Enjoy green eating from morning to night on World Vegan Day! These plant-based meals offer flavour, freshness, and feel-good vibes all day long. 

Breakfast: Vegan superfood porridge with quinoa and mixed fruit 

Serves 4 // Cooking time 30 minutes 

Ingredients 

1 cup quinoa 

4 Tbsp chia seeds 

¼ tsp salt 

1 tin coconut milk 

1½ cups water 

2 Tbsp sweetener of choice 

½ pawpaw, chopped 

½ cup blueberries 

1 kiwi, chopped 

¼ cup coconut flakes, toasted 

Method 

1. Add the quinoa and chia seeds to a pot over medium heat. Mix in the salt, coconut milk, and water.
2. Bring to a boil, then reduce the heat and simmer, covered, for 10–15 minutes, stirring occasionally.
3. Add the honey and cook for another 5 minutes.
4. Serve the porridge in bowls and garnish with fresh fruit and coconut flakes.

Recipe & styling: Kate Turner 

Photography: Andreas Eiselen // HMimages.co.za 

Lunch: Chunky baba ganoush with onion rings 

Ingredients 

For the baba ganoush 

4 medium brinjals 

2 whole garlic cloves 

2 Tbsp olive oil 

Salt and pepper, to taste 

For the onion rings 

6 Tbsp flax seeds, blended to a flour 

7 Tbsp water 

1 onion, sliced into rings 

1 cup flour 

Flax seeds 

For the tomato paste 

1 cup sun-dried tomatoes, soaked in water or oil 

1 cup rosa tomatoes 

¼ cup dates 

½ large red onion 

½ cup olive oil 

1 tsp miso paste 

Chilli to taste to serve 

Olive oil 

Chilli, chopped 

Bread or crackers 

Method 

1. For the baba ganoush, preheat the oven to 180°C. Place 2 brinjals into 2 separate foil packets with the garlic. Drizzle with oil and season well. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside.
2. For the onion rings, mix blended flaxseed flour with water to create your egg wash. Dip the onion slices in the egg wash, then coat them with flour. For a crunchier crumb, dip the coated onions in flax seeds. Fry the onions in oil at 180°C until golden and crispy, about 4 – 6 minutes. Keep warm in an oven until ready to serve.
3. To make the tomato paste, combine all the ingredients in a blender and blend until smooth. Season with salt and pepper.

To serve, place the brinjals on a plate, break open with a fork, and mash the flesh. Season with salt, pepper, and olive oil. Top with tomato paste, onion rings, and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil 

Photography: Samantha Pinto 

Dinner: 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 vegetable 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: Anett Velsberg 

Photography: Anett Velsberg 

Also read: Satisfy your cravings with these 2 tasty vegetarian comfort meals