Thursday, 24th of September is officially National Braai Day, or otherwise known as Heritage Day,  so we spoke to Ironman Champion, Kyle Buckingham on how to really get into the spirit of Braai Day whilst being a veggie!

MEAT FREE CHICKEN-STYLE BRAAI PIE

INGREDIENTS

– Fry’s Meat Free Chicken-Style Strips

– ¼ cup Vegan mayonnaise

– ½ onion, chopped

– 2 garlic cloves, crushed

– ½ red/ yellow pepper, diced

– Coriander, chopped

– 1 packet puff pastry, defrosted

BEING A VEGETARIAN THIS NATIONAL BRAAI DAY

METHOD

+ Heat oil over medium heat, add Fry’s meat free chicken-style strips to the pan and fry. (Read packaging directions)

+ Once the strips are cooked, remove from pan and set aside.

+ Heat oil over medium heat, add onion and cook until translucent.

+ Add garlic until brown.

+ Add red/yellow peppers, cook until soft.

+ Season with salt and pepper

+ Set aside to cool.

+ Take the cooled Fry’s meat free chicken-style strips and chop into smaller pieces.

+ Add chopped strips to the onion, pepper mix. 

+ Add vegan mayonnaise and coriander, mix together until everything is coated.

+ Take defrosted puff pastry and divide into 2 pieces – one for the base and the other for a lid.

+ Add mix to the puff pastry base.

+ Place second pastry on top and pinch the edges tight so when it’s on the braai no juices spill out.

+ Brush with whisked egg all over.

+ Make sure your braai heat is a medium to low heat and your coals or wood are evenly distributed so it cooks all over.

+ Make sure to flip the pie every so often. +- 45 min

– Serve with veggie skewers and sweetcorn.

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