Main Meals Archives

Beef recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Lamb recipes

Smoky braaied pork chops with peach-and-pineapple salsa

15 minutes

Plant-based katsu sando

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 7 minutes

Ingredients

2 x 90 g Woolworths Beyond Burger™ plant-based crumbed patties
4 thick-slice white bread
2 T Woolworths PlantLove™ tangy mayonnaise
1/4 English cucumber, finely sliced and dressed with rice wine vinegar
2 T rice wine vinegar
2 T Woolworths sticky plum baste and dip

Method

1. Heat a nonstick pan over a medium heat and dry-fry the patties until golden and crisp.

2. Spread the mayonnaise onto 2 slices bread, then top each slice with a patty and a layer of dressed cucumber.

3. Spread the plum sauce onto the remaining bread and place on top to complete the sandwiches. Using a sharp knife, trim off the crusts, slice each sandwich in half and serve immediately.

Photography: Jan Ras
Videography: Kaylene Sauls
Production: Bianca Strydom
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

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Frikkadel-and-butter bean tagine soup

Lamb knuckle-and-potato soup

Smoky braaied pork chops with peach-and-pineapple salsa

Asian-inspired plant-based burger with crisp slaw

Plant-based katsu sando

Plant-based katsu sando

Ingredients

Method