MY VEGETARIAN BRAAI With more than 90 tried-and-tested, delicious and easy recipes, you will be able to satisfy the tastebuds of every guest that sits at your table, whether you are vegetarian or vegan. Even meat-eaters will be seduced by these tasty vegetarian and vegan recipes which make brilliant side dishes to accompany any meal.
My Vegetarian Braai by Adele Maartens is published by Struik Lifestyle, an imprint of Penguin Random House. Available at bookstores nationwide at the recommended retail price of R325.
Harissa tofu & grilled peach salad
The spicy Moroccan harissa lifts tofu to another dimension. This salad can also be served in a wrap as a lunch snack with a drizzle of lemon-flavoured olive oil and rocket.
• 500 g extra firm tofu
• 2 Tbsp harissa paste
• 2 Tbsp tamari
• 2 Tbsp extra virgin olive oil
• Juice of 1 lime
• 3 fresh peaches, halved and pitted
• 1 packet (35 g) nut and seed sprinkles
• Fresh rocket to garnish
1. Place the tofu on kitchen paper and press to remove as much moisture a possible.
2. Combine the harissa, tamari, olive oil and lime juice in a blender and blend well.
3. Place the tofu in a shallow bowl and pour in the harissa mixture.
4. Make sure the tofu is completely covered with the harissa mixture. Cover with cling film and refrigerate for 4 hours.
5. Make sure the grill is clean and well-oiled and the coals are medium to hot heat (about 180°C).
6. Place the tofu on the braai grid and braai for 5 minutes, turning by 90 degrees halfway through the cooking time to form a crisscross pattern if you like.
7. Turn the tofu over and braai for 5 minutes, again turning it by 90 degrees halfway through the cooking time. Cut the tofu into cubes, if preferred.
8. Place the peach halves on the braai grid for 2 minutes. Remove from the braai and leave to cool.
9. Mix the tofu with the peaches, sprinkle with the nut and seed mix, garnish with the rocket and serve as a side salad
Moroccan-style chickpea keftas with lemon & mint raita & mini flatbreads
These keftas can be served as a quick snack or you can pop a couple of them into a pita pocket as your main meal and serve with a side salad.
For the raita
• ½ English cucumber
• 1 cup Bulgarian yoghurt
• 1 cup fresh mint, chopped
• 2 Tbsp grated lemon zest
For the keftas
• 1 packet bamboo skewers
• 1 can (400 g) chickpeas, drained and rinsed
• ½ cup canned black beans
• ¼ cup dried breadcrumbs
• ½ onion, diced
• ½ cup chopped fresh parsley
• ½ cup chopped fresh coriander
• ½ cup chopped fresh mint
• 1 tsp ground cumin
• 1 tsp chopped fresh rosemary
• 1 tsp smoked paprika
• Sea salt flakes and freshly ground black pepper
• 1 egg
• Extra virgin olive oil
• 1 packet flatbreads
1. To make the raita, grate the cucumber, wrap it in a tea towel and squeeze out the excess water. Mix the cucumber with the remaining raita ingredients and refrigerate to serve later once chilled. Soak the bamboo skewers for 1 hour while preparing the keftas.
2. In a food processor, pulse the chickpeas until roughly chopped and place them in a mixing bowl. Stir in the black beans and the breadcrumbs.
3. Add the rest of the kefta ingredients, except the olive oil and flatbreads, and stir well. If the mixture is not wet enough to form a firm ball, add a drizzle of olive oil.
4. Take a palmful of the mixture and press it around the skewer, then roll it lightly to form a sausage. You can decide how big or small you would like to have each sausage. Repeat until all the skewers are done.
5. Place on a braai grid over medium-hot coals and braai for 4 – 6 minutes until cooked, turning regularly.
6. Serve with your favourite warm flatbreads and zingy lemon and mint raita.
This is a modern and delicious twist on ‘pap en sous’. The topping options are really endless. Prepare the baby marrows and brinjals on the braai while the polenta bakes so that they are ready to go on top as soon as the polenta has cooled.
• 4 cups vegetable stock
• 2 cups water
• 1½ cups instant polenta
• 100 g parmesan cheese, grated
• 1 Tbsp fresh thyme leaves
• Sea salt flakes and freshly ground black pepper
• 1 jar (130 g) basil pesto
• ½ red onion, thinly sliced
• 10 baby marrows, sliced lengthways and braaied over coals
• 15 slices brinjal, braaied over coals
• 15 pitted calamata olives
• 15 strips charred or pickled sweet peppers
• 10 roasted tomatoes
• 5 sundried tomatoes, halved
• 5 pieces bocconcini, torn
• Fresh basil leaves to garnish
1. Preheat the oven to 200°C.
2. Grease a 27 cm loose-bottomed quiche pan.
3. Place the stock and water in a saucepan and bring to a simmer. Add the polenta while whisking constantly.
4. Cook, stirring occasionally, for 10 minutes until thickened. Add the parmesan, thyme, and seasoning and stir while on the heat until well combined. Pour into the quiche pan and bake for 25 minutes until slightly crisp on the top.
5. Remove from the oven and allow to cool for 20 minutes in the pan.
6. Carefully remove the tart from the pan, place on a serving platter and spread the top with the pesto.
7. Arrange the rest of the ingredients on top of the tart and garnish with basil leaves. Serve immediately.