These two mouthwatering vegetarian dishes will do the trick and satisfy your cravings – no meat required. 

Brinjal ragu with cheesy pap 

Serves 4  

Ingredients 

For the brinjal ragu  

¼ cup vegetable oil 
2 large brinjals, cubed
1 onion, thinly sliced 
3 cloves garlic, minced
1 Tbsp tomato paste  
¼ cup red wine 
1 × 400g tin chopped and peeled tomatoes
1 Tbsp chopped oregano 
1 bay leaf 
⅓ cup water
1 Tbsp sugar 

For the cheesy pap 

4½ cups boiling water
1 cup maize meal 
1 Tbsp butter 
⅓ cup grated white Cheddar cheese 

Method 

For the brinjal ragu 

1. Heat the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside. 
2. In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 minutes, then deglaze the pot with the wine. Cook for 1 minute. Add the remaining ingredients and simmer for 5 min. Season to taste.

For the cheesy pap 

1. Place the water in a pot and whisk in the maize meal. Cook until thickened and cooked through. Remove from the heat and stir in the butter and cheese.

To serve   

1. Spoon the cheesy pap into serving bowls and top with the brinjal ragu. Garnish with fresh coriander, if desired.

Recipes & Styling: Jezza-Rae Larsen
Styling assistant: Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za 

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

Serves 6  

Ingredients 

For the rice and red kidney bean burgers 

1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed  

To serve 

6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced  

Method 

For the rice and red kidney bean burgers 

1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray.

For the cucumber-garlic yoghurt  

1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve 

1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za