Vegan recipes Archives

Cauliflower recipes

Sticky ginger tempeh with coconut jasmine rice

10 minutes

Salad recipes

Fennel, cucumber and grape salad

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Hanukkah recipes

Tracy’s vegan mushroom-and-walnut pâté

30 minutes

Sauce recipes

Plant-based kofta and kebab platter with garlic naan

30 minutes

Asian recipes

Korean BBQ-inspired glazed lion’s mane mushrooms

15 minutes

Asian recipes

Blue oyster mushroom ramen

15 minutes

Asian-inspired plant-based burger with crisp slaw

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

¼ cup Woolworths Asian oyster-flavoured sauce
2 x 100 g Woolworths Beyond Burger™ plant-based patties
2 T sesame seeds
2 Woolworths white hamburger rolls, toasted
For the slaw, mix:
¼ red cabbage, finely sliced
1 Granny Smith apple, sliced into matchsticks
50 g radish, sliced into matchsticks
3 red salad onions, cut into batons
3 T Woolworths PlantLove™ tangy mayonnaise
For the sriracha mayo, mix:
2 T Woolworths PlantLove™ tangy mayonnaise
1 T sriracha hot chilli sauce

Method

1. Heat a nonstick pan over a medium heat. Add the oyster sauce, then place the patties in the pan. Turn to coat in the sauce and cook until sticky and caramelised. Sprinkle with the sesame seeds.

2. To assemble, spread a layer of sriracha mayo onto the bottom half of each roll. Top with a patty, followed by a generous spoonful of slaw. Finish with the top of the bun 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.

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Asian-inspired plant-based burger with crisp slaw

Ingredients

Method