Tag: Vegan braai

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.

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.

Asian Vegan Braai Cauliflower Steaks

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Ingredients:

  • 1 large head cauliflower, outer leaves removed, stem trimmed
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. freshly chopped cilantro
  • 1 small shallot, finely diced
  • 1 small clove garlic, minced
  • 1 tbsp. brown sugar
  • 1 tbsp. fish sauce (or soy sauce)
  • 1/2 tsp. crushed red pepper flakes
  • Juice and zest of 1 lime
  • 1/4 c. chopped salted peanuts

Directions

  1. Heat braai to medium. Place cauliflower stem-side down on cutting board and cut into 2cm thick “steaks.”
  2. Rub olive oil all over and season both sides with salt and pepper.
  3. Grill cauliflower 8 minutes per side, covered, until charred and tender.
  4. Meanwhile, in a small bowl, stir together cilantro, shallot, garlic, brown sugar, fish sauce, red pepper flakes, and lime juice and zest.
  5. Transfer grilled cauliflower to platter, spoon over sauce, and sprinkle with peanuts.

Vegan Braai Green Beans

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Ingredients:

  • 700g. green beans, ends trimmed
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. soy sauce
  • 1 tbsp. chili garlic paste
  • 2 tsp. honey
  • Pinch red pepper flakes
  • Kosher salt
  • Sesame seeds, for garnish
  • Thinly sliced green onions, for garnish
  • Roasted peanuts, chopped (optional)

Directions

  1. Preheat grill to medium-high heat. In a large bowl, whisk together oil, soy sauce, chili garlic paste, honey, and red pepper flakes, then add green beans and toss to coat. Season with salt.
  2. Place green beans on braai and cook until charred all over, about 7 minutes total. (If you’re using a grill, lay a thick piece of foil over grates and place green beans on top. Grill as instructed.) 
  3. Garnish with sesame seeds, green onions, and peanuts.

Spicey Cauliflower Braai Sosaties

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Ingredients:

  • 1/2 c. (1 stick) butter, melted
  • 1/2 c. vinegary buffalo hot sauce. (red hot is best)
  • 1 head cauliflower, florets only
  • 4 stalks celery, cut into 1 ½” pieces
  • 1 large yellow bell pepper, cut into 1 ½” pieces
  • 1 large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing, for serving

Directions

  1.  In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat braai to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the sosaties to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, begin brushing the skewers with the buffalo mixture.
  4. Cook for an additional 3 to 4 minutes, or until the cauliflower is tender and slightly charred.
  5. Transfer kebabs to a platter, drizzle with blue cheese dressing and serve.

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.

Yummy Vegan Caesar Braai Salad

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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

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Ingredients

  • 1 can Chickpeas
  • 5 Romain Hearts
  • cubed toasted Bread
  • 1 tsp Cumin Powder 
  • 3 tbsp Oil
  • 1 chopped Cucumber
  • 1 cup halved Cherry Tomatoes
  • 2 tbsp chopped Capers
  • Salt and Pepper

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

Directions

Make the Crispy Chickpeas:

  1. Heat oven to 220°c. 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.
  2. 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.
  3. Set dressing aside.
  4.  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.
  5. Toss tomato and cucumber with remaining 1/2 tablespoon oil and season with a pinch of salt.
  6. Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions until tender, about 5 minutes per side for onions
  7. Tear bread into pieces and separate onion rings.
  8. Toss lettuce with half the dressing to coat. Gently fold in grilled croutons and onion rings.
  9. top with tomatoe and cucumber, crispy chickpeas, and remaining dressing for drizzling or dipping.

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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