EASY (AND DELICIOUS) WEEKDAY MEAT-FREE MEALS

Who says meat-free meals have to be boring?

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Dive into these easy and delicious weekday meals that are both satisfying and veggie-packed!

CAULIFLOWER MAC AND CHEESE 
Serves 4-6 



Add in some grated broccoli or spinach to up the veggie intake in this dish.

INGREDIENTS
2 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3 sprigs each thyme and rosemary
½ batch prepared cauliflower, broken into florets
2 cups milk
1 cup cream
2 cups grated Cheddar
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes
3 slices crusty bread, torn into chunks

METHOD
1. Preheat oven to 200°C.
2. Heat butter and oil in a pan and sauté the onion until golden.
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute.
4. Pour in milk and cream, then simmer gently for about 10–15 minutes or until liquid is reduced by half.
5. Mash cauliflower to create a sauce and stir through the cheese.
6. Toss pasta through sauce and transfer into a greased ovenproof dish.
7. Top with tomatoes and bake for 15–20 minutes or until golden and cheese has melted.

Recipe and photography: Fresh Living Magazine

SPINACH AND FETA HAND PIES
Makes 8 // Cooking time 30 minutes



INGREDIENTS
1 cup butter
½ cup water
2 cups cake flour
400 g spinach, steamed
4 wheels feta, crumbled

METHOD
1. Bring the butter and water to boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and the dough forms. Allow to cool.
2. Roll the dough out on a floured surface and cut out 8 x 10 cm rounds.
3. Mix the spinach and the feta then divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost it in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder

MUSHROOM QUICHE
Serves 6// Prep time 30 minutes// Cooking time 45 minutes

INGREDIENTS

For the crust

1 cup rye flour
½ cup wheat flour
1 tsp salt
8 Tbsp butter, chilled
4 Tbsp chilled water

For the filling

4 Tbsp olive oil
3 leeks, finely chopped
250 g white button mushrooms
3 eggs
1 cup milk
1 tsp fresh thyme, plus extra sprigs
2 tbsp flour

METHOD

For the crust

1. Mix together the flours and salt.
2. Chop the butter into small pieces and use your fingers to rub it into the flour mixture, until it resembles fine crumbs.
3. Gradually add the water and knead gently until the dough comes together.
4. Wrap in cling film and refrigerate for 30 minutes.
5. Preheat oven to 200°C. Grease and line 6 ramekins.
6. On a floured surface, roll out the dough to 5 mm thick.
7. Cut rounds from the dough and press into the bottom and up the sides of the prepared ramekins. Bake for 15 minutes, until crisp.

For the filling

1. Lower oven temperature to 180°C.
2. Heat 1 tbsp of the oil in a pan over medium and fry the leeks until soft. Remove from the pan.
3. Heat the remaining oil and brown the mushrooms for 5 minutes.
4. In a bowl, whisk the eggs, milk, thyme and flour until smooth. Season.
5. Divide the leeks between each crust and fill each one with the egg mixture. Top with mushrooms and a few sprigs of extra thyme.
6. Bake for 30 minutes, until puffed up and golden.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen