Ingredients

Method

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

Ingredients

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.

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