This smooth red blend’s ripe berry flavours and gentle spice perfectly complement the smoky, umami-rich vegetables in this rice bowl.

January in South Africa means one thing: the unmistakable smell of braai smoke drifting over garden fences. But what if you’re vegetarian, vegan, or just craving something plant-based that still delivers that smoky, char-grilled satisfaction?

Enter these grilled mushroom and aubergine rice bowls. Toss chunky mushrooms and aubergine on the braai (or in your air fryer, as you like), drench them in a sesame-soy dressing with a ginger kick, then pile everything onto fluffy jasmine rice with all the fresh, crunchy bits that make a bowl feel complete.

Our Signature Red Blend – a smooth selection of Cabernet Sauvignon, Merlot and Shiraz – brings ripe blackberry fruit and subtle oak spice that levels up the smoky veg and umami-rich dressing. It’s got just enough structure to handle the charred flavours without overwhelming the delicate vegetables. Proof that you don’t need meat to bring out the best in a red wine – just a bit of smoke, some good vegetables and the willingness to break a few braai rules.

Roasted Mushroom & Aubergine Rice Bowls

Ingredients: (serves 2)

400 g large brown mushrooms
1 medium aubergine, cut into bite size cubes
olive oil, for drizzling
salt & pepper
45 ml soy sauce
45 ml rice vinegar
5 ml sesame oil
a small knob ginger, finely grated
1 cup jasmine rice, cooked according to packet instructions
1 ripe avocado, halved and sliced
½ cup edamame beans
¼ English cucumber, finely sliced
½ cup mange tout, finely sliced (optional)
1 cup julienned carrot (or roughly grated)
2-3 tsp sesame seeds (white or black), for garnish (optional)
a handful fresh coriander leaves, to serve

Method:

In a large mixing bowl, add the mushrooms and aubergine chunks. Drizzle all over with olive oil (about 3 tablespoons in total) and season with salt & pepper. Toss to coat all over. Transfer to an air fryer and roast at 200°C for 15 minutes (or roast in the oven at 220°C for 20-25 minutes). While it is roasting, add the soy sauce, rice vinegar, sesame oil and ginger to a jar and shake well. When the veg is ready, transfer back to the mixing bowl, then pour the dressing over and leave to cool for at least 10 minutes.

In two wide bowls, plate the rice, avocado, cucumber, mange tout, carrot, roasted mushrooms and aubergine, spooning the remaining dressing over the bowl. Finish with a sprinkle of sesame seeds and some fresh coriander leaves.