Knorr – one of the key sponsors of The Festive Vegan & Plant Powered Show (FVPPS), is celebrating Vegan Month with a range of delicious, nutritious and easy-to-make plant-based recipes (see below). Its aim – to help South Africa move towards a better food future by providing stakeholders, government, NGOs, industry, retailers, media and consumers – with information about how and what the nation is eating and how it impacts our health.
To help diversify our weekly meal plans, Knorr has shared some scrumptious recipes:
Tomato, Basil and Celery Popsicles
500ml tomato juice
5ml lemon juice
40ml Knorr Roasted Tomato & Basil Soup
6 basil leaves
2 celery sticks, roughly chopped
5ml Worcestershire sauce
7½ ml Tabasco
Pinch of sea salt
Pinch of black pepper
Put all the ingredients in a blender and blitz roughly so it is still chunky. Leave to sit in the fridge for at least 2 hours.
Strain the mixture, discard the bits and season to taste.
Pour into popsicle moulds with sticks.
Place in the freezer and leave overnight until completely frozen.
Serve as a summer snack.
Mushroom and Pumpkin Leaf Ramen
2 litres water
1 packet Knorr Brown Onion Soup
1 small fresh ginger root finely grated
30 g mixed exotic mushrooms
olive oil for frying
400 g plain instant noodles
4 cups pumpkin leaves thinly sliced
fresh coriander to garnish
fresh chilli to garnish
Saute the mushrooms in a little olive oil for 5 minutes or until golden.
Mix ¼ cup of water to the KNORR Brown Onion Soup to make a smooth paste, add the rest of the water.
Add the onion soup mix to the sauteed mushrooms and bring to the boil.
Add the noodles, pumpkin leaves (mekopu) and ginger to the broth and cook for 5 minutes or until the noodles are just tender.
Serve the noodles in bowls, topped with the pumpkin leaves (mekopu) and broth.
Garnish with coriander and chilli.
Tofu and Vegetable Stir Fry
30ml canola oil
1kg firm tofu, cut into 2 x 1 x1 cm rectangles
2 red onions, thinly sliced
4 carrots, julienne
2 red peppers, cut into strips
200g mange tout, trimmed
200g baby corn, halved
2 cm piece ginger, peeled & grated
1 garlic clove, peeled & grated
125 ml soya sauce
1 packet Knorr Curry Vegetable Soup
45ml brown sugar
45ml syrup / honey
30ml sesame seeds, toasted
20g peanuts, toasted
Add the oil to a wok or large pan over a medium-high heat. Once hot, add the tofu and allow to colour on all sides.
Add the onion, carrots, red pepper, mange tout and baby corn and toss through.
Cook for about 5 minutes, stir occasionally, until vegetables start to soften slightly, you still want some crunch.
In a bowl, whisk together the ginger, garlic, soy sauce, Knorr Curry Vegetable Soup, brown sugar and syrup/honey.
Add this mixture to the vegetable and toss to coat. Allow to cook for a further 5 minutes.
Serve the stir fry by itself or with noodles or rice and top with sesame seeds, peanuts and fresh coriander.
The online Festive Vegan & Plant Powered Show, which takes place on Saturday, November 28, from 11am to 5pm will include a host of international and local chefs including the UK’s Avant-Garde Vegan Gaz Oakley, MasterChef Australia’s Simon Toohey, Zimbabwean Chef Cola, Jay Mac from the Kind Kitchen, Chris Erasmus of Foliage and more. Also featured in the show will be cooking demos, expert talks and The Great Big Festive Vegan Banquet.
Tickets for the FVPPS are now on sale at https://www.quicket.co.za/events/115058-the-festive-vegan-plant-powered-show#/
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