Vegan Sparkles

A wonderful blog I've just come across is Vegan Sparkles - an Aussie blogger Rebecca AKA Sparkles gives us her fantastic looking recipes, and she seems a little obsessed with Cashew Nut Cream, something I totally understand!

Check out her Cashew Cream of Mushroom Soup

Check out her Pistachio Cream of Broccoli Soup

Burger, Fries and a Milkshake

We had the most delicious junky lunch (which will be offset by Roast Vegetable salad tonight, I assure you) of bunless leek and green bean burgers, thin sliced oven chips, oven baked onion rings and beetroot! I also made us banana, orange, pineapple and oat milk shakes in my pink parfait glasses. Yum!

The burger patties are made from a pre-mix that my brother bought me ages ago, so you just add water and any veggies you want to. I always add lightly fried veggies to my burger patties, because otherwise its just seeds and grains in the mix, and I'm not a huge fan of patties that aren't chunky and rich with veggie flavours.

I have the most wonderful vegan burger recipe book that is on my Bookshelf page but I hardly ever use it, and regret not doing so - the recipes in there are amazing! So I felt a little inspired today, whipped out some ingredients I had in the fridge and cupboard to produce something that Ryan was overjoyed about!

It should be a pancakes day, considering it's raining in the middle of winter in Johannesburg, something that is completely uncharacteristic for June in this part of the world, but I was too lazy to make pancakes. Stupidly, I picked something that was even more labour intensive, considering you need to balance the cooking of the fries in the oven, the onion rings in the oven (all from the freezer in Woolworths, I'll have you know), making the patties, frying veggies, frying the patties, getting all the condiments out, making 'milkshake' - pancakes sound like a pleasure in comparison! I must admit, however, that I think this was far better than pancakes.

I topped off the burger patties with wholegrain mustard, vegan mayo, fresh parsley and fresh slices of tomato. The beetroot was bottled beetroot also from Woolworths.

Defensive Omnivore Nonsense - Famous Vegans

So this is going around Facebook:

And I would just like to state a few things with regards to this absolute nonsense and this lovely show of ignorance and bigotry. Nigella Lawson has twice the amount of body fat as Gillian McKeith - which is something that generally aids the concealment of ageing. Genetics and access to expensive procedures be they superficial or invasive also changes the way one looks at the age of 51. We have no idea whether this 'health guru' used to smoke, take lots of drugs, sun tan or any of the other factors that speed up the ageing process of skin. Nigella is clearly someone who avoids the sun and its evident from her lack of wrinkles that she has hardly ever, or never smoked. Different bodies age differently, regardless of dietary preferences. It has been proven, however, that one's insides are healthier on a diet that doesn't include any animal products or by products, to the point of reversing illnesses and ailments such as arthritis and diabetes. If you don't believe me, look it up.

Beauty is not something that should be based on looks alone. We keep shouting about how we shouldn't teach our children that the way they look is more important than who they are, but somehow everybody still seems to propagate physical beauty as pivotal to who we are. I am not referring to either of the women in the picture above when I say this, as I don't know what either of them really does with their time or their money, but I would much rather have done something good with my life and look like a wrinkly, normal old person than have focused my energy on being physically beautiful. Compassion, intellect and health are much more important to me. Health is important, and usually, if one is healthy on the inside, it will reflect on the outside. As a feminist, I take offense to the idea that omnivores are basing their meat eating and animal product consuming habits purely on aesthetics. Carol J. Adams has a fabulous lot to say about this. Obviously, when one eats animals, one isn't thinking critically to start with, but this sort of rubbish just makes one look asinine.

If what you look like is all you're concerned about, then perhaps its worth taking a look at lists of Vegans that are as physically attractive (in a mainstream kind of way) as Nigella is.

Wikipedia gives a pretty good overview.
Happy Cow has a comprehensive list of Vegans and Vegetarians through history. end it off on a funny note, here is something you've all probably seen but that I thought was hilarious. Worth printing and keeping in your wallet for weddings, extended distant family lunches and school reunions.

PETA also made their own version which has some typical points made by omnivores but somewhat more aggressive than above. It should be called Even More Defensive Omnivore Bingo.

Chocolate Dipped Fruit

I stole this photo from Il Pianeta Vegetariano on Facebook because it looks so irresistibly delicious!


Little Bones

I have a friend who has the most wonderful blog called Little Bones, and every now and then there is a vegan recipe that just looks absolutely scrumptious! Her blog is addictive, as the posts vary in theme constantly, so there is always something that you can't pull yourself away from!

Vegan Tarte Tatin
Also look at her rainbow cake recipe! It looks delicious! Miss Bones says: "It was as if a my little pony pooped a rainbow onto my plate and it tasted like almonds!" Sounds right up my alley!

Rainbow Cake before baking


Veganism in the News - June 2012


The Rise of Power Vegans - Joel Stein

July 2012 Magazines Vegan Recipes

Marie Claire SA July 2012

Marie Claire SA just released their July issue, and it has several Vegan and veganisable recipes in it! Page 122 - 126 features Sanza Sandile's E@T Arabi in Yeoville, Johannesburg. This owner/chef has a focus on providing healthy vegetarian food for affordable prices to his customers. With his quirky decor - reminiscent of the Melville artsy decor found in many 7th Street shops - his little restaurant stocks Soy Milk, which is a win for me from the get-go. Their twitter is @marieclaire_sa in case you want to let them know how cool it is that they're publishing Vegan recipes!

Dhal Makhani - Creamy Lentil curry with spicy bell-pepper sauce


2 bell peppers, seeded and chopped
oil, for frying
A handful of mixed, dried herbs
1 Tbsp coriander seeds
500g small green lentils (or whatever you have at home)
2 onions, chopped
1tsp turmeric
1 Tbsp masala (ground cumin, coriander and fennel)
1 tsp chilli powder
1 Tbsp dried fenugreek leaves
1 cup dried mango, chopped
400 g tinned tomatoes or 6 small peeled and diced fresh tomatoes
A sprinkle of sugar (always advisable when using tomatoes)
season to taste

Method: Bell-Pepper Sauce

Lightly fry bell-peppers, in a little oil
blend with dried herbs and coriander seeds

Method: Curry

Soak lentils/cook as indicated on packaging
fry onions, add turmeric, masala, chilli and fenugreek
add lentils, mango, tomato, sugar and seasoning
Add bell-pepper sauce and simmer



Blend Avo, frozen banana, lemonade and soy milk


Blend beetroot, frozen banana, berry juice and soy milk


Blend mango and/or pineapple with frozen banana and orange juice (soy milk optional)

There are two more recipes - a curry for which one can just replace the Chicken with Tofu and Palm Oil with any other oil for frying, and a spicy coleslaw recipe that looks fabulous!

The Sunday Times - 17 June 2012

The Sunday Times Food Weekly on the 17th of June 2012 also had a few cool articles. There was an article about the Good Luck Club Noodle Bar in Illovo that I have also written about, an article on how to make good stock as well as one on a new book by Mary McCartney, Stella's lesser known sibling who is a vegetarian photographer and cook. Her book is called called "FOOD: Vegetarian Home Cooking" and it looks lovely! Can't wait to get my hands on this one!

Mary McCartney's Leek, Courgette and Butter Bean Soup


2 tbsp vegetable oil
2 medium leeks, trimmed, washed and finely chopped
2 courgettes, chopped small
1 stick celery, trimmed and finely chopped
400g tin butter beans
800ml vegetable stock
1/2 tsp dried mixed herbs


Gently fry leeks, add other vegetables and beans. Continue to fry. Pour in veg stock, cover and allow to simmer for 15 minutes. Whizz with a blender or serve chunky. Serve with Mary McCartney's Herby Croutons. My crouton recipe is super simple too:

Croutons Provençal (Quick Fix)

2 slices of cubed bread (normal sliced bread is perfect, or a stale loaf of any kind also suits)
Set oven on grill - you're going to have to watch these while they crisp so they don't burn
Herbs Provençal, Salt, Pepper, Chilli Flakes and Olive Oil liberally distributed over bread pieces in pan
Croutons stay crispier for longer when the bread has been dehydrated before the croutons are made, but I don't really think that far in advance with cooking most of the time.

I also love topping my croutons with some of my best vegan basil pesto once I've popped them in the soup. YUM!

Grazia South Africa 20 June 2012

Grazia is actually more impressive than I gave them credit for. There are one or two articles actually worth reading in this edition, and the fashion editorials aren't half bad. The best part of this week's edition, however, was their all Vegan recipe for Spicy Pumpkin and Bean Soup. On page 87 they recommend making lots of soup and freezing it in single serving portion sized containers so that they are easy to take to work and heat up later. They also photographed it with crostini and rocket pesto - great idea! Melba Toast and Pesto are both easy to keep in the fridge at work, although my pesto always got stolen from the fridge at a previous workplace. Too good to resist!

Spicy Pumpkin and Bean Soup


1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 Tbsp chopped fresh Thyme
1 tsp ground coriander
1/2 tsp smoked paprika
a pinch of cayenne pepper
650g pumpkin/butternut, peeled and diced
900ml veg stock
400g can red cannellini beans, drained
Crostini and Rocket Pesto/Basil Pesto to serve


Fry onion, herbs and spices. Stir in Pumpkin and continue to fry. Add stock and beans, cover and allow to simmer for 20 minutes, or until the pumpkin is tender. Puree with a blender (or leave chunky - I love chunky soup!).


Bolo'bolo Cafe Review

All of you who are either in Cape Town, or thinking about visiting Cape Town should try to get through to the Bolo'bolo Vegan Cafe in Muizenberg. A short drive or train ride from the centre of town, they make fantastic food and you can find many wonderful Vegan books for sale. Read this review on Urban Sprout. Ask for their Hot Chocolate on a really cold day!

Vegan BLT - Really great! Best BLT I've ever had!
Mash, Brussel Sprouts and Unchicken in Tomato and Coconut sauce - AMAZING
Butternut Burger - fantastic!
We visited Bolo'bolo on Sunday, and it was fantastic! We had amazing Beetroot, Apple and Ginger juice, freshly squeezed as well as the food photographed above. I wish that Bolo'bolo had opened in Joburg! I would eat there every day! They have a wonderful selection of books in the shop as well, both for sale as well as part of a reading library.

Great ideas like pay it forward coffee, movie nights, board-game evenings and special events are certain to make you visit often if you're close to the Muizenberg area. There are also a wide variety of 'Zines available for anyone who is interested, and it is cosy and packed on a weekend!

Peaches and Vegan Custard

Don't fear the Alpro custard... Its got lots of vitamins in it, probably more sugar than is good for you and this is a South African favourite. This is nostalgia for my childhood in a bowl! Yum!

Aubergine & Lentil Tomato Soup

I made a most delicious and fabulous soup for dinner last night (even if I do say so myself)! A vegetarian friend came over and I always like to whip up something mind blowing for friends when they come for dinner... coaxing everyone over to vegan food one by one (not really - heehee - but I do like to show off that we eat amazing food).

I've been craving this soup for ages, because I ate something similar at La Cucina di Ciro for lunch not so long ago. The chef there is always so accommodating to Vegans, albeit cheeky about baked beans on toast, grass and lettuce (although, I would probably order it if I saw some home made baked beans on toast on the menu of an Italian restaurant). This dish below is what I ate there:


Blender (hand held is best)
2 Pots - one that holds at least 3 litres

Ingredients for my tjaaf-tjaaf version of this soup:

A generous amount of oil
2 - 3 Aubergines
1 brown onion
1 cup white wine
Sprinkle of rosemary
Italian herbs
3 bay leaves
Fresh basil - a couple of leaves
3 cloves of garlic
2 tbsp sugar
Salt & Pepper
Splash of Worchester Sauce
1 litre bottle of Cassata (tomato puree)
1/4 cup of tomato paste
2 tbsp Ina Paarman Vegetable Stock Powder
1 cup black lentils
2 small potatoes
1 carrot
Fresh italian parsley - generous amount
A handful of cherry tomatoes


I used two separate pots for this, so as to blend one finely and keep the other with nice chunky bits of Aubergine.

Put a generous amount of oil in the pot - I'd go as far as a 1/4 of a cup because Brinjals absorb the oil, and generally just taste delicious if they're well fried. You can always pass on this amount of oil and do it with whichever method you prefer, should you wish to do so.

Set a pot with a litre or so of water to boil rapidly on the stove.

In the other pot Fry finely chopped onions in generous amount of oil until translucent, add herbs spices and garlic. When the bottom of the pot starts to get nice and brown, deglaze with a cup of white wine or alternatively a splash of white balsamic condiment. Boil away until the moisture is mostly gone.

Blanche the cubed brinjal in the rapidly boiling, salted, water for 15 - 30 seconds. Scoop out of water, do not drain as you will be using the water.

Add brinjal to the frying onions etc and stir to get even frying. Once well fried and reasonably well cooked - approxiamately 8 minutes of frying and stirring - add cassata and tomato paste. Switch off the heat after a minute - these are both already cooked, and don't need to keep cooking. You don't want to reduce it. Add a splash of Worcestershire Sauce, sugar and fresh basil. Cover and leave to stand.

While stirring the brinjal at intervals, start adding ingredients to your pot of rapidly boiling water that will now be reasonably peppered with bits of brinjal that you missed during the transfer. Add finely chopped potatoes, carrot, vegetable stock powder, lentils, a handful of fresh yet ripe cherry tomatoes and a generous amount of freshly chopped Italian Parsley (leaving some to add to the dish after plating). Let this boil until the potatoes are cooked. Don't get a fright if the water is black. Once thoroughly cooked, blend the ingredients in this pot. I use a hand held blender, they're wonderful! Blending these ingredients isn't a necessity, of course, but it makes the dish substantially creamier.

Once blended, add to the pot with the tomato and aubergines and give the whole mix a quick whizz, but you want to leave most of the brinjal whole, as it's a big part of the deliciousness of this soup.

Serve! It's quite rich because of the brinjal and the oil - and the lentils & potato make it very filling. Eat leftovers reasonably quickly... We ate it accompanied with a Woolworths Olive Foccacia - Le yum! Bon appetit!

Raw Food Religion - South African Raw Vegan Blog

Check out Raw Food Religion for some raw recipes, tips and stories. Its a lovely little blog! Worth checking out! Check out their page about Raw Nut Cheese.

Cutting Out The Cheese

Milk is hard to cut because it is addictive. Cheese is particularly addictive. We repeatedly get people asking about how to go about giving up cheese - it seems it is the last stumbling block for many.

It was the most difficult animal derived product for me to stop eating, as I absolutely love the taste of most dairy cheese. I was properly addicted to it, and I still think about having Brie or some Gorgonzola. Most fellow ex-cheese addicts, however, have the opposite story of not missing Cheese at all and they would never go back. The few times that I cheated and ate cheese in the beginning were never as yummy or as satisfying as I thought they would be though, so I eventually just stopped eating it. I think that nostalgia for certain things always creep up, but I seem to manage to stay away from it quite happily. Once my tummy is full of healthy food, the craving for nonsense is always crushed.

All dairy contains chemicals that act like opiates (opiates: morphine, heroin etc). These chemicals are released by the mother in order to sooth the calf (for whom the milk is intended).

The chemicals are concentrated in casein. Cheese is very highly concentrated casein because the extra liquid etc has been removed from the milk in the cheese making process and is thus more addictive than ordinary milk. Industry knows this - an infamous presentation by the US Cheese Marketing for Dairy Management Inc given in 2000 asked the question "How to trigger the cheese craving?" and ended with "if we pull this off, we'll eat like kings".

So, as long as you are still consuming cheese, you will continue to crave it and be unsatisfied by alternatives, because they will not give you that same sense of comfort derived from the dairy that your body is addicted to.

Some people will experience withdrawal symptoms - headaches or similar, but if you cut cheese, eventually the cravings will go away, once your body has weaned itself.

How do you stop? That depends entirely on your motivations for going vegan - if they are animal rights reasons, remind yourself of the harm caused to dairy cows and their calves. If environmental reasons, remind yourself that dairy cows cause more damage to the environment than many other animal products, which you have already given up. There are numerous health reasons - from immediate (such as contribution to migraines and sinusitus), to medium term (weight and cholesterol control) to long-term (reduced risk of osteoperosis, arthritus and other diseases). Or just look up Cheese Mites and consider whether you want to be eating something that is essentially the result of this little creature living on, feeding off and excreting on the thing you are about to spread onto a biscuit.

Ultimately, the decision to stop eating cheese is like a decision to stop any other behaviour and has to come from you - though, thankfully, its not nearly as hard as quitting other addictive substances (IMO) - the cravings should subside after a week or two.

It is of course much easier to quit if you are avoiding cheese in general - don't keep any in your fridge, choose Chinese food over pizza for the next few weeks until you are more comfortable saying "no". Eventually you'll have no qualms ordering a pizza with lots of veg toppings, a drizzle of olive oil and fresh avo or rocket etc, or making a snackwich from spinach, tomato and cashew nut butter.

As for vegan cheese alternatives - tastes and preferences vary greatly. Try the following links for suggestions on Vegan Cheese alternatives.

SAVS Website - A forum review of where to find cheese alternatives and what people eat instead.
This Blog - A list of commercially available dairy free cheeses and where you can get them in South Africa

I nicked and slightly changed this blurb from the SAVS Facebook Page Notes - Written by one of the Directors of the SAVS as a response to quitting the cheese habit. Check it out to see the responses from other readers.

Raw Vegan Restaurant - 44 Stanley Avenue

Raw makes incredible Raw Vegan food! It can be expensive, as the portions are reasonably small for a hungry Vegan like me... But go see and taste for yourself! Everything I've tried there was fresh and scrumptious!

Spicy Broccoli and Cauliflower

I love to make this when we have lots of Broccoli and Cauliflower - it tastes delicious and it's very filling.


And desired herbs
Dash of olive oil


Roast in the oven on 180'C until golden, or to taste. It tastes best crunchy to me, so it doesn't ever go in for very long!

Crudités Anytime!

I love eating raw vegetables with a good dip - Crudités are one of my favourite snacks. Ryan and I absolutely love Hummus, so when we feel like nibbling Crudités are always a good option! We chop up sweet carrots, cucumber and celery, sprinkle some cherry tomatoes on the plate, olives, broccoli, mushrooms and lettuce - include anything else you can think of! We then put together dips - hummus, sweet chilli sauce, mayo, Tofutti Better Than Cream Cheese, Peanut Butter, Guacamole, Basil Pesto, whatever - toss in some herbs - rocket, basil, coriander - and dip away! Before you know it you're full, and you've just eaten something absolutely delicious! I added some Paprika and fresh coriander to some of the Pick 'n Pay Low Fat Hummus in this photo.

Eating Restaurant Quality Food at Home

My younger brother qualified at SA Chefs Academy in Cape Town last year, and ever since he started there we've been using him to cook at every opportunity he allows! He offered to cook us an Asian style main, with an Italian Starter and a Chocolate Tart for dessert. I can't give away his secrets, because I wasn't watching him cook - but take a look at our delicious Roasted Pepper and Tomato Soup, Asian Greens and Veg with Lemon Infused Rice Towers and a very dark Chocolate Peanut Butter Tart.

Creamy Vegan Potato Soup

This soup is a staple in our household! We eat loads of soup when its cold, and it's one Ryan had to teach me to make, as I couldn't cook a potato when we started dating!

Creamy Vegan Potato Soup a la Ryan


1 - 2 Brown Onions fried in soup pot before adding Potatoes
2 - 3 cloves of crushed garlic fried in pot
A tiny splash of white wine or white balsamic condiment to deglaze the pot once onions and garlic start to brown
5 Potatoes, Peeled or not - whichever you prefer
Ina Paarman Chicken Flavour Stock powder - add to taste
Salt & Pepper to taste
Unsweetened Soya Milk (Or Rice milk - whatever is handy)
Nutmeg - a pinch
Leeks are an optional extra.


Fry everything that needs frying in the same pot that you plan to make the soup in. Boil the potatoes in enough water that you are left with enough after boiling for soup. The more water you have, the more watery your soup will be, so rather have less water to start with and add as desired. Add all other ingredients when blending the soup. Best to use a hand held blender as other blenders seep out the excess water.

The croutons used in this photo are from Woolworths.

Leftovers, if you get tired of it, should be kept and added to the next soup you make to make it nice and creamy! A cup of this makes a great base for a hearty tomato soup.

A lovely little gift from Paris

My lovely friend who lives in Paris brought me little Vegan bites from Paris. They taste lovely, so to anyone going to Europe, keep an eye out for these in the Supermarkets! There are several varieties of flavours too.

Fruits and Roots Bryanston Groupon Deal!

Follow this link for a huge discount at Bryanston's Fruits and Roots vegetarian restaurant.

Vegan Tobacco

For those Vegans who guiltily smoke boxed and branded cigarettes that are tested on animals and bad for the environment, Sandton and Rosebank Mall both have tobacconists where you can find these products that are Vegan and the filter tips are Biodegradable. Pretty good news for those of us who insist on damaging our lungs... Obviously all the other stuff still applies - smoking is really bad for you and those around you. Tobacco is also notorious for being grown and harvested by use of slave labour and terrible work conditions. Don't smoke around children and don't smoke if you're under 18. Or ever. Whatever.

Woolworths Vegan Products

Woolies has always been very expensive but seem to be reasonably accommodating to Vegans and their needs. They are also very quick to respond to any Twitter Queries and public complaints. They have proved untrustworthy at times, and there have been some scandals involving dubious ingredients before, but I've always found them very responsive and helpful. There are some wonderful Woolies products that we buy aside from their amazing fresh fruit and vegetables, including Organic options which are often the same price as the alternative option.

This list will continue to grow, I am adding products as I purchase them because Woolworths won't let one take photos in the shop. I also apologise for low quality photographs - my phone doesn't have a great camera! I would like to state that I am not being endorsed by Woolworths South Africa in any way, and I receive no benefit financially, or otherwise as compensation for this blog post. This is a post that contains my personal opinions and that I have posted of my own volition as an aid to Vegans and potential Vegans who don't know what they can buy at Woolworths, or who wish for a little inspiration.

Woolworths Dairy Free Milk Alternatives

This section of the shop is where we spend most of our Woolworths money but absolutely no milk alternative has been able to come near the deliciousness of their Organic Rice Drink and Organic Soya Drink (Sweetened and Unsweetened - the latter of which we use for cooking - great in Bechamel and potato mash). It's expensive but it's one of our few regular indulgences. The other milk alternatives available at Woolworths are: Oat Drink, Chocolate Soya Drink, Sweetened Soya Drink and Unsweetened Soya Drink.


Most of the Woolworths dry pastas are Vegan and they usually say quite clearly that they contain egg should they do so. Woolies also has a whole range of Organic Pasta and Gluten Free Maize Pasta that is Vegan. Their fresh pastas all contain egg except for the Gnocchi which is absolutely wonderful for pre-packaged Gnocchi.

There are also Vegan two minute noodle packs for those of you who venture that way.


Woolworths have started making pre-cooked rice packs that you can keep in the pantry cupboard. There is a White Basmati microwave pack, a Quinoa & Brown Rice microwave pack as well as a Seven Grain Rice microwave pack.

There is a variety of grain type to choose from, lots of different rice packs, quinoa etc.


Woolworths have a great variety of different cereals of which many are Vegan. They stock both their house brand of cereal and Kellogg's cereal, among other imported speciality cereals. There is always a clear label on the house brand boxes denoting whether they are Vegan or not. Watch out for Honey, as Woolworths has several cereals that contain it.

Vegan Cereals at Woolworths are:

All Bran, Corn Flakes (Kellogg's and Woolworths House Brand), Special K (With Berries is also Vegan), Coco Pops, Rice Krispies, Coco Pops Crunchers, Wheat Free Regular Pronutro, Weetbix, Slimmer's Choice Baked Muesli, Slimmer's Choice Swiss Muesli, Slimmer's Choice Cranberry and Cherry Cereal, Special Choice, Special Choice with Berries, Bran Flakes, Wild Berry Baked Muesli, Puffed Rice and several other porridge options.

Woolworths have Mediterranean or Raisin, Sultana & Cranberry breakfast bars that are Vegan.


A lot of the bread at W is Vegan, and usually says that it is on the packaging, but always check for honey and even fish derivatives in their Omega enriched bread. They also put egg, milk and/or cheese in some of the breads so read the ingredients. The bread also freezes very well so I often stock up and then just defrost as I use it.

The Mini Chelsea Buns are Vegan! Whoop! Great to buy for a work breakfast. The 4 English Muffins are also Vegan.

Crackers & Biscuits

Vegan Crackers:

Olive Oil Bread Sticks, Rosemary Crackers, Salted Crackers, Multigrain Melba Toast, Poppy Seed Melba Toast, Plain Melba Toast, Classic Toast, Rosemary Crostini, Sea Salt Crostini, Wholegrain Rice & Sesame Crackers, Seaweed Flavour Rice Crackers, Cream Cheese & Chives Mini Rice Cakes, The Granarie Air Baked Mini Thins - Sour Cream & Chives Flavour, Oat & Sesame Rice Cakes, Plain Rice Cakes, Multigrain Rice Cakes, Organic Plain Unsalted Rice Cakes, Barbeque Mini Rice Cakes and Chutney Mini Rice Cakes.


Aside from your usual frozen peas there are some treats in the Woolies freezer! There is also a little Asian Marks & Spencer box in the freezer of Vegetarian Dim Sum of which all are Vegan. Expensive but fun if you feel like changing it up a little! There are also frozen fruits that are fabulous for a hot day or for baking berry laced confectionary.

Woolies also has some ice lollies and sorbet that is vegan. There is Mixed Berry Sorbet, Mango Sorbet and Granadilla Sorbet that are all Vegan.


All the Soup Mix Packs with the chopped fresh vegetables are Vegan as far as I have seen. They're fantastic - saves a whole lot of chopping and buying of lots of vegetables that you may not have time to consume before they expire. I always buy these in winter - they're lifesavers for a night when you get home from work late and it's freezing!

The pre packaged fresh soups have several Vegan options. There is a phenomenal Beetroot and Apple soup to look out for!

The tinned soups have no vegan options, nor do the instant soup packs. Make your own soup. It always tastes better and freezes so well.

Pre-Cooked Meals & Sauces

There is a delicious Roast Veg Cous Cous in a Tomato based sauce which is Vegan and delicious. There has been a noticeable decline in the availability of these pre cooked meals, however. There are also Vegan samoosas, amazing Vegan pizza bases that I listed under bread, hummus, marinated artichokes and olives, Vegan burger patties, beetroot and several other items that we could eat.

Vegan options in the Deli are:

Grilled Artichokes, Dolmades, Vegetable Samoosas, Bruschetta, Olive Duo and plain Hummus.

Some Cook In Sauces are Vegan: Cape Malay Curry Sauce, Sweet & Sour Oriental Sauce, Sticky & Pepper Sauce, Mediterranean Tomato Sauce and Durban Curry Sauce. There are some new box pasta sauces of which only the Arrabbiata and the Tomato & Olive are Vegan. There are a few more Vegan pasta sauces in bottles.

Tinned and Dry Goods

The Maple Syrup and the Pancake Syrup are both Vegan. There's even an Organic Maple Syrup - yum! The Onion Marmalade is superb and Vegan. All the Woolworths Peanut Butters are Vegan, to my knowledge. The Wholegrain Mustard is Vegan, but some of the other mustards contain honey, so read the labels. All the chutney bottles I've checked are Vegan and so are many of the hot sauce bottles. Many of the Salad Dressings and Pre Mixed Vinaigrettes are also Vegan.

Curry pastes are also mostly Vegan: Korma Curry Paste, Vindaloo Curry Paste, Indian Tikka Masala, Butter Chicken Paste and Rogan Josh Paste are Vegan.

Asian Cooking Products

There are loads of wonderful, but pricey, Asian cooking products at Woolies including Tamari which I couldn't even find in Chinatown.

Mexican Cooking Products

Woolies has an incredible selection of Mexican Food paraphernalia - we live off those Tacos and their Guacamole when we're really busy and don't have much time to cook. Their Mexican spice packets are also great - I always buy the 'Chicken Fajita' one which is quite spicy, but delicious in our Veggie tacos or burritos. All their wraps are Vegan as far as I am aware, and I particularly like the one with Coriander in it. Pick 'n Pay sells Vegan Taco Shells if you want those.

Tea, Coffee and Hot Chocolate

The tea available at Woolworths is wonderful - their fruit teas are great and they don't bleach any of their house brand tea bags! They also stock Organic Tea which is fantastic! Keep your eye open for the Organic Honeybush tea - it's magnificent, but I haven't been able to find it for ages.

Buy their Dark Chocolate chips to use in warmed Organic Rice Milk for an absolutely amazing Hot Chocolate. Otherwise just buy the Chocolate Soya Milk and drink it hot - it's dreamy!


The baking section at W has many Vegan pre mixes for the lazy baker - like me. The following are Vegan:

Chocolate Self Saucing Pudding Mix
Vanilla Butter Cookie Mix
Chocolate Chip Cookie Mix
Chocolate Brownie Mix
Chocolate Cake Mix
Vanilla Cake Mix
Basic Spiced Cake Mix
Crumble Mix
Pancake Mix
Chocolate Icing Mix
Sugar Cones by Hermes

The following may be Vegan, but I'm unsure of the origin of the colouring:

Heart Cake Sprinkles
Pretty in Pink Cake Decorations
Boys Toys Cake Decorations
Mini Cake Sprinkles
Flat Bottom Party Cones by Hermes

NB: The Nicoletta glitter pens are NOT Vegan. They contain E120 which is red colouring derived from an insect.

Birthday Candles: Woolworths does not state whether their birthday candles contain animal products or by-products. Until they confirm the ingredients, I'm not buying them.

Fruit Juice

Woolworths has a great selection of fresh fruit juices as well as boxed fruit juice that we regularly buy. They also stock BOS Ice Tea - the Apple and Peach flavours are fabulous! There is also alcohol free beer at Woolies, which I LOVE them for! So good to keep a six pack of those amazing beverages.


Woolworths stock many simultaneously palatable and affordable wines worth drinking with friends. Even their box wine varieties aren't half-bad. I buy the boxed white wine, drink a little and freeze the rest for cooking. You never know when you need a bottle of white wine for a Sunday Risotto! Woolworths also stocks Stellar Organics wine products about which I've posted previously.

Confectionary and Sweets

Woolworths has Vegan Miniature Chelsea Buns that are absolutely scrumptious! Warm them in the oven and eat at once! They keep well when frozen.

Woolworths Organic Dark Chocolate and Organic Orange Dark Chocolate are both Vegan.

The Dark Chocolate Almonds are Vegan! Delish! And so are the Dark Chocolate Cherry Liqueur Sweets and the Glace Ginger in Dark Chocolate.

Woolworths have Vegan Oreos. It's true. Read the ingredients.

Woolies have some sweets that are definitely vegan, as they don't contain gelatine. Some of these include strawberry liquorice, sour sqworms (or something like that), 'jelly' Fruit sweets and a few of the low calorie bars are also vegan.


There are a whole lot of Vegan crisps and popcorn packets at W, even the Sour Cream & Spring Onion chips are Vegan! It's definitely worth picking up EVERY packet and reading the ingredients as you may be pleasantly surprised!

I will add more products as soon as I go shopping again! Keep checking this page!