When most people hear the word braai, they think of meat: steak, boerewors, or chicken sizzling on the fire. But not everyone eats meat, whether for culture, choice, or health. The good news is you can still have a braai that wows without it.
A few simple vegetables and fruits, cooked well and seasoned thoughtfully, can impress even the most devoted meat lover.
Tshwane-based chef Thole Mathe says a good vegetable braai only needs simple ingredients already in your kitchen. The skill, he notes, is learning how to work with the fire.
Rustic flavours on the fire
Mathe adds that chakalaka is a year-round favourite. To complement it, try sweet potatoes wrapped in foil with a knob of garlic butter or chargrilled brinjal drizzled with smoked olive oil.
“Let the fire be your only source of heat and let the simplicity of these whole foods, whether grains, greens, or tubers, speak for themselves. It is rustic, it is ancient, and it is profound.”
He recommends serving on a wooden platter to add character. For drinks, he suggests a ginger beer with a twist. Brew a slightly fermented ginger beer, add rooibos twigs to the syrup for depth, and a handful of fresh lemon verbena for a fragrant, citrus note.
Pineapple is a hero on a meat-free fire, offering sweetness, acidity, and a sticky caramelised edge that balances earthy roots and smoky bread.
Mathe advises placing the pineapple directly on medium-hot coals and letting it sit without moving for three to four minutes per side until dark grill marks form.
“You want the natural sugars to char slightly, not burn. You can brush with a little oil if you like, but pineapple usually releases easily on its own.”
Thole Mathe
Cut it into long wedges through the skin. He says the rind protects the flesh while grilling and can be eaten like a melon slice. These flavours pair well with buns or a homemade bread sandwich.
Make meat-free patties
The chef and founder of Marshall’s Kitchen, Marshall Booysen, based in Manenberg in Cape Town, says you will never go wrong with lentil patties on a no-meat braai.
He explains that binders such as eggs, flax eggs, breadcrumbs, or mashed potatoes help hold the mixture together.
“We need flavour, right? Aromatics like onion and garlic, fresh herbs such as coriander or parsley, and spices like smoked paprika, cumin, or chilli flakes make the patties stand out.”
Grated vegetables like carrot, zucchini, or mushrooms add moisture and texture. When cooking, you can fry, bake, or grill the patties, but avoid high heat or overcrowding, which can make them fall apart or cook unevenly.
“Brushing with a little oil helps them brown nicely, and chilling them before cooking ensures they stay intact,” he adds.
He notes that some no-meat eaters enjoy a touch of sweetness, and caramelised onions work perfectly.
He also warns against overly wet mixtures, skipping seasoning, or cooking too fast, as these can ruin both texture and flavour. Booysen recommends pairing the patties with soft buns, whole wheat rolls, ciabatta, or flatbreads for a satisfying braai meal.
Plant-based braai favourites
Booysen shares some menu ideas to inspire a full plant-based spread from fire-roasted basics to breads, mains, sides, and even desserts and drinks:
Fire-roasted basics
- Charred mielies with flavoured butters such as Amarula, chakalaka spice, or wild garlic
- Sweet potato “steaks” – thick-cut and braaied until caramelised
- Butternut halves with seeds, honey, and herbs
- Grilled pumpkin wedges with toasted seeds
Homemade breads
- Potbrood made with amasi (maas)
- Roosterkoek with wild herbs, served with smoked tomato relish or pumpkin seed pesto
- Sorghum (mabele) flatbreads grilled for a crispy finish
Braai mains
- Mushroom sosaties marinated in soy, garlic, lemon, and herbs
- Bean and lentil patties with chakalaka or peri-peri spices
- Grilled cabbage wedges with a spice rub
- Stuffed peppers filled with samp and beans or herbed grains
Dips & relishes
- Elevated chakalaka
- Smoked tomato and onion relish
- Avocado, lime, and coriander mash
- Morogo (wild spinach) dip
- Roasted eggplant mash with garlic and lemon
Indigenous sides
- Samp and beans with smoky flavours
- Grilled marinated beetroot
- Wild greens (morogo) sautéed with garlic
- Seasonal vegetable mix inspired by waterblommetjie dishes
Braai desserts
- Grilled pineapple with honey and chili
- Braaied peaches with cinnamon
- Bananas in foil with dark chocolate
Drinks
- Rooibos iced tea, peach or citrus infused
- Hibiscus (rosella) cooler
- Homemade ginger beer
- Naartjie and mint spritzer
- Watermelon and basil crush
Chef Marshall Booysen’s bean-and-lentil patties recipe
Ingredients
- 2 cups cooked brown lentils
- 2 cups cooked sugar beans
- 1 onion chopped
- 10ml curry powder
- 1 slice of bread crumbs
- Salt & pepper
- Oil for brushing
Method
- Mash beans and lentils roughly.
- Mix in remaining ingredients.
- Shape into patties and chill for 20 minutes.
- Brush with oil and braai until the crust forms.
Braai and enjoy!
READ NEXT: Discover the versatility of lentils for wholesome cooking
