Colleen Patrick-Goudreau in Cape Town on 4 January 2017

Colleen Patrick-Goudreau Plant Cape Town

Join South African Vegan Society and PLANT for an informal gathering with Colleen Patrick-Goudreau, Vegan Author and Speaker, cultural commentator, and podcaster. This is an opportunity to meet Colleen and spend some intimate time with her so bring your questions and enjoy some great vegan food and company.

There will be a cash bar with delicious vegan food provided.

Colleen Patrick-Goudreau’s compassionate living philosophy is propelling plant-based eating into the mainstream and forever changing how we regard animals.

A recognised expert and thought leader on the culinary, social, ethical, and practical aspects of living compassionately and healthfully, Colleen Patrick-Goudreau is an award-winning author of seven books, including the bestselling The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan’s Daily Companion, On Being Vegan, and The 30-Day Vegan Challenge. She is an acclaimed speaker and beloved host of the inspiring podcast, “Food for Thought,” which was voted Favorite Podcast by VegNews magazine readers.

Colleen has appeared on national and regional TV programs, including the Food Network, CBS, PBS, and FOX. Interviews with her have been featured on NPR, Huffington Post, U.S. News and World Report, The Chicago Tribune, The Miami Times, Pacifica Radio, Rodale News, and in countless publications, blogs, and podcasts.

Her recipes have been featured on and, and she is a featured guest on Delicious TV’s Vegan Mashup, a program that airs on public television. Colleen is a regular contributor to Perspectives on KQED, National Public Radio’s San Francisco affiliate.

Colleen lives in Oakland, CA with her husband and two cats, Charlie and Michiko.

Deep House Brunch every Sunday at Plant


Sunday’s just got better… we are now open on Sundays for brunch and better still, we will be playing sexy deep house tunes.

Most Sundays you will enjoy a live DJ from 12pm – 4pm. Plus we have a special brunch menu and tempting drink specials every week, including Mimosa and Bloody Mary to get you over Saturday night and well into Sunday…

Come join the good food music vibe and make your Sunday a fun-day.


Putting a Name to the Face.

Hey Cape Town, we have been asked to put a name to the friendly faces, so we are slowly going to do just that… First up, meet our two fabulously energetic and friendly Front-Of-House managers -Michaela Leach and Hendrik Smit.


So pleased to introduce you to “yay” – Hendrik Smit and “my pleasure” – `Michaela Leach.

Michaela is a third year hospitality student from Stenden South Africa. She has a passion for hospitality and veganism. Michaela joined Plant to connect her studies with her love for animals and her desire to spread awareness about veganism. Michaela has been interning at Plant Café in Obs for over six months and will now be taking on a F-O-H supervisor role at Plant CBD.

Hendrik, an ex-Johannesburg native with restaurant and management experience plus lessons learnt from a year spent in London. He is a friendly face our customers know and trust, going forward Hendrik will be filling the position of night-shift Front-Of-House supervisor.

They are looking forward to welcoming you for your next meal at Plant.

Dr Melanie Joy comes to South Africa

Leading animal advocates Dr Melanie Joy (USA) and Tobias Leenaert (Belgium) will be taking part in a series of exciting events taking place across the country in November 2016.

Fry’s Family Foods and Meat Free Mondays SA are looking forward to hosting these two inspirational speakers in SA for the Carnism & CEVA talks taking place next month. Don’t miss these talks!

For more information click on the links below and see posters:

Dr Melanie Joy in South Africa:

Carnism Poster Carnism Poster

Eat The Cover, It’s So Good, You Can!

eat-the-cover-finalPlant was excited when recently asked to participate the in Food & Home Ent Magazine Eat-The-Cover promotion.

The November issue of F&H entertaining features the juicy Cannellini Bean and Courgette Burger with roasted cashew mayo, pickled beetroot and shaved carrot, on the cover. Not only can you learn how to make this delicious and healthy burger at home, but from 10 October to 30 November you can have it served to you when visiting Plant.

Food & Home Ent magazine does a EAT THE COVER every month where they feature three restaurants on a monthly basis (different restaurant each month). The F&H team decides on the dish and creates the recipe, the chef at each of the participating restaurants then prepares this dish and serves it at the restaurant for the month. F&H features the restaurant and chef in that specific issue and readers know they can visit the restaurant for the special dish over the promotional period.

Here is the recipe, courtesy of F&H, if you’d like to make it at home…

Cannellini Bean and Courgette Burger Recipe

Recipe and styling by CLAIRE FERRANDI Assisted by NOMVUSELELO MNCUBE Photograph by DYLAN SWART

Packed with full, zesty flavours, these veggie-packed burgers will delight even the staunchest of carnivores. If you want to get ahead a little, make your pickled beetroot, burger patties and cashew mayo a day ahead, and simply store in the fridge until you’re ready to serve your burgers. Make an extra batch of the cashew mayo to keep in your fridge (it’ll last about a week) – you’ll want to add it to everything you eat!

Serves three- A LITTLE EFFORT 1hr 15mins


  • 1 x 400g tin cannellini beans, drained and rinsed
  • 15ml (1 tbsp) vegan green pesto (such as Green Mamba Coriander & Jalapeno Pesto – available at
  • 1 garlic clove, peeled and crushed
  • 50g panko breadcrumbs
  • 500g baby marrow, finely grated and squeezed to remove excess water
  • salt and freshly ground black pepper, to taste
  • olive oil, to fry
  • 1 lemon, halved


  • 3 beetroots
  • 80ml (⅓ cup) white malt vinegar
  • 50g sugar
  • 1 cinnamon stick
  • 1,25ml (¼ tsp) salt
  • 2,5ml (½ tsp) cumin seeds
  • 2,5ml (½ tsp) coriander seeds
  • 2,5ml (½ tsp) fennel seeds


  • 100g roasted and salted cashews, soaked for 10 minutes and water discarded
  • 90ml water
  • 80ml ⅓ cup) olive oil
  • 15ml (1 tbsp) Dijon mustard
  • juice of ½ lemon
  • 1 garlic clove, peeled
  • 10ml (2 tsp) white vinegar

Three vegan burger buns, sliced in half and toasted lettuce leaves carrot ribbons, tossed in a little olive oil micro basil leaves


  1. For the burger patties, add all of the ingredients, except the baby marrows, seasoning, olive oil and lemon, to a blender. Blitz until smooth, then stir through the grated baby marrow. Taste the mixture, and season well.
  2. Carefully shape the mixture into 3 large patties the size of your burger buns, compacting the mixture as you go. Place on a lined tray and refrigerate to firm up, at least 30 minutes.
  3. While the burger patties chill, make the pickled beetroot by adding the beetroot to a pot of water. Bring to a boil, about 20 minutes until the beetroots are tender. Remove from boiling water and rinse under cold water, before scraping off the skins. Slice the beetroots into thin discs.
  4. Combine the remaining ingredients in a small pot and bring the pickling mixture to a boil. Add the beetroot discs and simmer, 5 minutes, before removing from heat. Chill the beetroots and pickling liquid.
  5. For the vegan cashew mayo, combine all of the ingredients in a blender and blitz until a mayonnaise consistency remains, season to taste and set aside until needed.
  6. Just before serving, heat a little olive oil in a pan over medium heat and fry the burger patties in batches (handle them gently as they are fairly fragile), 5 minutes per side. Add a squeeze of lemon juice to each burger patty.
  7. To assemble the burgers, spread a generous dollop of mayo over the base of each burger bun. Top with lettuce, a burger patty, pickled beetroot, carrot ribbons and micro basil leaves before popping the “lid” on the burger and enjoying.

Now you know how to make but if you don’t have and hour and a half to prepare it or all the ingredients, come visit before 30 November and we will serve it to you within 15-20min.



“Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing non-violence and refusing to participate in the exploitation of the vulnerable”
Gary L. Francione

Cape Town is Fast Becoming a Hub for the Vegan & Vegetarian Gourmand


In February 2014 we opened the doors to our humble Café in Bo-Kaap. Now two and half years later we have a full-service restaurant in the heart of Cape Town; a new Plant Café in Observatory, plus we are developing our own Plant deli line of #deliciouslyconscious goodies for you to take home and enjoy. Things have moved on. As happy as we are with our growth over this time, we are even more delighted to see the general growth of vegetarian and vegan restaurants and cafes in Cape Town. How wonderful that we finally have options?

Recently The Inside Guide ran an article on on the Best Vegan and Vegetarian restaurant in Cape Town, of course we are happy to have made the list but we are happier to see so many others on the list… You should set yourself a challenge to visit them all before the end of 2016. To keep them alive and to keep this sector growing, you need to support them with your wallet and your mouth.

Here is the full list: The Best Vegetarian and Vegan Restaurants in Cape Town

Good luck. Enjoy the challenge. Happy eating!

New Welcome To Plant Video

Because video tells a story so well, we decided to enhance ours. Take a quick look inside Plant and you will ’see’ our story a little clearer… Hope you enjoy it. We will be doing more soon, tell us what you’d like to see.

Greyton Farm Animal Sanctuary

You must visit the Greyton Farm Animal Sanctuary at Tabularasa Farm in Greyton.

Greyton Animal Sanctuary

Your hosts Nicola and Rohan are two gentle souls doing meaningful work for the animals and the environment in the Greyton area. It is heart-warming and rejuvenating to not only be out in the fresh country air surrounded by majestic mountains and picturesque beauty but to enjoy the presence and touch of these rescued farm animals adds to this special experience.

We had a memorable stay on the farm with visits to the pigs and lots of tummy scratching; we went for a walk with the two farm dogs and the three lambs join us on the walk which was magical; there are two geese on the farm and a few chickens too and many cats who have made the farm their home, a special mention for Kittoh, her majesty, who hosted us in the barn, where we stayed.

It makes my heart happy knowing these lost, abandoned, abused and neglected farm animals have a place they can call home and are living happy peaceful lives on the farm. We left feeling enthused to continue our work of changing the world into a more compassionate one, one meal at a time. Thank you for the great work you do.

Accommodation options

The BARN has been converted into large open plan bedroom with a second bed, lounge and mini kitchenette. You may also use the kitchen in the main house for additional facilities. It is ideal for a couple with friend or children. It is big and very comfortable with a very effective wood-burning stove. For the moment (until renovations are done), you will have to walk to the composting loos and hot showers.

The HUT looks almost like a caravan on wheels and ideal for a couple or single person. The hut does not have electricity but they have solar lamps and you can use the main house for kitchen facilities and re-charging. There is an internet connection from the hut. You will need to walk to the composting loos and hot showers.

What to pack: torch, candles, comfortable clothes (warm clothes in winter), gumboots or similar. Plus of course food, drinks & toiletries, you need for your stay. They supply bedding and towels and extra blankets if required.

You can visit the Farm Animal Sanctuary anytime, just contact Nicola or Rohan to make arrangements. Should you wish to stay the night, please check availability. Donations of R450 per night are requested to aid them with food for the animals.

The Greyton Farm Animal Sanctuary is an amazing project and a worthy cause, should you wish to make a donation of food, blankets, material or cash, you may contact Nicola Vernon or +27825587752

Alternatively you can make a donation right now using SpanScan. Just open the SnapScan App on your mobile, scan the QR code below and make a donation for any amount you can afford. Easy as one, two, three and all the animals will be very happy.


Directions to Greyton Farm Animal Sanctuary:

Drive into Greyton town and at 4-way stop (where the Post House hotel is on your left), turn right down DS Botha street. Pass Oak and Vigne Café, drive through the 4-way stop and then out onto dirt road, taking the main road as it swings round to the right. You are now driving out of Greyton on this road (towards Riviersonderend) but just go over the bridge then almost immediately, right down the Krige Road.

This is a long road, you will pass Silky Oaks Campsite on the right, then over the river, then the road swings round to the left. Keep going, passing a few farm labourer cottages on the left. At this point do NOT go straight on to Oewerzicht, instead follow the main road round to the right with a few the huge steel barns to your right. Drive past the orchards and then you will see our three grey roofed houses on the hill, to the left.  Go past them for one kilometer until you come to a big old gum tree on your left by an open farm gate with the sign ‘Gelukshoop’ on it. Turn in here and then double back on yourselves towards the mountains and you will reach the farm gate to Greyton Farm Animal Sanctuary.

Please call Rohan (0832313728) to let him know when you are arriving.

When in Greyton

On your way in and out of Greyton, be sure to visit Pure Café (another one of Nicola’s projects) – the service is friendly and the food is good. They also have a range of vegan household products available for sale.

Shop 3, Greyton Oak Center, 41 Main Road (0825587752)

Pure Café is part of the Greyton Transition Town initiative – part of a vibrant, international grassroots movement that brings people together to explore solutions around environmental, economic and social challenges we face.

Also definitely worth a visit, with 13 vegan options on their menu, do stop and enjoy a delicious meal at The Hungry Monk and do have a drink in the All Bar Nun bar. They have a most interesting combo of Indian and Polish influence on their menu.

Main Street, Greyton (0282549680)

Our thoughts are with the activists working in Yulin

With the atrocities of the Yulin Dog festival currently going on, our thoughts are with the activists out there trying to save theses dogs. It is a sad world we live in but we are committed to making the word a kinder place… and we hope you are too.

Anna Pippus makes a compelling argument, one worth sharing with your friends and family. And a good conversation starter.

Click here for the full article

#Yulin #dogmeatfestival #vegan #