Vegan braai pineapple kebabs



  • 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

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

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


  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. Using a pastry brush, baste the tempeh with any left-over marinade and put on a BBQ or hot griddle pan.
  5. 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.
  6. Top with the spring onions, coriander and chilli flakes to serve.

Aubergine braai kebabs with onion salsa


  • 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


  • 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


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


  • STEP 1

    Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.

  • STEP 2

    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. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.

  • STEP 3

    Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.

  • STEP 4

    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.

Tasty Falafel Chopped Braai Salad

For more similar awesome winter braai salad recipes click here! more recipes…

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


  • 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


  1. Heat oven to 225°c. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 190°c.
  2. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. 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 220°c and 230°c or balls will fall apart; adjust heat as needed.)
  3. In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

Get ingredients for this recipe here!

braai salad

Yummy Vegan Caesar Braai Salad

For more similar awesome winter braai salad recipes click here! more recipes…

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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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


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. 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.
  5. Toss radishes with remaining 1/2 tablespoon oil and season with a pinch of salt. Thread radishes onto small skewers.
  6. 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.
  7. Tear bread into pieces and separate onion rings. Toss lettuce with half the dressing to coat. Gently fold in grilled croutons and onion rings. Serve with radish skewers, crispy chickpeas, and remaining dressing for drizzling or dipping.

Get ingredients for this recipe here!

braai pasta salad