Braai

Braai Veggie Packs

These veggie packs are always a winner! It’s the perfect way to make use of left-over veggies in the fridge, and since every member gets his or her own pack, you can fill it up with the vegetables you prefer. Think sweet potato, corn, peppers, mushrooms, butternut and shallots… Below is our standard family veggie pack recipe. Feel free to play around with a variety of herbs and sauces to spice up your packs and surprise your guests. You can enjoy this as a braai side or eat it as a main with rice (like you would a veggie potjie).

Braai Veggie Packs

Serves: 4
Prep Time: 20 Cooking Time: 45

These veggie packs are a must for any braai! Every guest creates their own veggie pack, filled with vegetables of their choice. It's a great way of making use of random left-over vegetables in the fridge!

Ingredients

  • 1 tablespoon olive oil per pack
  • ½ head broccoli
  • ½ head cauliflower
  • 2x gem squash, halved and cleaned
  • 1 punnet white mushrooms
  • 1 butternut, peeled and sliced in half rings
  • 1 sweet potato, peeled and sliced in half rings
  • 1 red onion, quartered
  • 1 red pepper, cubed
  • 3 carrots, peeled and sliced
  • 4 potatoes, peeled and quartered
  • 1 can kernel corn / 2 fresh corn on the cob, sliced
  • ½ teaspoon margarine per pack
  • 1tablespoon lemon juice per pack
  • Ina Paarman Vegetable Spice
  • Garlic flakes
  • Salt and Pepper
  • 5 teaspoons chutney per pack
  • 1 sprig fresh rosemary per pack

Instructions

1

Prepare all the veggies and place them in a mixing bowl filled with water to prevent them from browning.

2

Add a table spoon of olive oil to each pack.

3

Share the vegetables evenly between the packs.

4

Fill each squash with corn kernels, or a quarter of a corn on the cob and add the dollop of margarine on top of the kernels.

5

Drizzle the vegetables with the lemon juice.

6

Season with the spices.

7

Add 5 dollops of chutney to each pack, on top of the vegetables.

8

Add a sprig of rosemary to each pack.

The South African Vegan Cookbook

Available in leading book stores – 14 September 2018

You Might Also Like