Meat-free Archives

Bread recipes

Roasted salt-and-vinegar smashed potatoes

5o minutes

Cauliflower recipes

Roast cauliflower in Welsh rarebit

30 minutes

Pasta recipes

Gnocchi with tomato-vodka sauce

20 minutes

Italian recipes

Spinach-and-ricotta gnocchi

30 minutes

Plant-based kofta and kebab platter with garlic naan

Serves 4 to 6

Difficulty Medium

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the koftas:

2 packs Woolworths Beyond Links™
flour, for dusting
extra virgin olive oil, for drizzling

For the kebabs:

150 g Woolworths seedless Pepperito peppers
1 pack Woolworths Beyond Mini Rounds™
1 T Woolworths Ottolenghi pomegranate, rose and lemon harissa
1 T lemon juice
2 t extra virgin olive oil

For serving:

2 Woolworths Heat and Eat garlic naan, toasted
Woolworths PlantLove plain cultured coconut
Woolworths roasted red pepper hummus
90 g Woolworths pickled red onions
2 small brinjals, quartered and roasted
3–4 mini cucumbers, thinly sliced

Method

1. Preheat the oven to 200°C. Place the brinjals on a tray, drizzle with olive oil, season with salt and pepper and roast for 30–35 minutes or until soft and golden. At the same time, roast the Pepperito peppers until blistered and slightly charred. Once cool enough to handle, tear into pieces for the kebabs.

2. To make the koftas, remove the casing from the Beyond Links™ and shape each into a sausage around soaked bamboo or steel skewers. Lightly dust with flour and drizzle with olive oil.

3. Heat a griddle pan or braai. Grill the koftas, turning often, until golden and cooked through, about 8–10 minutes.

4. To make the kebabs, thread the roasted pepper pieces onto soaked bamboo or steel skewers, alternating with the Beyond Mini Rounds™. Drizzle with olive oil and grill on all sides until lightly charred and heated through.

5. Mix the harissa with the lemon juice and a touch of olive oil, then brush generously onto the hot kebabs.

6. Toast the garlic naan with a little olive oil, slice the cucumbers and arrange all elements on a large platter.

7. Serve with bowls of cultured coconut, red pepper hummus, pickled red onions and the roasted brinjal.

Cook’s note: Prep the vegetables and condiments in advance, then grill the koftas and kebabs just before serving for maximum flavour and texture. A great build-your-own style platter for a casual dinner or braai.

Find more kebab recipes here

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Giant bun

Karen Dudley’s ajo blanco

Green goddess aïoli

Roasted salt-and-vinegar smashed potatoes

Roast cauliflower in Welsh rarebit

Sheet pasta with ibhisto

Ricotta gnudi

Gnocchi with tomato-vodka sauce

Garganelli

Fried baby marrow flowers

Spinach-and-ricotta gnocchi

Plant-based kofta and kebab platter with garlic naan

Plant-based kofta and kebab platter with garlic naan

Ingredients

Method