Celebrate World Vegan Day with the #AVOEXPERTS Westfalia Fruit
This World Vegan Day, the #AVOEXPERTS, Westfalia Fruit, are contributing to the global conversation surrounding sustainable food practices. They show us how to hero avocado oil and guacamole in vegan and plant-based dishes. By including just one fully plant-based meal into your daily diet, you are making a difference, whether it’s by starting a conversation among friends, or reducing the amount of animal by-products you purchase.
WORLD VEGAN DAY WITH THE #AVOEXPERTS
Avocados are loved by all — whether meat-eater or vegan — and it just so happens that they are an incredibly versatile and nutritionally rich food to incorporate into a meal, plant-based or otherwise.
Westfalia Fruit’s range of avocado oils and guacamoles are packed with all the goodness of fresh avocados, vegan friendly and offer a wealth of uses in both savoury and sweet cooking.
Avocado oil is a great alternative to your standard cooking oil as it has a high smoke point, which makes it ideal for sautéing and roasting. It’s also ideal for dressings and baking. Westfalia Fruit’s range of avocado oils includes Plain avocado oil, as well as flavoured oils: Butter, Lemon and Garlic, which offer healthy and easy ways to add flavour to your dish.
MAKE IT VEGAN WITH WESTFALIA
We’ve created these four tasty vegan recipes using Westfalia Fruit’s range of avocado oils and guacamoles that showcase their versatility and convenience.
Smashed Baby Potatoes with Rocket & Basil Pesto
Prepare to meet your new favourite ’tato recipe. Smashing baby potatoes before roasting them creates more surface area for crispy bits to form — it’s genius! These have been generously drizzled with avocado oil before roasting and are as good, in fact better, than your favourite potato chip and are a healthier option too.
Serve them with this punchy homemade vegan pesto made with Westfalia Lemon Flavoured Avocado Oil and you’ve got yourself the perfect side to serve with your favourite main course.
These potatoes are sure to be a hit at your next braai or al fresco summer dinner.
Vegan BBQ Tofu Bao with Guacamole, Mushrooms & Pickled Onion
These bao buns, made from scratch and entirely vegan, will definitely be making more than one appearance around your dinner table. They may look complicated but just a little extra effort yields the loveliest buns around. They also freeze well, so any extras can be kept in a dated freezer bag for up to 3 months and simply steamed from frozen for 5-8 minutes.
In this recipe, pillowy bao buns hug slices of tofu generously coated with a sticky homemade BBQ sauce. We’ve added mushrooms fried in Westfalia Garlic Flavoured Avocado Oil to give an earthy umami note to the dish. A dollop of Westfalia Guacamole as a base adds creaminess and holds everything together, while the pickled onions add bite. Yum!
Arrange a dinner party with friends – these bao buns are so good they should be shared!
Green Pizza with Guacamole, Veggies & Chickpeas
Pizza is the ultimate party food, designed for sharing and loved by all. We’ve taken the concept of a vegan pizza to a new level using guacamole as a base; who needs cheese when you have this creamy goodness?
This is a Neapolitan-style pizza base, which puffs up and has a delicious chewy texture. It’s a slow-fermenting dough that requires no kneading but does need some extra time. All you have to do is prep the dough ahead of when you plan to serve it; leave it overnight for the yeast to work its magic.
We’ve topped the pizzas with asparagus fried in Westfalia Lemon Flavoured Avocado Oil to give a delicate zesty flavour, as well as peas and rocket for freshness. To add protein and an aromatic note, we’ve roasted chickpeas in avocado oil with a dusting of garam masala. These green pizzas are just bursting with goodness, making them a fresh and tasty way to entertain a group of veggie-loving friends.
Keep this pizza recipe in your arsenal and experiment with different veggie toppings!
Vegan Chocolate Bundt Cake with Avocado Oil
Can you make an amazing cake without eggs and dairy? Yes, you can! This decadently dark and rich chocolate cake is made with Westfalia Butter Flavoured Avocado Oil and the crumb is rich and moist. Unsweetened almond milk replaces dairy milk and the combination of vinegar and bicarb replaces egg by creating a chemical reaction that produces carbon dioxide and water, making the cake light. Yay science!
If you’re feeling fancy you can make the chocolate shavings but if you’re short on time, the chocolate drizzle is perfect and you can top with something simpler like chopped chocolate or toasted nuts.
Save this one for a special occasion — it’s a showstopper!
Inspired? See more vegan friendly recipes created using the Westfalia range.
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