ground cumin Archives

Fritter recipes

Buttered bambara with toasted egusi relish

45 minutes

Breakfast recipes

Green shakshuka with za’atar pita chips

30 minutes

Chicken breast

Chicken-and-bulgur wheat Greek salad

15 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Cheese recipes

Prawn chaat

15 minutes

Beyond Meat jaffles 3 ways

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

Curried onion and chutney

1 T Woolworths Plant Powered™ avocado oil spread
2 sweet onions, finely sliced
1 t garlic powder
1 t ground coriander
1 t ground cumin
1 t turmeric
1 t mustard seeds
Sea salt flakes and freshly ground black pepper, to taste
4 T Woolworths coriander, green chilli and mint chutney
2 Beyond Rounds™
4 slices white sandwich bread
1 T olive oil

Chakalaka:

400 g can Woolworths chakalaka with beans
4 slices white sandwich bread
2 Beyond Rounds™
1 T olive oil

Cheese and herb

160 g pack Woolworths Plant Powered™ dairy free cheddar flavoured cheese slices
60 g Woolworths Plant Powered™ dairy free hard cheese
4 slices white sandwich bread
10 g coriander, roughly chopped
10 g basil, roughly chopped
10 g Italian flat leaf parsley, roughly chopped
2 Beyond Rounds™ jalapeño flavour
1 T olive oil
125 g sunflower seeds
10 g fresh basil
10 g Italian flat leaf parsley
10 g fresh coriander
½ cup olive oil

Method

1. Heat the jaffle irons on a gas flame or over hot coals.

2. Heat the butter in a heavy-based pan. Sauté the onions for 2 minutes. Add the spices and season well. Cook for a further 5 – 8 minutes or until fragrant and slightly charred. Season well with salt and pepper and set aside.

3. Assemble the jaffle by spreading 1 – 2 T of chutney on the slices of bread. Top half the slices with a generous helping of curried onions and follow with a Beyond Round™. Close up the sandwich with the other halves.

4. Add the olive oil to the hot jaffle iron and secure the sandwich.

5. Similarly, spoon the chakalaka on half the slices of bread. Top with a Beyond Round™. Season and place in your prepared, hot jaffle iron.

6. Layer the sliced cheese and hard cheese on half the slices of bread. Top with some of each herb and follow with a Beyond Rounds™. Add another layer of sliced cheese and close your sandwich.

7. Place in your prepared, hot iron. Toast your jaffles until golden and delicious.

8. In the meantime, blend the sunflower seeds, herbs and olive oil together to form a coarse pesto.

9. Serve the jaffles hot, straight from the fire, with sunflower seed pesto.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more plant-based recipes

Reducing your meat consumption without depriving yourself of your favourite foods is possible. Imagine a world where animals are taken off the table, while still delivering the meaty, plant-based, better-for-you meals you crave. Take your favourite comfort food a step beyond.

shop at Woolworths

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Curried apple chutney with pork belly espetadas

Baby marrow falafel

Mevrou

Buttered bambara with toasted egusi relish

Green shakshuka with za’atar pita chips

Chicken-and-bulgur wheat Greek salad

Broccoli with coconut-coriander sauce

Vegetarian chilli dogs

Lamb coconut curry

Haleem

Prawn chaat

Beyond Meat jaffles 3 ways

Beyond Meat jaffles 3 ways

Ingredients

Method