The easiest plant-based braai ever!
The best part? Woolworths has done all the hard work for you!
| Serves: | 4 – 6 |
| Cooking Time: | 45 minutes |
| Prep Time: | 20 minutes |
Ingredients
- For the DIY creamy coriander dipping sauce:
- 20 g fresh coriander
- 3 spring onions, chopped
- 1 lemon, zested and juiced
- Olive oil, to drizzle
- Sea salt and freshly ground black pepper
- ½ t ginger, crushed
- ½ t green chilli, crushed
- 1 cup double cream yoghurt
- Water to loosen to desired consistency
- For the plant-based platter:
- 1 pack Woolworths mushrooms with creamy cauliflower couscous and pecorino sprinkle
- 1 pack Woolworths vegetable kebabs
- 1 pack Woolworths asparagus with lemony flavoured oil and pecorino sprinkle
- 1 pack Woolworths corn riblets
- 10 Woolworths mini white flour wraps
- Woolworths hard cheese, to serve
- Fresh greens, to serve
- Woolworths sparkling pineapple and coconut flavoured drink, to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the DIY creamy dipping sauce, blend all ingredients in a blender until smooth and creamy. Add water to loosen up consistency if required and season to taste.
- For the plant-based braai platter, get coals heated to medium heat.
- Add olive oil and seasoning to Woolworths plant-based braai products, and braai as per package instructions.
- Toast the wraps for 30 seconds per side (or until slightly charred) on the braai grid.
- Remove from heat and arrange on a platter.
- Serve with fresh greens, grated hard cheese and chilled Woolworths sparkling pineapple and coconut flavoured drink.
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