The South African Vegan Cookbook by Leozette Roode
Veganism is a growing phenomenon on the culinary scene. The South African Vegan Cookbook is the first of its kind locally. Here you will find everything you need for a vegan lifestyle: from basic information such as the definition of veganism, why it’s good for you, answers to common questions, the essential equipment, vegan alternatives for everyday products, the pantry essentials and resources to learn more.
What you’ll find in The South African Vegan Cookbook
Family-friendly recipes are easy to make and are made from locally-sourced products.
This cookbook includes recipes for breakfast, snacks, lunch, tea time, the braai, entertaining and late-nights feasts. Think decadent chocolate granola and overnight oats, kale chips and cauliflower bites, easy-to-make couscous salad, lasagne and stir-fry as well as South African favourites like milk tart, banana loaf, macaroni-and-cheese and chicken burgers. And to top it all: chocolate mousse, date balls and truffles. Vegan 101 – good for your health and the planet.
More about Author Leozette Roode
Leozette comes from a conservative Afrikaans heritage and grew up, as most South Africans do, as a meat eater. A documentary that she watched one day changed her mind about eating animal products and once she made the change she never looked back. She’ll admit she’s made mistakes along the way but that is all part of the learning process and she shares this in the book. One of the motivating factors behind creating this SA specific cookbook was to make the transition easier for locals.
Leozette is a consultant for Humane Society International, blogger, recipe developer and marketer for Green Monday. She regularly does cooking demonstrations and corporate cooking sessions at Ginger & Lime Food Studio and also appears regularly on Afternoon Expresso.
Make this Recipe from The South African Vegan Cookbook
Chilli Con ‘Carne’
This recipe tastes just as good without the soya mince.
1 cup dried soya mince
1 red onion, chopped
1 cup of vegetable stock
1 teaspoon garlic, crushed
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon turmeric
1 tin (400 g) chopped tomatoes
1 tin (400 g) black beans in brine / 2 cups cooked black
Salt and pepper, to taste
1 tin (410 g) whole corn, drained and pan-fried until
1 teaspoon chilli flakes (more if you want a harder kick) ½ cup tomato purée
Soak the soya mince in water for 20 minutes.
Drain the water and squeeze out the excess water.
In a large pot, fry the chopped red onion in a bit of the stock over a very low heat until soft and sweet. Add the garlic and spices: onion powder, paprika, and turmeric. Add a bit more of the stock and mix well to create a paste in the pot. Add the tin of chopped tomatoes and the black beans. Let it simmer on the stove over a low heat. Add salt and pepper to taste. Add the corn, chilli flakes and tomato purée. Stir well.
Add the soya mince and the rest of the stock, turning up the heat to medium. Stir occasionally until all the water is absorbed and the soya mince is soft — about 15 minutes. Taste and adjust the seasoning if necessary. I like adding more onion powder and chilli flakes.
Serve hot with a starch (cooked rice, mash potato, couscous or samp corn) or with steamed veggies.
The South African Vegan Cookbook
RSP R315 (Buy online at Makro)
Read Leozette’s blog and follow on social media for new vegan ideas and news.
Get more vegan recipe inspiration here.
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