Vegan Poke
Ingredients
For the green dressing:
- 3 garlic cloves
- 2 Juice of 2 lemons and zest of 1
- 1 cup extra virgin olive oil
- 1 cup flatleaf parsley
- ½ cup coriander, picked
- ½ cup mint, picked
- 1 red chilli
- 1 Tbsp capers
- 200 g veganCheddar cheese, finely grated
- Salt and pepper to taste
For the poke bowl:
- 1 large ripe avo
- 2 cups each shredded red and green cabbage
- 2 carrots, grated
- 1 whole Cos lettuce, leaves separated
- 6 radish, thinly sliced
- 3 Tbsp pumpkin seeds, toasted
- 3 Tbsp sunflower seeds, toasted
- 1 can artichoke hearts, drained
- 1 cup chickpeas
- ½ red pepper, finely diced
- 5 Tbsp green dressing
- 2 30 cm wraps, to serve
Instructions
- To make the dressing, blend all the ingredients together in a blender or small food processor. Taste and adjust seasoning as required.
- For the poke base, arrange the ingredients into a large shallow bowl, leaving a space in the centre for the chickpeas.
- Stir the chickpeas, red pepper and green sauce together and spoon into the poke bowl.
- Warm the wraps gently in a frying pan and serve on the side with the poke bowl.
Video
Recipes we’re loving:
Teff and Coconut Chocolate Cake
Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner
Mango Berry Paradise Pie
For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Bettina Campolucci Bordi’s Chickpea Omelette
Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
