Vegan Chef urges Durbanites to embrace plant-based winter meals
Chef Sue Gajathar, founder of Vegan Chef, spoke to ECR about why winter is the perfect time to embrace plant-based eating.
Winter is the perfect time to go vegan.
Those are the words of Chef Sue Gajathar, the founder of The Vegan Chef, one of Durban’s popular plant-based restaurants. Speaking to ECR, she explained why incorporating more plant-based meals into your diet this winter can benefit both your health and the environment.
“This is the perfect time to do a reset on your gut health and eat more plants,” said Chef Sue.
She added that choosing a plant-based diet goes beyond personal wellbeing.
“From an environmental perspective, we’ve seen such a drastic change in the climate, and it’s attributed to global warming. So if you’re eating a plant-based diet, you’re actually helping the environment. So it’s not just for your health, it’s also for the planet that you’re eating for.”
While many people crave hearty comfort food during winter, Chef Sue believes healthy eating doesn’t have to be boring. It’s all about creativity and thinking outside the box.
One of her latest creations is a vegan curry, which she says has become a favourite among Durban diners. Last month, she also introduced a plant-based butter chicken bunny chow, a twist on the city’s iconic dish that has quickly gained popularity beyond KwaZulu-Natal.
“We have introduced a plant-based butter chicken bunny. This was purely for the Durban market, but we’ve seen the Joburg market also loving it," she said.
Describing the dish, Chef Sue said:
“It’s innovation on steroids. It’s something very different to create in the plant-based scene. You’re basically taking out the cream, you’re taking out the chicken, you’re taking out so many elements to make this plant-based option. But it is so balanced and beautiful for the winter here in Durban. It’s a really delicious dish. You’ve got to love it.”
Recognising that many people prefer staying indoors during the colder months, Chef Sue has also expanded her range of ready-to-cook meals.
She recently launched her pre-packed Southern Fried Chicken meal at the ECR House & Garden Show in Durban, where she said visitors couldn’t get enough of it.
Looking ahead to the school holidays, Chef Sue says her frozen range, including battered fish and burgers, offers families a convenient way to enjoy plant-based meals together at home. The products are air fryer-friendly and available through selected retailers or can be ordered directly from Vegan Chef.
“It’s basically gourmet comfort food in the comfort of your home. There’s so much you can do with it at home, especially with your kids’ meals. You can make wraps, add vegetables on the side and just enjoy the meal.”
She added that the burgers are another family favourite and make for a fun, convenient treat for children during the school holidays, while still encouraging healthier eating habits.
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