Heritage Day, also fondly known as Braai Day in South Africa, is a celebration of the country’s diverse cultures, bringing people together over the crackling flames of a traditional braai.
According to Donovan Will, ProVeg South Africa’s country director, a braai is such a central part of South African culture and a space for all South Africans to come together and celebrate their rich heritage.
As conversations around health and the environment grow, so do new ways of celebrating tradition, including a plant-based braai.
“A lot of people who are not vegans or vegetarians ask why we would want to eat stuff that looks and tastes like meat. But we didn’t stop eating meat because we didn’t like the taste of it. It’s for health and ethical reasons.
“We still enjoy familiar flavours, and it’s important to show people that they don’t have to eat animals to enjoy something they know and love.”
A healthier alternative
He says if you are worried about how your guests might react to veggie wors or plant-based patties, don’t be.
Today’s plant-based options mimic the texture and flavour of meat so well that many people might not even notice the difference unless you tell them.
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For those exploring a more health-conscious or eco-friendly lifestyle, Heritage Day offers the perfect opportunity to showcase how flavourful and enjoyable a plant-based braai can be.
ProVeg chef Theofano Vetouli, a passionate advocate of Mediterranean cuisine, has crafted a collection of mouth-watering recipes perfect for the braai. One of her standout dishes from her recipe collection includes a bean burger with beetroot mayonnaise.
These burgers are nutritious, delicious, easy to make, and look gorgeous. Thanks to their beany texture, they hold together firmly and can be pre-cooked and then fried or grilled. Serve with beetroot mayo for an impressive dish.
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Bean burger with beetroot mayonnaise
Ingredients
- 1 can kidney beans
- 1 onion, diced
- 1 tbsp olive oil
- 2 tomatoes, crushed or pureed
- 1 tsp paprika
- 3 tbsp soya sauce or tamari
- 80 g oat flakes
- 1 tbsp nutritional yeast flakes
- 5 tbsp bread crumbs
- 3 tbsp white flour salt, to taste pepper, to taste
Instructions
For the patties:
Rinse the kidney beans and drain them. Then transfer into a bowl and mash with your hands or a potato masher.
In the meantime, roast the onions in the oil for a few minutes.
Add all other ingredients to the bowl with the mashed beans and mix well.
With wet hands, form patties and put them on a baking tray layered with baking paper. Bake at 200°C for about 10 minutes and let them cool.
To finish cooking them, roast in the pan or in a grill-pan for 2-3 minutes.
For the beetroot mayonnaise:
Using a stick blender, blend 1 beetroot and 50 ml soya milk until smooth. Add 150 ml rapeseed oil, 1 tbsp lemon juice, and 2 tsp mild mustard salt and pepper, to taste, and blend until it reaches a mayonnaise consistency.
Chill in the fridge.
