One Life Kitchen and Cafe – Food for the soul

by yogalife_user
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As we celebrate World Vegan Day on November 1, we bring you our top vegan picks to choose from.

South African Chef Kelvin Kelly at One Life Cafe, is passionate about creating dishes that people can enjoy every day and his focus is on consistent quality and doesn’t subscribe to following food trends. Three of his signature dishes are the Sri Lankan Sea Bass, the Shakshoumi, and Afro-Asian.

He works with Necip Camcigil, who is passionate about making good food accessible, to create simple dishes made daily from fresh produce – very little in the One Life kitchen is brought from outside or frozen.

He cares that his customers can enjoy good food at an affordable price point. They have increased their efforts to source ingredients locally and they have launched their own coffee roast, 0984. His main inspiration, though, are his customers. He takes customer feedback so seriously that One Life credits them as well – certain dishes are made and named after the customers that created them.

We bring you his amazing recipe of Vegan Meat balls for World Vegan Day.

Ingredients (makes 4 portion 20 balls)

Vegan Balls

• 20ml olive oil

• 80g brown onion

• 500g red kidney beans

• 150g brown basmati rice

• 200g carrot

• 200g zucchini green

• 2 Cloves of whole garlic

• 50g parsley

• 30g ginger

• 200g potatoes

• Pinch of salt

• Pinch of pepper

Tomato Sauce

• 50ml Olive oil

• 3 Garlic cloves

• 40g Brown onion

• 1 whole Red capsicum

• 650g Whole peeled tomato

• 2 large tomatoes

• 10g Paprika

• 5g Raw brown sugar

• 2g Fresh thyme

• 5g Fresh basil

• 5g Fresh oregano

• 2g Sea Salt

• 1g Black pepper powder,


• 300g Orzo

• 40ml Olive oil

• 50g Red capsicum

• 50g Green capsicum

• 50g Yellow capsicum

• 80g Parmesan

• 1g Salt

• 1g Pepper


For the vegan balls

1. In two separate pots boil the beans for 15 minutes or until firm to the touch. Cook the brown rice in 2 inch of water and set aside to cool once cooked through.

2. Grate the carrots, zucchini, ginger and potato, set aside.

3. Finely chop the onion, garlic and parsley, set aside.

4. Heat a pan with the olive oil and add onion, fry off until browned well but not burnt. Add the garlic to the pan and stir.

5. Add all the grated ingredients to the pan and stir well combining all the ingredients. Cook for 10 minutes.

6. In the meantime using your hands roughly crush the beans.

7. Add the beans, rice and seasoning to the pan and turn down the heat, stir until well combined for a further 2 minutes.

8. The consistency should start to become quite sticky, which is what you looking for. Remove from the heat and set aside to cool.

9. Once cooled, measure out 60 gram pieces and rolls into balls.

For the Sauce

1. Chop the onions, garlic, tomatoes, thyme, basil and oregano set aside

until required.

2. Rub the capsicum with 10ml of the olive oil and place in the oven for 25 minutes. Remove from the oven, once cooled remove the skin and finely chop.

3. Transfer the whole peeled tomatoes into a bowl and crush with hands until pulped.

4. Heat the oil in a pot and add in the onion and garlic, fry for 2 minutes and add in the fresh herbs, paprika and stir well.

5. Add in the capsicums, chopped and pulped tomatoes.

6. Turn the heat down low add in the sugar and seasoning, allow to simmer for 15 minutes.

For the orzo

1. Boil the Orzo until al dente.

2. Heat a pan on a high heat, add in the oil and wait a few seconds, then add the capsicums.

3. Fry for 2 minutes and add in the orzo, parmesan cheese, salt and pepper.

4. Stir once or twice and plate up.

Recipe Courtesy Chef Kelvin Kelly

South African Chef Kelvin moved to Dubai in 2014 to join the team as head chef at Ginza, bringing with him his extensive knowledge and experience. A graduate of the Culinary Arts Academy Switzerland (CAAS) in South Africa, Chef Kelvin boasts over 12 years’ experience which include working at one of the largest catering companies in SA as a Regional Executive Chef and a Training Chef for four years, from 2009 – 2013.

Visit to know more .

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