Naked Leaf vegan patties have taken Cape Town by storm. Launched in February, they are offering restaurants a great solution to awesome vegan food as well as supplying families with nutritious vegan products at home.
What is Naked Leaf?
The Naked Leaf range was borne from a desire to eat nutritious, plant-based meals that were not pretending to be meat. Cathy and her partner, Lance, wanted meals that were free of soya, milk, eggs and wheat and genetically modified plants, also making sure we had no negative impact on the environment.
This lead them to create their range of authentic vegan products that are nutritionally balanced, healthy and delicious; champions of any meal!
They offer smaller batch preparation, so that they can provide unique and exclusive recipes for you. They choose natural ingredients that are fresh and of the highest quality; making the Naked Leaf vegan patties both nutritious and delicious.
By lessening our carbon footprint, we can protect our planet’s future.
What and where?
Naked Leaf currently offers the patties in two sizes and two flavours: Mushroom & Lentil and Beetroot & Bean.
For a fact sheet on the mushroom & lentil burger, click here!
For a fact sheet on the beetroot and bean burger, click here!
The RSP is between R165 and R186 in stockist outlets (below) for a pack of 8 vegan patties, or order direct at hungry@nakedleaf.co.za. Free weekly delivery on orders over R300.
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Retail stockists
| Claremont | Organic Touch |
| Kenilworth | The Greenhouse Grocer |
| CBD | The Kitchen Collective |
| Hout Bay | Organic Route |
| Lakeside and Rondebosch | Organic Zone |
| Scarborough | The Hub |
| Somerset West | Pyjamas and Jam |
| Plumstead | Pick ‘n Pay |
| Vredehoek | The Red Sofa |
| Kommetjie | Just Foods |
| Constantia | That Gourmet Guy |
| Online and Milnerton | Herbivorous |
Giveaway details
Naked Leaf has teamed up with The Pickled Pepper Company to give away a fantastic “Build a Burger” bundle, valued at R1000! See below for entry requirements!
[rafflepress id=”2″]
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![The @quarterkitchenrestaurant at @theportswoodhotel , a much-loved eatery in the V&A Waterfront, has launched a brand-new menu that celebrates Cape Town’s flavours with a fresh, modern twist.
At the helm is Head Chef Randall Palanyandi, who brings his signature flair to the new menu by presenting diners with heritage-inspired dishes, whilst showcasing international trends and innovation.
We were recently invited to sample Chef Randall's new menu, it was an absolute feast and celebration from arrival, right through to the last bite of dessert. This gorgeously historic restaurant is tucked into an intimate nook of the Portswood Hotel, creating a romantic and cozy space to lose yourself in for a few hours. Sheltered from the hustle and bustle of the Waterfront, you can expect honest, seasonal dishes from the new pared down menu, enjoyed alongside their excellent team's generous hospitality.
After an array of delectable starters, Tim chose the aged ribeye steak, whilst I simply couldn't resist the pork belly, thoughtfully served with a selection of L'Avenir wines. For dessert we shared the classic magnum ice cream (with koe'sisters on the side!) and the mixed berry creme brulee, both uber decadent and a lovely way to end off the evening.
In the words of Cheff Randall, "[f]ood is about balance – between flavours, textures, and emotions...[i]t’s about making the familiar taste better than expected, while giving guests something new to discover.”
The Quarter Kitchen is open daily for both hotel guests and locals looking for a dining experience that blends Cape Town’s culinary heritage with bold, modern flavours – all in the heart of the V&A Waterfront.
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1 Comment
Thanks Chris! Looking forward to seeing your “build-a-burger” with Naked Leaf vegan patties!