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:
Snack Medley: Cassava Chips, Bean Balls, and Roasted Jugo Beans & Chickpeas
This Snack Medley Recipe for Cassava Chips, Bean Balls, and Roasted Jugo (Bambara) Beans & Chickpeas, demoed by Siphiwe Sithole at this years Good Life Show turns cassava root, bambara beans, and chickpeas into crispy, flavourful bites. These perfectly seasoned treats serve as a delightful and quick appetiser or snack option.
Umqa
Umqa is a beloved traditional side dish from the Xhosa culture. This recipe, crafted by Chef Siyabulela Kobo, showcases a delightful mix of Butternut Mat, sautéed Butternut cubes, and Butternut purée, all beautifully enhanced by a crunchy crumble made from Butternut peels and seeds.
Aquafaba Chocolate Mousse
Treat yourself to this amazing Aquafaba Chocolate Mousse whipped up by the fabulous Chef Greg Henderson
MEXICAN TACOS with Roasted Corn Salsa and Avocado Crema
Tammy Fry, global Marketing Director at Fry’s Family Foods showcased her Mexican Tacos with Roasted Corn Salsa and Avocado Crema at The Plant Powered Show, part of the Good Life Show in South Africa.
Red Bean with Plantain and Gari Crisps
Try this famous Ghanaian street food recipe. It’s a simple, delicious, and satisfying dish, recipe with thanks to Jane Nshuti.
Coconut Broth with Chickpea Falafels and Noodles
Chad January’s Coconut Broth with Chickpea Falafels, Noodles, and wilted greens is a cozy and inviting dish. It includes a flavourful red curry coconut broth filled with vegetables, chickpeas, and noodles. Absolutely delightful!
Basic Vegetable Broth
Chad January’s vegetable broth is crafted using caramelised vegetables, producing a flavourful 2-litre broth.
Vegan Paneer Curry with Wholesome Millet
Give this stunning recipe a try! Created by Chef Zanté Neethling, this nutritious meal is packed with protein and fibre, making it a healthy choice.
Dried cow pea leaves in peanut sauce with Nshima
Experience the flavours of a mouthwatering traditional Zambian dish, with thanks to Clara Kapelembe Bwali from Black Garlic, and Lulu and William from the Wood Kitchen.
Avocado, basil and lemon pasta
Here’s something fresh, quick, and delicious! Avocado, basil, and lemon pasta. Recipe with thanks to @aliyasvibrantlife from the 2023 Plant Powered Show.
