Skip to content

Executive Chef Jane-Therese Mulry shared this amazing Vegan recipe, inspired by the Springboks, with us.

This recipe will serve 4.


Smoked cashew cheese

½C raw cashews, soaked for at least 2 hours , drained and rinsed
1T nutritional yeast
1T freshly-squeezed lemon juice
1 crushed garlic powder
½t salt, more as needed
¼t freshly-ground black pepper
¼C water, more as needed
Rooibos tea leaves for smoking.

Marinated artichokes

2 lemons
6 artichoke hearts
1.5L vegetable stock
100g vegan butter

Golden marrow dome

6 golden marrows
1 onion, chopped
1 clove garlic
1 lt vegetable stock
agar agar

Sorghum biscuit

90g non-dairy butter
50g icing sugar
25g golden syrup
5g ground ginger
1g bicarbonate soda
50g ground almonds
150g sorghum flour
5g ground cinnamon

Popped sorghum

100ml vegetable oil
50g sorghum grain

Roasted baby golden marrow

8 baby golden marrows
olive oil


green baby marrows, thinly sliced
watercress leaves and flowers
roasted baby marrow
popped sorghum
wild rocket flowers


Smoked cashew cheese
1. Smoke the cashews with Rooibos tea, by placing tea into a smoker and smouldering the tea leaves. Once tea is smoking place the cashews inside a container and place container into the smoker, cover and remove from heat for 10 minutes, remove.
2. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
3. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1 to 2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be like hummus.

Marinated artichokes
1. Squeeze 1 lemon into a pot with 1 litre of water.
2. Trim and clean artichoke hearts. Rubbing with lemon to ensure they don’t go brown.
3. Place them into the water with lemon juice.
4. Once all artichokes are trimmed and cleaned, drain from water and place into a pot with vegetable stock and vegan butter.
5. Place pot on the stove and bring to the boil. Place a cartouche to submerge artichokes to cook properly. Season with salt.
6. Once soft, remove. Place into a sous vide bag, add a little cooking liquor, seal and drop into ice water till chilled.

Golden marrow dome
1. Slice off the outer skin of the baby marrows.
2. Sweat onions and garlic, add chopped golden marrow skin, cover and deglaze with vegetable stock. Cook till soft. Blend and strain.
3. Add 1g agar agar for every 100ml liquid. Return to stove and simmer for 4 minutes. When thick pour into moulds and set.

Sorghum biscuit
1. Cream butter and icing sugar. Add syrup, ginger, ground cinnamon and bicarbonate soda.
2. Add almond meal to blender and blend with 100ml water. Add to mix and fold in flour. Combine and rest.
3. Roll out and cut into desired shape – triangle. Bake at 180°C for 12 minutes.

Popped sorghum
1. Heat pan. Add vegetable oil and sorghum grain and cook till puffed (looks like popcorn).
2. Drain on kitchen paper and set aside.

Roasted baby golden marrow
1. Place baby marrows on top of a piece of tin foil, drizzle with olive oil and herbs.
2. Wrap the marrows in the foil and place into the oven to bake on 180°C till soft, roughly 12 minutes.
3. Remove from oven, allow to cool.

1. Place cashew cheese into a piping bag. Pipe into 4 artichokes.
2. Cut the remaining artichokes into wedges and arrange on top of the cheese. Arrange baby marrow and artichoke on plate.
3. Add the biscuit and garnish the artichoke with above mentioned salad garnish.
4. Place the golden marrow dome on the biscuit.
5. Finish by adding tendrils and popped sorghum.

If you enjoyed this recipe – have a look at the VegVegan menu in our Qunu Restaurant.