250ml dry quinoa , rinsed well
• 6 large bell peppers , assorted colours
• 30ml olive oil
• 1 medium onion , diced
• 4 punnets mushrooms , chopped
• 3-4 cloves garlic , minced
• 15ml tomato paste
• 10ml chilli powder
• 5ml smoked paprika
• 2ml teaspoon ground cinnamon
• 7ml teaspoons ground cumin
• 5ml dried oregano
• 5ml sea salt , more to taste
• fresh cracked pepper to taste
• 500ml vegetable broth , low sodium
• 1 can of drained corn
• 1 can of black beans , rinsed and drained
To Prepare Peppers:
1. Preheat oven to 200 °C.
2. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
3. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet. Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.
To Prepare Stuffing:
1. While the peppers are cooking, start making the stuffing. In a medium pot, add the quinoa to 2 cups of low-boiling water (add a pinch of salt). Put lid on top. Cook until liquid is gone and quinoa is fluffy. This usually takes about 15 minutes to cook. Remove from heat and fluff with fork. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3-5 minutes.
3. Add mushrooms and sauté until they are tender and slightly browned, about 4-6 minutes.
4. Add the tomato paste, garlic and spices, sauté for 30-60 seconds until fragrant.
5. Add the vegetable broth and bring to a simmer for 1-2 minutes.
6. Add cooked quinoa, beans, and corn. Combine well. Taste for seasoning and add more as needed. Cook for another 5-8 minutes, uncovered, until liquid has cooked down. Stir often. Remove from heat and set aside.
7. Divide stuffing mixture evenly among peppers, gently packing it down and making sure to fully fill each pepper. Place them upright on the large rimmed baking sheet. Leave 1-inch between each pepper. Bake until quinoa is lightly browned and crispy on top, about 15-20 minutes.
1 400g package extra firm pressed tofu
15ml soy sauce
125ml vegan mayo
30ml vegan milk
Fresh cracked black pepper
125ml light brown sugar
30ml vegan butter
5ml vegan Worcestershire sauce
2ml garlic powder
15ml apple cider vinegar
2ml red pepper flakes
Heat oven to 180* C, spray a large (9 x 11″) baking dish with cooking spray or grease with extra vegan butter and set aside
Cut tofu into 2cm X 2cm cubes.
In a large bowl, toss tofu with soy sauce and some fresh cracked black pepper and set aside
In a small saucepan add brown sugar, Tabasco, and butter heat over medium heat and stir until the butter is melted and brown sugar dissolves. Off the heat and add Worcestershire, garlic powder, apple cider vinegar, salt and red pepper flakes. Set aside.
Place the corn starch in a medium bowl and in another medium bowl mix together the vegan mayo and milk. You want the consistency to still be thick but not too thick. It needs to coat the outside of the tofu like a beaten egg would.
Take a piece of tofu, toss in corn starch, and then toss in mayo/milk mixture. Place on a clean plate to the side and repeat until all tofu is battered.
Heat a large skillet over medium-high heat and add ¼ cup oil. Once the oil is hot, add battered tofu pieces, cooking 2-3 minutes then flipping and cooking another 2-3 minutes. Remove from pan and place in prepared baking dish.
Stir the butter mixture to recombine, then pour over the tofu in the baking dish. Place baking dish with tofu in the oven, bake for 20 minutes, then flip and bake for another 10-15 minutes. Serve immediately
Spiced chickpea & orange sweet potato Buddha bowl
1 medium sweet potato, sliced
30ml olive oil, divided
1 420g can of chickpeas, drained
7ml teaspoon curry powder
2ml teaspoon smoked paprika
2ml teaspoon chilli powder
Salt and pepper
270g quinoa, rinsed
FOR THE CURRY DRESSING:
80 ml olive oil
30ml balsamic vinegar
10ml Dijon mustard
2ml curry powder
OTHER VEGETABLES AND TOPPINGS:
1 avocado, halved and sliced
125ml red cabbage, shredded
125ml raw spinach or mixed greens
10ml Sesame seeds
Preheat the oven to 200°C and line a baking sheet with parchment paper. Set aside.
FOR THE SWEET POTATOES AND THE CHICKPEAS:
In a medium size bowl, toss the sweet potato slices with one tablespoon of olive oil. Season with salt and pepper.Arrange the sweet potato slices onto half of the baking sheet and set aside
Re-use the same medium size bowl with the remaining olive oil, spices, salt and pepper. Add the drained chickpeas and toss until evenly coated. Transfer to the over empty half of the baking sheet. Bake sweet potatoes and chickpeas at the same time for about 20 minutes, stirring from time to time. When done, remove from oven and let cool.
FOR THE QUINOA:
Bring 2 cups water to a boil, then add quinoa and lower the heat. Simmer for about 15 minutes until all water is absorbed. When it’s done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
FOR THE DRESSING:
Whisk all the ingredients in a small bowl.
Assemble the quinoa bowls dividing in each bowl the quinoa, sweet potato slices, curry-spiced chickpeas, red cabbage, avocado halves, mixed greens or spinach. Drizzle everything with the mustard curry dressing, and sprinkle with sesame seeds.
Vegan potato Rosti
6 large potatoes
3 white onions
90ml non-dairy butter
Coarsely grate the potatoes and onion.
Season liberally with a good pinch of salt and a little pepper.
Squeeze out any excess moisture and form into patties.
Melt the non-dairy butter in a pan until sizzling.
Add the patties and press down lightly.
Fry the patties for 5 minutes by which point it should start to be forming a crisp base.
Give the pan a shake to loosen the potato and prevent it from sticking.
Cook for another 5 minutes or until it is golden and crisp.
Flip the patties carefully and add the rest of the non-dairy butter to the pan.
Cook for another 10 minutes or until that side is also golden brown and crisp.
Serve while still hot!
Tomato Olive & red onion focaccia
310ml warm water
7g/1 sachet dried yeast
10ml caster sugar
450g plain flour
10ml sea salt flakes
60ml extra virgin olive oil
15ml olive oil
100ml cherry tomatoes
40g pitted kalamata olives
30g pitted green olives
1/2 red onion, cut into wedges
2 Rosemary sprigs
1 garlic clove, thinly sliced
Sea salt flakes, extra, to sprinkle
Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan. Punch down dough with your fist. Turn onto a lightly floured surface and knead until it returns to its original size. Roll out to a 20cm x 30cm rectangle. Place in prepared pan. Brush with olive oil. Top with tomatoes, combined olives, onion, rosemary, garlic and extra salt. Set aside for 15 mins to rise.
Bake for 25-30 mins or until golden brown and focaccia sounds hollow when tapped on the base.
2 Cups red lentils
11/2 tsp salt
Boil and simmer for 30 minutes on medium heat.
In a separate pan:
Braise 1 onion
6 curry leaves
Add 11/2 tsp whole cumin
1tsp black mustard seeds
1 green chilli
1tsp ginger garlic pastE
Till lightly golden
Add to dhal and simmer for 15 minutes
Then add fresh coriander
Prashad Vegetable Breyani
Soak 400g basmati rice for 1 hour
Rice must be cooked with 1 cinnamon and
2 cups fresh vegetables
4 onions fry in oil till golden brown
Strain and leave aside
2 bay leaves
1tsp whole cumin
1tbs ginger and garlic
1tsp red chilli powder (Kashmiri)
1tsp Garam masala
1 tsp turmeric
Boil 1/2 cup brown lentils till soft.
Fry 1 large onion in 1/4 cup oil
Add whole spices
Cook till lightly golden
Add masalas and fry for 2 minutes
Add vegetables and a little water
Cook for 10 minutes covered
Then add half cooked rice,lentils
Fried onion and a little rose water and saffron
Mint and coriander
Cook covered with foil in oven for 50 minutes
Enjoy with cucumber and vegan yogurt and roasted papadams
Prashad vegetable korma
3 fresh vegetables(cauliflower, green beans , carrots & potato)
1/2 cups soaked cashews
1 tin coconut cream
1tbs fenugreek leaves
1tbs whole cumin
1tbs fresh ginger and garlic
1 tsp Kashmiri chilli powder
1tsp ground coriander
1 tsp ground cumin
Fry 2 onions in 1/4 cup oil
Add cumin and cardamon till lightly brown
Add ginger and garlic paste
Cook for 5 minutes on med heat
Then add vegetables
Cook for 15 minutes with lid on
Then add cashew paste and Coconut cream
Simmer for 20 minutes on med
heat then add fenugreek leaves
Enjoy with Basmati rice and sambals
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