The Jozi Vegan

Plant-based dining in Johannesburg's restaurant scene involves more than just removing meat from a plate — it requires understanding local ingredient sourcing, seasonal availability, and how to build satisfying meals when your supply chain can be unpredictable. The Jozi Vegan works within Gauteng's growing network of organic growers and urban suppliers to create menus that change with what's actually available from month to month. The kitchen has to think about texture and protein balance differently, handling legumes and grains to deliver the kind of substantial food that keeps people coming back rather than treating vegetables as afterthought. Breakfast and lunch present their own logistical challenges in a city where vegan options were scarce a decade ago. This is specialized cooking that requires both conviction and practical knowledge of how to make it work in a South African context.