My personal opinion is, you can’t. But that isn’t to say I’m not open to trying some of these delicious sounding vegetarian braai recipes myself...
Courgette and Halloumi kebabs
Also known here as ‘sosaties’ kebabs are basically skewer sticks threaded with food. In this instance the foods are marinated cheese and courgettes (baby marrows).
· ½ tsp chilli powder
· small handful mint , chopped
· zest and juice 1 lemon
· 2 tbsp extra-virgin olive oil
· 2 courgettes , cut into 1cm rounds
· 225g pack halloumi cheese , cubed
Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.
Stuffed peppers on the braai
· 2 tbsp olive oil
· 50g pine nuts
· 140g long grain rice
· 2 garlic cloves , chopped
· 350g vegetable stock
· 1 bunch spring onions sliced thinly
· 140g cherry tomatoes , halved
· 150g ball mozzarella , chopped
· 140g gorgonzola
· handful each of parsley and basil , chopped
· 3 red and 3 yellow peppers
· string , for tying
Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
Spoon some filling into the pepper cavity, taking care not to overfill.
Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.
Carrot and sesame burgers
· 750g carrots , peeled and grated
· 410g can chickpeas , drained and rinsed
· 1 small onion , roughly chopped
· 2 tbsp tahini paste , plus 1 tsp to serve
· 1 tsp ground cumin
· 1 egg
· 3 tbsp olive oil
· 100g wholemeal breadcrumbs
· zest 1 lemon , plus 1 tsp juice
· 150ml pot natural yogurt
· 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
· 3 tbsp sesame seeds
Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
Fire up the gas braai, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
Mielies with coriander butter
· 4 mielies / corn on the cobs
· 50g soft butter
· small bunch coriander , chopped
· small red chilli , deseeded and finely chopped
· 1 garlic clove , crushed
Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard.
Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt
Fennel seed slaw
· 4 tbsp mayonnaise
· 4 tsp red wine vinegar
· 1 tsp fennel seeds , toasted
· ½ white cabbage , shredded
· 4 carrots , peeled and shredded
· 1 red onion , halved and thinly sliced
Mix the mayonnaise, vinegar and fennel seeds and season really well. Toss with all the veg and leave for 20 minutes.
Toss again before serving.
All recipes sourced from here