Tag: vegan braai recipe ideas

Awesome Heirloom Tomato braai salad

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Ingredients

  • 1/4 c. olive oil
  • 2 tbsp. Champagne vinegar
  • 1 tsp. honey or agave
  • Kosher salt
  • Pepper
  • 1 pt. mixed-color cherry or grape tomatoes, halved
  • 2 tbsp finely chopped chives, plus more for serving
  • 1 lb.  heirloom tomatoes, some sliced and some cut into wedges
  • Small basil leaves, for serving

Directions

  1.  In medium bowl, whisk together oil, vinegar, honey and 1/2 teaspoon each salt and pepper. Add cherry tomatoes and chives and toss to combine.
  2. Arrange heirloom tomatoes on plate and sprinkle with 1/4 teaspoon each salt and pepper. Spoon cherry tomato mixture on top. Top with additional chives and basil leaves.

Goat Cheese & Cherry Braai Salad

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Ingredients

  • 1 kg. assorted heirloom tomatoes
  • 400g . fresh goat cheese or feta
  • 1 c. fresh tart cherries, pitted and cut into halves
  • 1 c. packed fresh basil leaves, torn
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. Champagne vinegar
  • flaky sea salt

Directions

  1. Core and slice any large tomatoes, reserving juices. Cut cherry or grape tomatoes into halves, reserving juices. Arrange tomatoes on large serving platter.
  2. Crumble goat cheese all over tomatoes, then top with cherries and basil. Whisk together olive oil, vinegar and any reserved juices; drizzle over salad. Sprinkle with 3/4 teaspoon salt.

Goat Cheese & Cherry Braai Salad

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Ingredients

  • 1 kg. assorted heirloom tomatoes
  • 400g . fresh goat cheese or feta
  • 1 c. fresh tart cherries, pitted and cut into halves
  • 1 c. packed fresh basil leaves, torn
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. Champagne vinegar
  • flaky sea salt

Directions

  1. Core and slice any large tomatoes, reserving juices. Cut cherry or grape tomatoes into halves, reserving juices. Arrange tomatoes on large serving platter.
  2. Crumble goat cheese all over tomatoes, then top with cherries and basil. Whisk together olive oil, vinegar and any reserved juices; drizzle over salad. Sprinkle with 3/4 teaspoon salt.

Zingy Parisian Braai Potato Salad

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Ingredients

  • 1.5KG. Yukon gold potatoes, peeled and cut into 1″ chunks
  • 3/4 c. Greek yogurt
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. grainy mustard
  • 4 stalks celery, thinly sliced
  • 1/2 c. cornichon pickles, drained and thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 5 large hard-cooked eggs, coarsely chopped
  • 1/4 c. finely chopped parsley

Directions

  1. To a large saucepot of salted water, add potatoes. Partially cover; heat to boiling on high. Reduce heat to maintain simmer. Cook 12 to 15 minutes or until potatoes are tender.
  2. Drain well; let cool 10 minutes.
  3. Meanwhile, in a large bowl, stir yogurt, oil, mustard, and 1 teaspoon each salt and pepper. Add potatoes to dressing; toss until well-coated.
  4. Fold in celery, pickles, and red onion.
  5. Then gently fold in eggs and parsley. Serve immediately or refrigerate, covered, up to 1 day.

Awesome Asian Zucchini Noodles Braai Salad

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Ingredients

  • 1/4 c. packed fresh cilantro, finely chopped
  • 3 tbsp. seasoned rice vinegar
  • 1 tbsp. toasted sesame oil
  • 1 tsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 cloves garlic, crushed with press
  • 2 tsp. crushed red pepper
  • 2 tsp. sugar
  • Salt and pepper to taste
  • 3 medium zucchini, spiralized or grated

Directions

  1. In a large bowl, make dressing by whisking cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
  2. Spiralize or grate zucchini and in a bowl , blanche it briefly with some hot water.
  3. Add dressing and toss until well-combined.
  4. Serve immediately.

Asian Sesame Cucumber Braai Salad

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Ingredients

  • 500g. Persian cucumbers
  • Kosher salt
  • 2 tbsp sesame oil
  • 1 tbsp. sesame seeds
  • 1 tbsp. low-sodium soy sauce
  • 1/2 tbsp. lemon juice
  • 1 tsp. grated peeled fresh ginger
  • 1/2 tsp. honey
  • 1/3 c. cilantro, roughly chopped
  • Chili oil, for serving

Directions

  1. Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
  2. Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
  3. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.

Greek Braai Salad Recipe

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Ingredients

  • 3 tbsp.  red wine vinegar 
  • 2 tbsp. olive oil
  • 2 tsp.  confectioners’ sugar
  • Kosher salt and pepper
  • 2 tbsp. capers, drained and roughly chopped
  • 1 tsp.  chopped fresh oregano
  • 500g mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
  • 8 oz.  Persian cucumbers, cut into 1/4-in.-thick rounds
  • 1/2 very small red onion, thinly sliced
  • 1/3 c. pitted Kalamata olives, halved
  • Feta cheese, cut into small cubes, for serving

Directions

  1. In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano. 
  2. Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired. 

Warm Grilled Leek Potato Braai Salad

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This warm healthy braai salads idea is a winner for a winter braai!

Ingredients

  • 2 lb. new red potatoes
  • Kosher salt and pepper
  • 1 tsp garlic salt
  • 2 medium leeks, white and light green parts only, halved lengthwise
  • 3 tbsp. plus 2 tsp olive oil
  • 1 tbsp. finely grated lemon zest
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp rosemary
  • 2 tbsp. cider vinegar
  • 2 tbsp. whole-grain mustard

Directions

  1. Heat grill to medium-high. Place potatoes in large pot, add enough cold water to cover by 2 inches, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold water to cool. 
  2. While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more.
  3. Transfer to bowl, cover with plastic wrap and let sit at least 5 minutes.
  4. Meanwhile, in a large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper. 
  5. Halve potatoes, or quarter if large.
  6. Chop leeks and toss with vinaigrette, then fold in potatoes.

Falafel Chopped Braai Salad

Vegans and meat lovers will both love this original braai recipes idea, perfect for both summer and winter braai´s

Ingredients

  • 2 c. canola oil, for frying
  • 2 cloves garlic
  • 1 medium yellow onion, chopped
  • 4 1/2 c. packed baby spinach, divided
  • 2 x 15-ounce cans chickpeas, rinsed
  • 2 tbsp. all-purpose flour
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt
  • 6 oz. roughly torn baguette (about 4 cups)
  • 2 pt. 
  • (4 cups) grape tomatoes, quartered
  • 1/4 red onion, finely chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil

Directions

  1. Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
  2. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped.
  3. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 200c and 260c or balls will fall apart; adjust heat as needed.)
  4. In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes.
  5. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper.
  6. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

Vegan Caesar Braai Salad

Vegan Caesar salad packs in all the creaminess of the classic, plus extra good-for-you ingredients, a perfect braai recipe for your vegan guests

Ingredients

For crispy chickpeas

  • 1  15-oz can chickpeas
  • 1 tbsp. olive oil
  • Kosher salt and pepper
  • 1/2 tsp. grated lemon zest

For dressing

  • 1/4 c. olive oil
  • 1 tsp. grated lemon zest plus 1/3 cup lemon juice
  • 1/4 c. tahini
  • 1 tbsp. nutritional yeast
  • 1 tbsp. Dijon mustard
  • 2 tsp. capers plus 1 tsp caper brine
  • 1 small clove garlic, finely grated
  • Kosher salt and pepper

For salad

  • 4 thick slices bread
  • 3 tbsp. 
  • olive oil
  • 2 small red onions, cut into thick rounds
  • Kosher salt and pepper
  • 2 bunches small radishes
  • 1 clove garlic, cut in half
  • 2 heads gem lettuce or romaine hearts, leaves separated

Directions

Make the Crispy Chickpeas:

  1. Heat oven to 425°F. Rinse chickpeas; pat very dry with paper towels, discarding any loose skins.
  2. On a rimmed baking sheet, toss chickpeas with olive oil and 1/4 teaspoon each salt and pepper. Roast, shaking occasionally, until crisp, 30 to 40 minutes.
  3. Remove from oven and transfer to a bowl and toss with lemon zest. Chickpeas will continue to crisp as they cool.

Make the Dressing and Salad:

  1. Heat grill to medium. Make dressing: In a mini blender or food processor, puree all dressing ingredients, until smooth, adding 1 tablespoon water at a time to adjust consistency and seasoning with salt and pepper to taste. Set dressing aside.
  2. Make salad: Brush bread with 1 1/2 tablespoons oil. Brush onion slices with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper.
  3. Toss radishes with remaining 1/2 tablespoon oil and season with a pinch of salt. Thread radishes onto small skewers.
  4. Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions and radishes until tender, about 5 minutes per side for onions and 6 to 8 minutes for radishes.
  5. Tear bread into pieces and separate onion rings. Toss lettuce with half the dressing to coat.
  6. Gently fold in grilled croutons and onion rings. Serve with radish skewers, crispy chickpeas, and remaining dressing for drizzling or dipping.
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