’MEAT’ FOR A CHANGE

Health guru Matthew Ballenden is taking one for vegetarians this Heritage Day by preparing a mouthwatering meatless feast over the coals. He invited Hilary Biller to a tasting.

The braai menu

1.SEITAN RIBS WITH BASTING SAUCE

Place over the coals and braai for a couple of minutes on each side. Towards the end of cooking, baste generously with the basting sauce that comes with the ribs. Serve with extra sauce.

2. SEITAN BRAAI STEAKS

Place over the coals and if desired brush with olive oil, and cook on both sides for 3 minutes. Serve as is or delicious with a pesto or chilli dipping sauce.

3. GRILLED BUTTERNUT

Cut 3cm-thick slices from the trunk of the butternut and brush with olive oil and season generously. Place over the coals and braai till tender and slightly charred on both sides.

4. CORN BITES

Cut sweetcorn into 3 or 4 pieces, place in a bowl and pour over a little seasoned olive oil and mix. Place over the coals and turn frequently till lightly charred and tender.

5. VEGETABLE KEBABS

Place wooden kebab sticks in water for 30 minutes as this prevents them from burning. Then thread on vegetables of choice, like button mushrooms, pieces of red pepper, chunks of onion, cocktail tomatoes, baby marrow chunks. Brush generously with olive oil mixed with chopped fresh herbs and seasoning of choice. Place over the coals and turn, basting frequently. Serve immediately with a herb butter if desired.

6. SPICY PINEAPPLE STICKS

Soak wooden kebab sticks in water for 30 minutes. Peel and slice a pineapple into 2cm-thick pieces. Sprinkle with a mixture of paprika and cayenne pepper then thread onto sticks through the centre of each slice. Cook over the coals, taking care as they burn easily.

The dessert

VEGAN BANANA SPLIT BLAST

Makes 6-8 bananas

Braai unpeeled bananas, without covering, until soft and blackened, and transfer to a plate. Using a sharp knife, make a deep slit in the banana without cutting right through, then dollop on raw chocolate mousse, sweet coconut cream and a sprinkling of buttered nuts. Yum.

RAW CHOCOLATE MOUSSE

2 avocados, peeled and mashed 125ml (½ cup) raw cacao

30ml (2 tbsp) coconut butter

60ml (4 tbsp) agave nectar

15ml (1 tbsp) orange juice

5ml (1 tsp) finely grated orange rind

Combine all the ingredients in a bowl, mixing with a balloon whisk till smooth. Split the bananas and top with a generous spoonful of chocolate mousse.

SWEET COCONUT CREAM

250g icing sugar, sifted Coconut cream

Place icing sugar in a bowl and slowly add enough coconut cream to just bring it together — take care as it can become very runny and you need a thick mixture. Mix together well and spoon dollops into the banana with the chocolate mousse.

TOASTED NUTS

Take a handful each of macadamia, almond and cashew nuts. Heat up 1-2 tbsp (15ml-30ml) vegan butter in a pan, add the nuts and raw sugar to taste. Allow to turn golden brown. Remove from heat, cool and sprinkle over bananas.