Best Heritage Day Vegetarian Braai Ideas

Having a braai on Heritage Day has become a tradition for most South Africans, with many also calling the holiday “Braai Day”. Heritage Day celebrates South Africa’s diverse cultural heritage, and food plays an important role. A braai is a South African version of a barbeque. People come together dressed in their respective cultural attires and share amazing food from all different cultures. South Africans love coming together and really don’t need an excuse to have a braai - but it’s just extra special on Heritage Day.

Here are a few braai ideas for vegetarians, which we think meat lovers may enjoy just as much : 

Corn cobettes with lemon and parmesan butter

Ingredients

• ½ cup (125g) butter, softened
• Juice (60ml) and grated peel of 1 lemon
• ½ cup (35g) finely grated parmesan + extra for serving
• 1 punnet (12) corn cobettes
• Salt and milled pepper
• Chopped parsley, for serving

Method

1. Combine butter, lemon and parmesan.
2. Chill to firm up slightly.
3. Grill corn cobettes on the braai or in a griddle pan until chargrilled all over, about 15 minutes.
4. Season and serve immediately with dollops of butter, a sprinkling of parmesan, and fresh parsley.

Ciabatta with balsamic beets and charred tomatoes

Ingredients

• 8 whole beetroots
• ½ cup (125ml) balsamic vinegar
• ¼ cup (60ml) olive oil
• 4 sprigs rosemary, leaves picked 
• 1 Tbsp (15ml) sugar
• 1 packet vine tomatoes
• 1 red onion, thickly sliced
• 1 ciabatta
• 3 (50g each) discs feta, crumbled
• 2 Tbsp (30ml) plain yoghurt
• Handful fresh basil

Method

1. Boil beetroots for 40 minutes or until tender. 
2. Cut into 1-2cm thick rounds. 
3. Combine balsamic vinegar, olive oil, rosemary and sugar.
4. Stir mixture until sugar dissolves. 
5. Submerge sliced beets in mixture and set aside for 30-60 minutes. 
6. Braai beets with tomatoes and red onion over medium coals for about 15 minutes, turning and basting with balsamic mixture. 
7. Halve ciabatta and place cut-side down on the braai grid to char. Set aside. 
8. Mix feta and plain yoghurt together. 
9. Spread feta mixture on ciabatta.
10. Top with grilled beetroot, onion and tomatoes. 
11. Garnish with fresh basil. 

Crispy tofu tacos

Ingredients

• 4 packets (200g each) PnP plain tofu 
• Salt and milled pepper 
• Glug vegetable oil 
• ½ cup (125ml) soy sauce 
• ⅓ cup (80ml) honey 
• ¼ cup (60ml) sesame seeds 
• 2 spring onions, sliced 

For serving:

• Flour tortillas, toasted over a wire rack of an oven to create tacos (corn taco shells work well too) 
• 2 cups (500ml) shredded cabbage 
• 1 packet (100g) English spinach 
• 2 radishes, sliced 
• 2 Israeli cucumbers, sliced 
• Micro herbs and chilli, chopped (optional) 

Method

1. Tear tofu into 3-4cm chunks. 
2. Place tofu between two baking trays that are lined with kitchen paper, and squeeze to remove excess moisture. 
3. Coat tofu in vegetable oil and seasoning. 
4. Cook over medium coals in batches until golden and crispy, about 3-5 minutes a side. Set aside. 
5. Combine soy sauce and honey, and baste tofu, cooking for another minute. 
6. Remove from heat and add sesame seeds and spring onion. 
7. Assemble by layering tortillas with cabbage, spinach, radish and cucumber slices. 
8. Top with crispy tofu filling and garnish with micro herbs and chilli, if using. 

Cook tofu on the stove top! Heat a glug of oil in a pan and fry tofu chunks in batches until golden and crispy. Set aside. Pour over soy sauce mixture, cooking for another minute before assembling tacos.