• A fun recipe for braai day with your loved ones

    Recipe and styling by Illanique van Aswegen

    Photograph by Adel Ferreira

    Vegan potjie

    Serves: 4
    Cooking Time: 40 mins

    Instructions

    1

    Add 5ml (1 tsp) olive oil to a potjie over moderate coals. Add 300g baby corn, 200g peeled baby carrots and 200g button mushrooms, and fry, 2 minutes. Whisk together 50g brown onion soup powder and 1L (4 cups) cold water, and pour it over the vegetables. Drain 1 x 410g tin chickpeas, but reserve the liquid. Add the chickpeas, 200g fresh peas and 60ml (4 tbsp) couscous, and simmer, 15 – 20 minutes. Season with salt and freshly ground black pepper to taste. Blitz 45ml (3 tbsp) of the reserved chickpea liquid with 10ml (2 tsp) Dijon mustard, 10ml (2 tsp) vinegar and 5ml (1 tsp) finely chopped garlic with a stick blender until smooth. Continue blitzing, while slowly adding 125ml (½ cup) olive oil. Blitz in 15ml (1 tbsp) chopped basil and season with salt and freshly ground black pepper to taste. Serve the potjie topped with a little of the sauce and garnish with basil leaves.

    Notes

    This dish can also be made on the stovetop. Simply place all of the ingredients in a heavy-based pot and cook over medium heat, 10 – 15 minutes, until the vegetables are tender.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: No firelighters? No problem! Use these alternatives to get the braai going

    No firelighters? No problem! Use these alternatives to get the braai going

     

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version