Category: Vegan Braai Salad Recipe Ideas

Bacon, feta and avo braai broodjies

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Ingredients:

  • 4 slices of bread or 2 sandwich rolls
  • 8 slices of bacon
  • 1/2 cup crumbled feta cheese
  • 1 ripe avocado, sliced
  • Salt and pepper, to taste
  • Butter, for spreading

Instructions:

  1. Preheat the braai (grill) to medium-high heat.
  2. Cook the bacon until crispy, either on the braai or in a pan on the stove.
  3. Slice the rolls in half, if using, and butter the inside of each slice.
  4. Place the rolls or bread slices on the braai grill, buttered side down, and grill until lightly toasted.
  5. To assemble the sandwich, place 2 slices of bacon on each slice of bread or on the bottom half of the rolls.
  6. Add crumbled feta cheese and sliced avocado on top of the bacon.
  7. Sprinkle with salt and pepper, to taste.
  8. Top with the other half of the roll or slice of bread.
  9. Repeat the process for the second sandwich.
  10. Place the sandwiches back on the braai grill and grill until the cheese is slightly melted and the bread is toasted.
  11. Remove from the grill and let the sandwiches cool for a minute before serving.

Enjoy your delicious Bacon, feta and avo braai sandwich!

Healthy bean braai salad

Ingredients

  • 2 tbsp olive oil
  • 20g tahini
  • a small handful flat-leaf parsley, plus extra to garnish
  • a small handful coriander, plus extra to garnish
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • ¼ tsp ground cumin
  • 200g green beans, trimmed and cut into thirds
  • 400g tin red kidney beans, rinsed and drained
  • 400g tin cannellini beans, rinsed and drained
  • 1 red pepper, finely diced
  • 1 red onion, finely diced

Method

  1. Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
  2. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
  3. Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
  4. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
  5. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
  6. Otherwise, serve immediately, and garnish with the remaining herbs.

Cucumber and tomato salad

Ingredients

  • 5 good quality, ripe tomatoes, cut into 2-3 mm dice
  • 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
  • ½ white onion, cut into 2-3 mm dice
  • 30g flat-leaf parsley, chopped and stalks discarded
  • 15g fresh mint, chopped and stalks discarded
  • 25ml extra-virgin olive oil
  • 25ml lemon juice
  • 100g tahini sauce (see recipe below) or use shop-bought

CLASSIC TAHINI SAUCE

  • 240g tahini
  • 2 tsp lemon juice
  • ½ garlic clove, crushed

Method

  1. Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
  2. To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time.
  3. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.

Vegan braai pineapple kebabs

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Ingredients

MARINADE

  • 4 tbsp umeboshi paste, see notes below
  • 2 tsp Chinese black vinegar
  • 2 tsp toasted sesame oil
  • 2 tbsp dark soy sauce
  • 2 tsp shaoxing wine
  • 2 cloves garlic, peeled
  • ¼ tsp Chinese five-spice
  • ¼ tsp dried chilli flakes

SKEWERS

  • 300g block tempeh, see notes below
  • ½ pineapple, peeled and cored

TO SERVE

  • 2 spring onions, finely chopped
  • ½ a small bunch coriander, leaves picked
  • a pinch dried chilli flakes

Directions

  1. To make the marinade, put all of the ingredients into a food processor and whizz until smooth.
  2. To make the skewers, cut the tempeh into 12 x 3-4cm cubes and put in a large bowl. Pour over the marinade and cover. Being careful not to break up the tempeh, gently massage the cubes, making sure they are all covered in marinade. Put in the fridge to marinate for 30 minutes.
  3. Meanwhile, take 6 bamboo skewers and soak them in water. Slice the pineapple into 12 x 3-4cm wedges.
  4. Remove the tempeh from the fridge and skewer, along with the pineapple, alternating as you go.
  5. Using a pastry brush, baste the tempeh with any left-over marinade and put on a BBQ or hot griddle pan.
  6. Grill, rotating every few minutes, until the pineapple is caramelised and the tempeh is nicely browned, brushing with more of the marinade as you go.
  7. Top with the spring onions, coriander and chilli flakes to serve.

Aubergine braai kebabs with onion salsa

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Ingredients

  • 3 aubergines, sliced lengthways into ½cm slices
  • 3 tbsp pomegranate molasses
  • 2 tbsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tbsp aleppo pepper flakes, (see cook’s notes)
  • 6 tbsp olive oil

CHARRED ONION SALSA

  • 4 medium onions, sliced into thick rounds
  • 4 cloves garlic, crushed
  • 2 tbsp mint leaves, finely shredded
  • ½ tbsp dried chilli flakes
  • 4 tbsp olive oil
  • 2 tbsp lemon juice

TO SERVE

  • couscous mixed with soft herbs, (such as mint and coriander)
  • greek yogurt, seasoned with salt

Method

  1. Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt.
  2. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.
  3. To make the salsa, put the onion slices over direct heat on the barbecue (skewering them first will make them more stable) and cook for 8 minutes or until lightly charred on both sides.
  4. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.
  5. Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste.
  6. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.
  7. Cook on the barbecue for 15-20 minutes, turning occasionally, or until soft and lightly charred. Serve with the onion salsa, herby couscous and yogurt.

Vegan Malva Pudding

Vegan Malva Pudding is a delightful plant-based version of the classic South African dessert. This rich and moist pudding, made with apricot jam and a luscious caramel sauce, offers the same comforting sweetness without any animal products. Perfectly baked to a golden brown, it’s an indulgent treat that can be enjoyed by everyone.

Ingredients

FOR THE MALVA PUDDING:

  • 2 cups All Purpose Flour (250g)
  • 1 ½ cups White Granulated Sugar (300g)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Distilled White Vinegar
  • ½ cup Soy Milk (120ml)
  • ½ cup Applesauce (140g)
  • 2 Tablespoons Smooth Apricot Jam (40g)
  • 2 Tablespoons Coconut Oil (30ml) Melted

FOR THE SAUCE:

  • ½ cup Vegan Butter (112g)
  • ¾ cup White Granulated Sugar (150g)
  • 1 cup Canned Coconut Cream (240ml) Unsweetened
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 180°C. Spray a 9×9 square dish* with non-stick spray. Set aside.
  2. Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
  3. Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
  4. Transfer the batter to your prepared baking dish.
  5. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. When the malva is almost finished cooking, start on your sauce.
  7. Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
  8. When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
  9. Serve warm with vegan whipped cream or vegan ice cream.

 

Grilled Corn on the Cob

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Ingredients

  • 4 ears corn, shucked
  • Butter, for serving
  • Kosher salt

Directions

    1. Preheat grill to high and heat for 10 minutes.
    2. Add corn and cook, turning often, until charred all over, about 10 minutes.
    3. Spread butter over warm corn and season with salt.

Options for butter

  1. Classic Garlic Butter: Ingredients: 100g unsalted butter (softened), 3 garlic cloves (minced), 1 tbsp fresh parsley (chopped), salt, and pepper. Instructions: Mix all ingredients together and spread over hot corn on the cob.

  2. Herbed Butter: Ingredients: 100g unsalted butter (softened), 1 tbsp fresh thyme (chopped), 1 tbsp fresh rosemary (chopped), 1 tsp lemon zest, salt, and pepper. Instructions: Combine the ingredients, then smear the herbed butter over the corn.

  3. Chilli Lime Butter: Ingredients: 100g unsalted butter (softened), juice and zest of 1 lime, 1 tsp chilli powder, 1/2 tsp cayenne pepper (optional), salt. Instructions: Mix all ingredients thoroughly, then slather the spicy butter over the corn.

  4. Smoky Paprika Butter: Ingredients: 100g unsalted butter (softened), 1 tbsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper. Instructions: Combine the ingredients, then generously coat the corn with the smoky paprika butter.

  5. Parmesan Herb Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp grated Parmesan cheese, 1 tsp dried basil, 1 tsp dried oregano, salt, and pepper. Instructions: Mix the ingredients until well blended, then spread the butter over the corn.

  6. Honey Cinnamon Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp honey, 1/2 tsp ground cinnamon, a pinch of salt. Instructions: Mix the honey and cinnamon into the softened butter, then apply the sweet and spicy butter to the corn.

  7. Curry Lime Butter: Ingredients: 100g unsalted butter (softened), 1 tsp curry powder, juice and zest of 1 lime, salt, and pepper. Instructions: Combine the curry powder, lime juice, and zest with the butter, then coat the corn with this zesty blend.

  8. Dill and Lemon Butter: Ingredients: 100g unsalted butter (softened), 1 tbsp fresh dill (chopped), juice and zest of 1 lemon, salt, and pepper. Instructions: Mix the dill and lemon with the softened butter, then slather the corn on the cob with the tangy butter.

  9. Maple Pecan Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp maple syrup, 2 tbsp chopped pecans, a pinch of salt. Instructions: Blend the maple syrup and chopped pecans with the softened butter, then generously spread it over the corn.

  10. Sundried Tomato and Basil Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp finely chopped sundried tomatoes, 1 tbsp fresh basil (chopped), salt, and pepper. Instructions: Mix the sundried tomatoes and basil with the softened butter, then use this tasty butter to enhance the corn’s flavor.

Grilled Summer Veggie Foil braai pocket

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Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

  1.  Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
  2. In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes.
  3. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender.
  6. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Gruyere and French onion Braai broodjies

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 sweet onion very thinly sliced
  • ¼  teaspoon dried thyme
  • ¼ teaspoon salt
  • 4 slices of sourdough bread
  • 6 ounces gruyere cheese freshly grated (or sliced!)
  • thyme butter for spreading

THYME BUTTER

  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons chopped fresh thyme
  • pinch of salt

Directions

  1. Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt, stirring well.
  2. Cook, stirring occasionally, until the onions are golden and caramelized. This will take a full 30 to 40 minutes – or longer!
  3. Heat a braai to a medium heat. Spread the outsides of the bread with the thyme butter.
  4. Top one side with the grated cheese, then a spoonful of the caramelized onions. Top with the rest of the cheese and other slice of bread.
  5. Repeat with remaining bread and ingredients.
  6. Cook the sandwich in the braai until the cheese is melted and bubbly and the bread is golden brown. Serve immediately!

THYME BUTTER

  1. Stir the ingredients together in a bowl. This keeps great in the fridge!

Eggplant with Chimichurri Vegan Braai

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Ingredients:

FOR THE CHIMICHURRI

  • 1 1/4 c. packed fresh parsley leaves
  • 3 tbsp. packed fresh oregano leaves
  • 2 garlic cloves, chopped
  • 1/3 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1/2 tsp. red pepper flakes
  • Kosher salt

FOR THE EGGPLANT “STEAK”

  • 1 large eggplant (about 1 ½ pounds), trimmed, sliced lengthwise 1/4-inch thick
  • 1 1/2 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper

FOR THE FRITES

  • 4 medium russet potatoes, scrubbed and cut into ½-inch wedges
  • 1 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil

Directions

Make chimichurri:

  1. In a mini food processor, pulse parsley, oregano, and garlic until finely chopped. Scrape herb mixture into a small bowl and stir in olive oil, vinegar, red pepper flakes, and season with salt. Let sit so flavors can meld while cooking eggplant steaks and frites. 
  2. Generously season both sides of eggplant slices with salt (about 1½ teaspoons). Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes.
  3. Rinse eggplant and pat dry. Brush both sides of eggplant with 2 tablespoons oil and season with salt and pepper.
  4. Meanwhile, place potatoes in a large pot and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon salt and bring to a boil.
  5. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes.
  6. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons oil.

Grill vegetables: 

  1. Preheat grill or grill pan to medium-high. 
  2. Grill eggplant and potatoes, turning halfway through, until golden and tender, about 5 minutes for the potatoes and 8 minutes for the eggplant, transferring vegetables to a platter or plate as they are done. Season potatoes with salt.
  3. Serve eggplant steaks and frites with a generous dollop of chimichurri.

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