• Latest
  • Trending
  • All
  • News
  • Lifestyle

Plant-based diaries: It doesn’t always have to be about meaty business

28th November 2020
Podcast: Momentum Metropolitan helps women farmers fly high

Podcast: Momentum Metropolitan helps women farmers fly high

3rd December 2023
Leaders from key organisations urge Cop28 action, emphasising resilient livestock strategies for Africa's climate resilience. Photo: Supplied/Food For Mzansi

Coalition urges Cop28 action for African livestock resilience

3rd December 2023
Agricultural leaders convened to explore innovative solutions for Africa’s farming landscape at the African Agri Investment Indaba 2023 in Cape Town. Among the facilitators counted Food For Mzansi deputy editor Duncan Masiwa (left). Photo: Supplied/Ryan Wilkisky/BackpagePix

African Agri Investment Indaba 2023: Charting a sustainable future

3rd December 2023
Disabled farmers: ‘We want action and access, not handouts’

Disabled farmers: ‘We want action and access, not handouts’

3rd December 2023
Kraft Heinz and NotCo stir up a storm with their latest creation: plant-based mac and cheese. It has just been released in America, and the creators have their eye on international markets. Photo: Supplied/Food For Mzansi

Hold my wave! New plant-based mac and cheese hits shelves

2nd December 2023
Amile Wines brand owner Thabisile Ndlovu loves the sweeter things in life – from diamonds to wines. She sits down with us and shares her passion for creating high end African luxury, why the Amile Rosé has a pink ribbon on, and what it means for wine to have a good ending. And as a wine aficionado, she gives us her summer wine recommendations. Photo: Supplied/Food For Mzansi

Faces of Summer: Amile Wines shines bright like a diamond

2nd December 2023
Top tips to prevent fire burns this festive season

Top tips to prevent fire burns this festive season

2nd December 2023
Bureau Veritas has taken a bold step toward undertaking a solar and back-up project that allows it to sustain its business continuity for its Cape Town AgriFood Laboratory. Photo: Supplied/Food For Mzansi

Bureau Veritas goes solar at Cape Town agrifood lab

2nd December 2023
Podcast: How to access fresh produce markets in SA

Podcast: How to access fresh produce markets in SA

1st December 2023

Food For Mzansi serves as ideal launching pad for farmers

1st December 2023
Let this saucy oxtail recipe take you back down memory lane

Let this saucy oxtail recipe take you back down memory lane

1st December 2023
Arendse puts her eggs in many baskets while aiming for the skies

Arendse puts her eggs in many baskets while aiming for the skies

1st December 2023
Sunday, December 3, 2023
15 GLOBAL MEDIA AWARDS
Login
Food For Mzansi
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
No Result
View All Result
No Result
View All Result
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
Food For Mzansi
Home Lifestyle

Plant-based diaries: It doesn’t always have to be about meaty business

by Dané Vermeulen
28th November 2020
in Lifestyle
Reading Time: 3 mins read
A A

Going meat-free doesn't mean saying good-bye to hamburgers. A variety of meat alternatives are increasingly becoming available in local supermarkets. Photo: Dane Vermeulen

After a month and a half of plant-based meals, I have realised that it is much easier than I thought it would be. But there are some days when I long for that typical meaty meal. A meal that would just not be the same without that meaty component. Luckily, I have found a solution.

Yes, I am talking about meat-free products: those meat alternative products that look and taste like meat but in fact it is made entirely out of plant-based products.

Now I know what you are thinking, meat is meat, and nothing will ever be able to replace it, and you are right. The first time I cooked a meat-free patty I kept thinking “this will be a disappointment”. But as I have mentioned before, the secret is in the flavour.

Read: This is the vegan flavour bomb your body is craving

As I took my first bite into my meatless, dairy-free burger I was surprised at how much it tasted like the real deal. I was also surprised at how satisfying and light the meal was. All it takes is an open mind and a sense of adventure to start your journey toward a healthier diet and there is a range of products to help you do so.

From patties to braai-style sausages, from chicken nuggets to pied sausage rolls (I’m a sucker for a pie so I loved not having to give that up as well), everything you need to satisfy the memories of an animal protein-filled diet.

I was also surprised at how accessible and easily available these products were. I never noticed that they were right under my nose in my favourite grocery store. All I had to do was look for it. So next time you are in your local store, look up the vegan and plant-based products and choose a meat alternative to be a little more adventurous, while making the healthier choice.

The Imposter Burger (serves 4)

INGREDIENTS

4 vegan burger buns
4 vegan burger patties (choose any vegan patty you like)
2 cups cherry tomatoes (sliced in half)
1 small bag of rocket
1 small onion
100 ml balsamic vinegar
2 tablespoons balsamic reduction
2 large gherkins
1 avo
1 cup vegan mayo
2 tablespoons sriracha (or any other chili component)
Olive oil
10 peppadews (diced)
1 clove of garlic (diced)
some fresh lemon juice

METHOD

Tomato relish:

  1. In a small pan, brown the onions and garlic in some olive oil.
  2. Add the cherry tomatoes and stir regularly for about 5 minutes on high heat.
  3. Add the balsamic vinegar and turn the heat down to medium.
  4. Let this simmer until most of the moisture has cooked down and add the balsamic reduction with some salt and pepper.
  5. Turn the heat off and leave the pan to simmer.

Chili mayo:

  1. In a small bowl, add the mayo, sriracha and peppadews and mix well. Add a little salt and pepper with a dash of fresh lemon juice to taste.

Patties:

  1. Fry the patties from frozen in a pan with some olive oil until a crispy layer is formed on each side.

The burger:

1. Cut the burger bun in half and grill the inside of the bun in the oven until golden.

  1. Coat the inside of each half with the chili mayo sauce. Start assembling your burger by first placing a layer of rocket, then your slices of gherkins, your patty, the relish, slices of avo and some salt and pepper.
  2. Serve your burger with some potato fries, wedges or sweet potato fries and use your leftover chili mayo as a dipping sauce.
  3. The burger is also great on its own, so you can easily ditch the fries and save yourself sometime in the kitchen.

Read: Plant-based diaries: Weeknight meals on a dime

Share this:

  • Twitter
  • Facebook
  • WhatsApp
  • Email
Tags: Meat Alternativesplant basedPlant-Base Diariesplant-based recipesvegan recipes
Previous Post

First group of Western Cape agri drone pilots receive their wings

Next Post

Proudly South African whisky goes green for sustainability

Dané Vermeulen

Dané Vermeulen

Dané Vermeulen is a food enthusiast with a strong belief in using fresh produce when cooking. She combines her love for food and photography to share her passions with the world. Her thirst for knowledge keeps her on the top of her game and ready to jump into any conversation, no matter the topic. She has a BSc degree in Biodiversity and Ecology from the University of Stellenbosch and she is a freelance writer for Food For Mzansi.

Related Posts

Brett Thompson, the chief executive of Mzansi Meat Co. Photo: Supplied/Food For Mzansi

First-of-its-kind: Growing meat without animals

by Thabile Nkunjana
12th December 2022
0

Cultivating meat could be a step towards alleviating food security, says Brett Thompson, the chief executive of Mzansi Meat Co,...

The 5 best alternatives for meat

by Siyabonga Mngoma
29th December 2020
0

Self-proclaimed meat-lover and owner of Abundance Wholesome Foods, Siyabonga Mngoma looks into whole foods as a substitute for meat. She...

Plant-based diaries: Plant-based braais are the new black

by Dané Vermeulen
6th December 2020
0

As South Africans, we all know that the braai is something we hold dear. For many of us it is...

World Vegan Month: Not just another fad, it’s a way of life

by Noluthando Ngcakani
3rd November 2020
0

The prospect of a diet packed with chickpeas, lentils and quinoa may sound like the beginning stages of a green,...

Next Post
The James Sedgwick Distillery in Wellington in the Western Cape has recently won the title of Sustainable Distillery of the Year at the 2020 Icons of Whisky Awards held annually by Whisky Magazine in London. Photo: Supplied / Food For Mzansi

Proudly South African whisky goes green for sustainability

Disabled farmers: ‘We want action and access, not handouts’
News

Disabled farmers: ‘We want action and access, not handouts’

by Tiisetso Manoko
3rd December 2023
0

As the world commemorates International Day of Persons with Disabilities today, disabled farmers across South Africa have called for more...

Read more
Kraft Heinz and NotCo stir up a storm with their latest creation: plant-based mac and cheese. It has just been released in America, and the creators have their eye on international markets. Photo: Supplied/Food For Mzansi

Hold my wave! New plant-based mac and cheese hits shelves

2nd December 2023
Amile Wines brand owner Thabisile Ndlovu loves the sweeter things in life – from diamonds to wines. She sits down with us and shares her passion for creating high end African luxury, why the Amile Rosé has a pink ribbon on, and what it means for wine to have a good ending. And as a wine aficionado, she gives us her summer wine recommendations. Photo: Supplied/Food For Mzansi

Faces of Summer: Amile Wines shines bright like a diamond

2nd December 2023
Top tips to prevent fire burns this festive season

Top tips to prevent fire burns this festive season

2nd December 2023
Bureau Veritas has taken a bold step toward undertaking a solar and back-up project that allows it to sustain its business continuity for its Cape Town AgriFood Laboratory. Photo: Supplied/Food For Mzansi

Bureau Veritas goes solar at Cape Town agrifood lab

2nd December 2023

Game-changer for farmers: KZN govt. and Karan Beef join forces

Coalition urges Cop28 action for African livestock resilience

Podcast: Momentum Metropolitan helps women farmers fly high

Faces of Summer: Celebrate the rich history of Thokozani Wines

Agrico and Nedbank team up to offer farmers nifty financing plans

Podcast: Understanding the tomato leaf miner moth

RSS From FoodForAfrika.com

  • $2 Million investment in fertiliser financing for Kenyan smallholders
  • AfDB empowers Tanzanian horticulture with $2.5m boost
  • Malagasy scientist wins $150k grant

THE NEW FACE OF SOUTH AFRICAN AGRICULTURE

With 15 global awards in the first four years of its existence, Food For Mzansi is much more than an agriculture publication. It is a movement, unashamedly saluting the unsung heroes of South African agriculture. We believe in the power of agriculture to promote nation building and social cohesion by telling stories that are often overlooked by broader society.

Podcast: Momentum Metropolitan helps women farmers fly high

Coalition urges Cop28 action for African livestock resilience

African Agri Investment Indaba 2023: Charting a sustainable future

Disabled farmers: ‘We want action and access, not handouts’

Hold my wave! New plant-based mac and cheese hits shelves

Faces of Summer: Amile Wines shines bright like a diamond

  • Our Story
  • Contact Us
  • Cookie Policy
  • Privacy Policy
  • Copyright

Contact us
Office: +27 21 879 1824
News: info@foodformzansi.co.za
Advertising: sales@foodformzansi.co.za

No Result
View All Result
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
Login

Copyright © 2021 Food for Mzansi

This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.