3 VEGAN EATS TO WOW YOUR GUEST

Wow your guests with these yummy vegan meals!

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Gone are the days where a simple salad would suffice for the plant-based option when your vegan friends come to visit. Make these three delicious dishes on World Vegan Day (celebrated on 1 November) to impress your vegan friends – there’s even a yummy dish for the kids!

HEALTHY VEGAN MAC ‘N’ CHEESE (PERFECT FOR KIDS)
Serves 4 // Cooking time 1 hour 20 minutes

INGREDIENTS
1 large potato, diced
1 carrot, diced
1 cup diced butternut (±140g)
1 cup coconut milk
3 Tbsp coconut oil
1 tsp paprika
½ tsp cayenne pepper
1 clove garlic, crushed
300g wholewheat fusilli, cooked

METHOD
1. Place potato, carrot and butternut in a pot. Fill with water until the vegetables are just covered. Simmer until they are tender.
2. Add all the remaining ingredients, except pasta. Simmer for 5 minutes.
3. Blend the mixture until smooth; season with salt and pepper. Return to the pot and simmer for 20–30 minutes, until thickened.
4. Stir the cooked fusilli through the sauce and serve.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

VEGAN BUTTERNUT AND CASHEW NUT CURRY
Serves 4 // Cooking time 35 minutes

INGREDIENTS
1 Tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves , peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400ml vegetable stock
400ml tin coconut milk
400g peeled and diced butternut
100g raw cashews
1 Tbsp lime juice
Salt and black pepper

METHOD
1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli, and fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the veg stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg

VEGAN PAVLOVA WITH CARDAMOM AND PINEAPPLE
Serves 8 // Cooking time 1 hour 40 minutes

INGREDIENTS

For the vegan pavlova

1 cup aquafaba (liquid from a tin of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom

For the topping

1 tin coconut cream
1 cup yoghurt
To serve
½ pineapple, peeled and sliced
⅓ cup coconut chunks

METHOD
1. Place the coconut cream in the freezer to partially solidify.

For the vegan pavlova

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls on to the baking tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream

1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za