Beyond Meat jaffles 3 ways

Public holiday = perfect excuse to fire up the braai 🔥

And if you've got veggie friends pulling in (or you're just into next-level flavour), these jaffle combos are chef's kiss. Think curried onion + chutney, chakalaka magic, and cheesy-herby goodness - all melty, toasty, and straight from the coals.

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

SHOP THE RECIPE

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

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Chakalaka:

  • 400 g can Woolworths chakalaka with beans
  • 4 slices white sandwich bread
  • 2 Beyond Rounds™
  • 1 T olive oil

SHOP THE RECIPE

Method:

  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.