Chef Sue

Fasting Series Part 15

Come along with me to visit one of our stores.
I’m taking you through my recommended frozen convenience options as well menu items.

Have you visited or tried any of our meals?

Who says you need eggs for a fluffy, high-protein breakfast?

This plant-based chickpea omelette uses simple pantry essentials—plus a secret touch of black salt for that authentic eggy flavor! 
I had an absolute blast showcasing this recipe live on stage at the Good Life Show with the wonderful Jenny Morris! 
🌱 Packed with protein, budget-friendly, and completely delicious. Give it a try and let me know how you like it!
Life Show Africa

Fasting Series Part 13. 
Looking for something cool to do while you’re fasting and still want to enjoy delicious food? 

Head over to the &Gourmet Market on 2nd October (Friday) at Design Quarter, happening from 17:00 to 21:00.

It’s a great spot to soak up the vibe, enjoy some live music, and explore incredible eats whether you’re fasting, vegan, vegetarian, flexitarian, or just looking for a fantastic night out. 

From amazing plant-based eats and eggless, dairy-free decadent baked goods to stunning handmade stalls and fresh coconuts, there is so much to enjoy. 

Come say hi if you’re passing by! 

Tofu haters, listen up! 🛑

If you think tofu is boring and bland, this high-protein spiced scrambled tofu is about to change your mind completely. It is packed with flavor, super versatile, and makes for the ultimate breakfast on sourdough or multi-seed rye bread! 

Scrambled Tofu Recipe
Ingredients:
15ml sunflower oil 
1 tsp mustard seeds 
1 tsp cumin seeds 
1 red onion (sliced finely) 
2 cloves of garlic (chopped finely) 
1 green chili 
2 tsp Garam masala 
1 tsp Chili powder 
1/2 tsp turmeric 
1 medium tomato 
1/4 green pepper (sliced) 
1/4 red pepper (sliced) 
4 blocks of soft tofu 
Black salt & pepper to taste 
Handful of baby spinach 
Method:
1. Add oil to a pan, on medium heat add whole spice, onions, garlic & chillies. 
2. Add ground spices, peppers & tomato. 
3. Cook on medium heat for 3 - 4 minutes. 
4. Add crumbled tofu, salt & pepper. 
5. Cook on low heat for 5 - 8 minutes. 
6. Add baby spinach. 
Garnish with Sriracha, kale and spring onion (optional) 

spicy, mouth-watering mango pickle! 🥭✨
The secret to the absolute best flavour? A completely homemade pickle masala packed with rich spices. 
Recipe:
Wash mangoes with salt & bicarbonate of soda. 
Slice mangoes and marinate with rough salt and turmeric. 
Leave to dry in the sun for a day. 
For the Masala: Roast whole coriander, mustard seeds, fenugreek seeds, and red chillies, then roughly grind. 
Add oil to a pan on low heat, add curry leaves, extra fresh sliced garlic, your homemade masala, and some Kashmiri chilli powder. 
Combine everything together, place in a glass jar, and it should be ready in a week.
Enjoy! 
What’s your ultimate favourite pickle? Let me know in the comments below! 👇

⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠2026

Fasting Series Part 10 is here!

Keeping lunch quick, easy, and insanely delicious for the little people using The Vegan Chef Vegan Food Southern Fried Chick’n Style Pieces.
These crispy, air-fryer-friendly pieces take just 8 minutes —a total lifesaver for busy, hectic days!
Layered up with fresh slaw, homemade sauce, vibrant pomegranates, and sesame seeds, this is one lunch that gets requested on constant repeat.

Who else loves a quick meal fix?

Fasting Series Part 9: Creamy Chickpea and Lentil Curry!

Packed with bold flavors and the perfect blend of spices, it’s 100% vegan, gluten-free, freezer-friendly, and budget-friendly. 
Whether you’re looking for affordable meal ideas or caught the feature on Morning Live and The Star magazine, this dish is guaranteed to impress your family! Give it a try and let me know how it turns out. 

Ingredients (Serves 6)
50 ml oil
1 t whole cumin 
1 t whole black mustard seeds 
1 t fenugreek seeds 
1 onion, sliced 
3–4 cloves garlic, peeled and thinly sliced 
3 green/red chillies, finely sliced 
2 t coriander powder 
1 t cumin powder 
2 t chilli
1 t turmeric powder 
4–5 medium tomatoes, blended or grated 
1 T brown sugar 
2 x 400 g cans chickpeas, drained and rinsed 
50 g cooked brown lentils (salt to taste) 
200 ml coconut cream 
Fresh coriander for garnish 
2 stems of curry leaves (optional) 
Method
1. Heat oil in a saucepan. Add cumin, fenugreek, and mustard seeds. 
2. Once seeds start splitting, add the sliced onion. 
3. Once the onion is translucent, add the garlic and chillies. 
4. Add ground spices (coriander, cumin, chilli, masala, and turmeric powder). Cook on low heat. 
5. Add blended tomatoes and 250 ml of boiling water, and continue to cook on low heat for 25 to 30 minutes. 
6. Add brown sugar. 
7. Add the chickpeas and lentils, and cook on low heat for 5 minutes. 
8. Add salt to taste and coconut cream, then simmer for 5 minutes. 
9. Garnish with fresh coriander and curry leaves. 
10. Serve hot with basmati rice or roti. 
Chef’s Tip: Add additional water if the gravy is too thick. 

Fasting Series Part 8!

If you’re looking for a breakfast miracle, this egg-free egg toast is it. It’s comforting, incredibly satisfying, and comes together in minutes using simple pantry staples.

Vegan Egg toast batter
* 1 cup chickpea flour
* 1 tsp garam masala
* 1 tsp paprika
* black salt (kala namak)
* Crackle of black pepper
* 1 cup water
* Coriander finely chopped
*
Instructions
1. Make the Batter: In a large, shallow bowl, whisk together all ingredients. Make sure it has no lumps.
2. Heat the Pan: Preheat a nonstick skillet or griddle over medium heat.
3. Cook the Toast: Dip a slice of bread into the batter, ensuring both sides are well-coated. Let any excess batter drip off. Add some oil to a hot pan and cook toast for 3-4 minutes, until the bottom is golden brown. Flip and cook the other side until golden brown.
4. Serve: optional plant based cheese in the middle

When it comes to heritage celebrations, inclusivity is everything. Chef Sue at the eNCA studio to showcase how versatile plant-based eating can be on the grill.

Featuring everything you need for a proper South African feast—corn on the braai, mushrooms, gourmet burgers, and rich sides—it’s time to add a little more plant-based goodness to your table.

Vegan braai?