Sustainable Recipes For The Home-Cook

Sustainable Recipes For The Home-Cook

Sustainable recipes for the eco-conscious home-cook.

‘MEATY’ veggie patties

Prep time: 20 min (for each type of patty)

Cook time: 15 min

Serves 6

For serving For the BBQ ‘meat’ patty For the ‘rare meat’ patty
6 gherkins 4 cups vegetable stock 800 g button mushrooms, halved
2 cups mixed lettuce cup brown lentils 1 cup oats, toasted
1 large red onion, sliced into thick rings cup brown rice cup sunflower seeds, toasted
4 cloves garlic, minced cup flour
For the ‘chicken’ patty 1 carrot, grated 3 tbsp onion chutney or marmalade
2 cans chickpeas, drained onion, chopped 1 tbsp Parmesan, grated
1 onion, chopped and sautéed 1 tbsp tomato paste 2 tsp garlic powder
1 cup vegetable stock, cooled 1 tsp mixed dry herbs 1 beetroot, parboiled and thinly sliced
cup yellow pea protein 3 tbsp BBQ spice Salt and pepper, to taste
1 tsp garlic powder 1 tbsp breadcrumbs Extra oil, for frying
1 tsp onion powder


For the ‘chicken’ patty

1 Using a food processor, slightly pulse all the ingredients together.

2 Form into six 8 cm patties. Heat a non-stick pan to a medium to high heat, and fry patties for 2 minutes on each side. 

For the BBQ ‘meat’ patty 

1 Add all the ingredients, except for the BBQ spice and breadcrumbs, to a large pot. Cover with a lid and bring to a boil.

2 Reduce the heat to a gentle simmer. Cook for 40 minutes until the lentils and rice are tender, and all the liquid is absorbed. 

3 Drain and allow the mixture to cool slightly then blend together with the BBQ spice and breadcrumbs using a food processor. 

4 Form mixture into 6 patties and fry for 5 minutes on each side on a medium to high heat. 

For the ‘rare meat patty’  

1 On a medium to high heat, cook mushrooms using a non-stick pan without oil until just soft. Set aside and allow to cool slightly. 

2 Mix mushrooms and the rest of the ingredients together in a food processor and process until combined. 

3 Form mixture into twelve 8 cm patties and lay 1 beetroot slice on half of the patties, then enclose with the other half to form 6 stuffed patties. Pan-fry on high heat until browned on each side.


Mielie-baked monkfish 

Prep time: 10 min

Cook time: 25 min

Serves 6

For the fish To serve
4 monkfish fillets 1 packet rice noodles, cooked
Olive oil Handful fresh parsley, to serve
4 mielies, with husks on
1 can coconut milk
2 lemongrass stalks, bruised
1 red chilli, sliced
Salt and pepper, to taste
For the fish

1 Preheat the oven to 180°C. 

2 Start by cleaning the fish, then rub with oil and season. 

3 Remove the husks from the mielies and twist around the fish fillets to create a blanket to steam the fish. Secure the mielie husks with butcher’s string. 

4 Place in a roasting tray together with the cut mielies from the cob. Scatter over the fish with the rest of the ingredients and bake for 25 minutes. 

To serve

1 Scoop baked fish into a serving bowl and serve with rice noodles and fresh parsley. 
For more sustainable recipes, page through the October of Livingspace.

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