If one of your resolutions this year is to eat a more plant-centred diet, then your life just got easier 😉
We’ve rounded up some of our favourite plant-based dishes below. Use them as a springboard of inspiration and let us know how you get on.
If making these changes feels daunting then don’t go it alone. Sign up to Veganuary for 31 days of FREE recipes, easy meal plans & tips.
Plants rock, and so do you 🌿
Where to find our vegan range
Much of our Pesto Princess range is vegan, including:
- Fresh spice pastes: Chimichirri, Harissa, Chermoula.
- Pesto sauces: Basil & Lemon, Basil & Chilli, Coriander & Chilli, Red Pepper Pesto and Sundried Tomato Pesto.
- Cooking sauces: Fresh Tomato, Cape Malay Curry Sauce, Butter Chicken Curry Sauce.
- Soups: Fresh Tomato, Pea & Pesto, Red Lentil with Harissa, Homestyle Butternut, Sweet Potato, Creamy Carrot.
- Hummus in three variants: Classic, Hummus with Coriander & Chilli, Hummus with Harissa.
Roast Cauliflower Curry
There’s no butter and no chicken in our Butter Chicken Curry Sauce, so it’s perfect for plant-based diets. Plus, it’s super versatile, meaning you get to choose your veggies or protein of choice, simmer and serve. Click here for our Roast Cauliflower Curry recipe.
‘Meatballs’ & Fresh Tomato Sauce
For this riff on a family staple, we’ve used ready-prepared ‘meatballs’ from our friends at Urban Vegan, baked them off in our Fresh Tomato Sauce and prepared some polenta for a change. Recipe, this way.
Buddha Bowl with Falafel & Kimchi
Buddha Bowls are the secret to fuss-free eating. Don’t feel bound by the ingredient list. Just use what you have on hand – and dollops of hummus always help 😉
Vegetarian Pastitsio with Greek Pesto
We subbed out the traditional mince for the most flavour-packed veggie sauce, topped with a creamy Béchamel and baked until golden brown (think oozy lasagna, only plant-based). Here you go.
Burst Cherry Tomato Pasta
For those busy weeks, it’s worth having this recipe up your sleeve. Roast all the ingredients in a sheet pan, boil some pasta and you’re minutes away from a delicious dinner. Here it is.
Best Vegetarian Bolognese
This deeply satisfying vegetarian version of the classic spaghetti bolognese is based on lentils that you might just have in your pantry right now. Here is the recipe.
Vegan Caesar Salad with Chickpea Croutons
Here we have turned the classic Caesar Salad on its head. We’ve lost the egg, chicken, bread and Parmesan and gone big on the dressing. It’s plant-based, oh-so-creamy, and the perfect foil for the crunch of roasted chickpea ‘croutons’. Chickpeas are a great pantry staple (and these croutons are good enough to try on their own – without the salad!). This way for the recipe.
Nourishing Buddha Bowl
Order a tub of Pesto Princess Hummus via Buyfresh.co.za or Mother City Fish. Spend just a minute or two slicing and dicing and you’re almost there. We’ve added some roast potato bites to our bowl, but you can swap-in chickpeas or black beans – whatever leftovers you have in your fridge or pantry! Here is the recipe.
Green Goddess Pasta
We think this might just be the ultimate vegan pesto pasta dish. We love the creaminess of the blitzed avocado, the genius combo of zoodles + spaghetti and the golden nuggets of spiced tofu. Head this way for the recipe.
A Classic Pesto Pasta
Nothing beats a simple pesto pasta! Here is our recipe.
Top tip from the palace: Spoon the required amount of pesto into a small bowl. Add a little boiling water from the pasta pot – a tablespoon or two – and a splash of olive oil before giving everything a good stir. Watch as the colours come to life and the pecorino starts to melt, releasing that familiar fragrance that fills the palace all year round of freshly picked basil. Loosening our pesto this way balances the flavours and reduces the richness of the sauce, plus it makes your little jar go SO much further. Pesto Princess pesto stands apart by being handmade in the true Italian style: as a concentrate, bursting with goodness, ready for you to dilute to suit your next dish.
Photography, Recipes and Styling by Michelle Parkin.