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:
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.
Farro Risotto, Charred Cauliflower Puree, Ras el Hanout Carrots, Spinach Emulsion
This Farro Risotto recipe presented by Katlego Mlambo, the Executive Sous Chef at Four Seasons, The Westcliff, and a judge on MasterChef South Africa, at the Johannesburg Good Life Show is utterly delicious. It is complemented by Charred Cauliflower Puree, Ras el Hanout Carrots, and Spinach Emulsion.
Thai Glass Noodles with Peanut Sauce
Try this delicious vegan and gluten-free glass noodle salad, which combines chewy noodles with crisp vegetables, all generously topped with a rich and creamy peanut butter dressing. It’s a light, easy, and quick-to-prepare dish beautifully presented by Chef Zana Alvarado at this year’s Good Life Show in Johannesburg.
Vegan Raisin and Coconut Macaroons with Chocolate Filling
These Vegan Raisin and Coconut Macaroons with Chocolate Filling by the talented pastry chef Renursha van Wyk are simple to prepare, offering a delightful combination of chewiness, crunchiness, and sweetness, all in under thirty minutes! They are also made from gluten-free, nut-free, and paleo-friendly ingredients.
Scrambled Tofu Crunch
This delicious and easy-to-make Scrambled Tofu Crunch – crafted by Woolies chefs Monique Malan, Anita Van Wyk, and Emma Morey – is served on ciabatta bread and topped with lettuce, tomato, avocado, aioli, and roasted spiced chickpeas, offering a burst of protein and flavour!
Easy Vegan Cream Cheese
Celebrate World Vegan Day by whipping up this Easy Vegan Cream Cheese recipe from Vanessa Jarvis Findlay, the Founder, Owner, and Chef of NEKED FOOD, a renowned vegan restaurant in Clarens, Free State. With just six simple ingredients, this recipe is incredibly easy to prepare and tastes fantastic. You’ll love the creamy, cheesy flavour!
Mika Zorgman’s Gochujang Tempeh Nuggets on Coconut Rice served with Asian slaw and Pickled Red onions
Enjoy this Korean-inspired dish featuring sticky and spicy gochujang tempeh, paired with creamy coconut rice and a crunchy, tangy slaw topped with pickled onions. Bursting with flavour and easy to prepare, all infused with PlantLove!
Not So Baby Bliss
Fancy a delicious cocktail to toast your favourite vegetable? Grab a pack of McCain frozen Baby Carrots from the freezer and whip this up! This recipe was created by renowned Cape Town mixologist Roxanne Read.
Vegan Pumpkin Arancini with Pumpkin Seed Sage Pesto Sauce
Discover this simple Vegan Pumpkin Arancini Balls recipe featuring a crispy coating and a delicious pumpkin and sage risotto filling. This dish was showcased by Chef Ru Ferosa, a private chef and owner of Utano Kitchen in Cape Town, South Africa, at this year’s Good Life Show—Africa’s leading event for food, drink, and conscious living.
