Three great vegan recipes that work well for Heritage Day

Don’t get left out this long weekend when your friends and family plan a meat-based menu. These vegan recipes work well for Heritage Day and the best part is that your meat-eating friends will probably enjoy them too.

Baked tofu and almond crust

Ingredients

• 100g onions
• 100ml olive oil
• 150g bread crumbs
• 150g ground almonds
• 50g black olives, cored,
• 50g parsley, fresh and chopped
• Salt and pepper to taste
• 4 packs extra firm tofu

Instructions

1. Preheat the oven to 180°C
2. Cut the onions into fine cubes and roast them in a pan with the olive oil until translucent.
3. Add the breadcrumbs and ground almonds, roast everything for a few minutes and let cool.
4. Finely chop the olives and add to the mixture, along with half of the parsley and seasoning. 
5. Press the extra firm tofu to remove excess liquid.
6. Gently press the crust mixture into the extra firm tofu.  Wrap in tinfoil and place under a hot grill for about 5 minutes.
7. Top with the rest of the parsley, drizzle with olive oil and serve.

Grilled mielies with Miso-Butter

Ingredients

• 4 mielies
• 2 tbsp vegan butter (room temperature)
• 2 tbsp miso paste
• 1 tbsp nutritional yeast flakes
• 1.5 tsp BBQ seasoning (optional)
• 1 tbsp coriander or parsley, finely chopped
• Salt flakes, to taste

Instructions

1. In a small bowl, mix together the butter, miso paste, and nutritional yeast flakes. 
2. Put the mielie on the braai and lightly brush with the miso-butter. 
3. Grill for a few minutes on all sides, until tender and slightly charred, but still juicy. Brush generously with the rest of the miso butter, add the BBQ seasoning, and sprinkle with herbs and a bit of salt. 
4. Serve immediately and enjoy. 

Pepper-crusted Seitan-Steaks 

Ingredients 

For the seitan steaks:

• 240g white beans, cooked
• 1 medium beetroot, cooked
• ½ tsp liquid smoke
• ¼ tsp chili powder
• 1 garlic clove
• 30ml red wine vinegar 
• 1 tbsp soya sauce
• 180ml warm water
• ½ tsp lemon salt (replace with regular salt and lemon zest
• 200g gluten powder

For the pepper crust:

• ½ tsp crushed peppercorns
• ¼ tsp salt flakes
• 2 tbsp oil
• 2 tbsp soya sauce
• 2 tsp mustard
• 2 tsp maple syrup

Instructions 

For the seitan steaks:

1. Put all the ingredients, except for the gluten, in a food processor and blend until smooth. 
2. Put the mixture into a bowl, add the gluten and knead for 2 minutes until firm and elastic.
3. Divide the mixture into 4 equal pieces and flatten with your hands. Let the steaks rest for about 1 hour. 
4. Boil a little water in a big pot with a fitted steamer. Reduce the heat to low and put the steaks inside the steamer. 
5. Steam for about 20 minutes and then flip and steam for another 20 minutes. 
6. Remove the seitan steaks from the steamer and allow them to cool in order to firm up. (At this point you can refrigerate the steaks and use them later. They will last in the fridge for at least 1-2 days and can be frozen for 1-2 months).

For the pepper crust:

1. Rub each steak with salt flakes and crushed pepper and add it to your braai grill. Alternatively, you can also prepare it in a pan with a little bit of oil.
2. Cook on each side for 2-3 minutes, turning twice. 
3. To make the glaze, mix the soya sauce, mustard and maple syrup in a small bowl until smooth. Once the steaks are crusted and nicely browned. Gently pour the glaze over the steaks and stir to combine. Serve immediately. 

Recipes provided by ProVeg South Africa