Warm congratulations on making what will probably be the best decision of your life in going vegan.

Thank you for enquiry, confirming vegan cooking classes resuming January 8th (Tues) – to July 27th (Sat) 2019 , so every Tues, Thurs, Sat and Sunday from 9am to Noon @ R600.00 per person booked on first come first serve as per request. Price includes all ingredients, post notes, recipes, suggested pantry essentials, suppliers list, snacks and beverage.

A review, confirmation, and broadcast on further classes will be made after July when Just Vegan returns from Sweden end October 2019. Do book your placing at chefs table as soon as possible to confirm your date!

Contact directly on WhatsApp 0840476000 – look forward to hearing from you 🍀

Šárka Hedström

#vegan #cooking #fauxmeats #eggsubstitutes #dairyalternatives #meat #egg #dairy#Jukskeipark #Randburg #Johannesburg #SouthAfrica #animalrights #climatechange#Unitednations #health


These colourful salads were detailed this week to our very special guests at chefs table with love, focus on red, balance, health & goodness, veganism, protein.

Very easy to put together, simply use what it is that you have which is seasonal and fresh, with some crunch, colour, seeds, and freshness does work –  and off course the secret is also in the dressing, compliments all the freshness.

Here, we made use of white shredded cabbage, lettuce, green beans sliced, washed baby spinach leaves, micro greens, chives, fresh raspberries, baby tomatoes, edible flowers, cooked quinoa, spiralled carrot, sunflower, pumpkin, hemp, alfalfa & sesame seed. And play around with ‘cheesy’ flavours such as nutritional yeast for added B vitamins.

Tossed and served with fresh home made raspberry vinaigrette – no preservatives.

For the dressing:

Serves 4-6


• 24 Raspberries fresh

• 2 T Balsamic

• Pinch sea salt

• 1 C filtered water

• Drizzle sesame seed oil


• Blend all together, moderate as per your own preference

*Notes: Use ingredients according to your preference of balance


Do join us for future dinners, contact directly on or peruse further

Can also connect on whatsapp 0840476000


Bite sized morsels, filled with savoury soy mince, leek & ginger. Served with dipping sauce, sprinkled with sesame seeds & chilli flakes.

Serves 36 pieces

Prep & cook time: 45 minutes

Difficulty: Easy


• 36 Pieces of gyoza dough

• 1 C Soy mince, soaked in 2 C water

• 2 T Smoke liquid

• 1 Leek, finely chopped

• 1 Ginger thumb, finely chopped

• Oil, to cover pan

• Water, 1 c

• Soy sauce

• Sesame seeds

• Chilli flakes


• Defrost gyoza dough, so take those out the freezer at least 2 hours before commencing.

• To make the filling, add soy mince to bowl, add water, smoke liquid, leeks, and ginger. Allow to soak for 15 minutes, then heat on low to reduce moisture. The mix should be as dry as possible prior to filling dough circles. Set aside.

• Lightly dust counter, separate gyoza dough, fill each circle with 1 T of filling. Fold over and holding with both hands, begin to fold the ends, creating 4 – 5 pleats. Complete all, cover with slightly damp cloth as you proceed.

• Drizzle oil to a large hot pan, adding 10 gyoza at a time, flash fry, tossing to turn. When slightly browned and crisp, carefully throw in quarter cup water to steam, then remove, and repeat with the rest.

• Plate, serve with separate soy with either fresh chopped chilli or chilli flakes. Sprinkle dish with sesame seeds.

Note: Gyoza dough can be found at most Asian stores, Pick n Pay, Checkers.

好胃口    !