Category: Kids
Boerie Rolls with Chili Peach Chutney
Ingredients
Serves: 4
INGREDIENTS
1 small red onion, sliced
2 tins canned peaches, drained and chopped
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp chili flakes
pinch salt
1 box Fry’s Big Fry Boerie
4 hot dog rolls
plant-based butter for spreading, optional
2 cups finely shredded red cabbage, to serve
fresh coriander, to serve
Directions
Sauté the onion until softened. Add the chopped peaches, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring for about 5-10 minutes.
Stir in the chili flakes and pinch of salt. Simmer over low heat stirring often until the peaches are cooked down to a jammy consistency and most of the liquid has evaporated, about 12-15 minutes.
Cook the Big Fry Boerie’s over medium heat until cooked through, in a pan on the stove or on the braai.
Split the hot dog rolls and toast them in a dry pan. Spread with plant based butter if using.
Layer a handful of shredded cabbage in each roll, followed by a Big Fry Boerie and topped with the chili peach chutney and a few sprigs of coriander.
Boerie, Pap & Sauce
Ingredients
INGREDIENTS
2 cups quick cook maize meal
2 Tbsp plant butter, optional
1 box Fry’s Big Fry Boerie
1 onion, halved & sliced
2 garlic cloves, crushed
1 red pepper, diced
1 cup frozen peas
1 cup vegetable stock
1 tsp Worcestershire sauce
salt and pepper
chopped parsley for serving
Directions
Bring a large pot with 2 cups of salted water to a boil.
Mix another 2 cups water with 2 cups quick-cook maize meal.
Add the slurry to the boiling water while stirring and cook for 3-5 minutes, until it starts to come away from the sides of the pot. Remove from the heat, mix through the plant based butter and season before covering and allow to steam for 10 minutes.
Heat oil in a large frying pan and cook the Big Fry Boerie until browned on all sides and cooked through. Remove from the heat and cut into thirds. Sauté onion and garlic until softened and fragrant.
Add the red pepper, peas, Worcestershire sauce and stock.
Return the cut Boerie to the pan and simmer for 10 – 15 minutes until the sauce thickens slightly and the Boerie is well coated.
Scatter over the chopped parsley and dish up over a serving of warm pap.
Veggie Bolognese
Ingredients
INGREDIENTS
1 Tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery stick, diced
2 cloves garlic, crushed
400g portabellini mushrooms, finely chopped
1 box Fry’s Pea Protein Mince
2 cups vegetable stock
1 tin chopped tomatoes
1 tsp dried Italian herbs
2 fresh bay leaves
salt and pepper
fresh oregano, for serving
cooked pappardelle pasta or quinoa, for serving
Directions
Heat a glug of olive oil in a large pan over medium heat. Add the chopped onion, carrot and celery and cook until soft, about 5-8 minutes.
Add the mushrooms & cook for 5 minutes until softened. Stir in the Fry’s Pea Protein Mince and fry for 3-4 minutes.
Next add the vegetable stock, tomatoes, dried herbs and bay leaves. Reduce heat & cook for 15-20 minutes, stirring occasionally, keeping an eye that the mixture doesn’t become dry.
Adjust seasoning to taste. Sprinkle with fresh oregano and serve dished up over cooked pasta or quinoa.
Family Burger Night
Ingredients
Serves: 4
INGREDIENTS
2 packs Fry’s Big Fry Burger
vegetable oil for frying
plant based butter, optional
seasoned fries or sweet potato, for serving
Classic Cheese
4 sesame seed hamburger rolls
1 head cos lettuce, shredded
2 tomatoes, sliced
1 red onion, sliced in rings
4 slices vegan cheese
2-3 large gherkins, sliced
2 Tbsp BBQ basting sauce
tomato sauce
salt and pepper to taste
Med-Inspired
4 pretzel hamburger rolls
1 small handful rocket
2 cups plant based yoghurt
1 small mediterranean cucumber, grated
1/2 lemon, juice and zest
1/4 cup crispy onions
salt and pepper to taste
Saucy mushroom
4 poppy seed hamburger rolls
3 cups sliced portabellini mushrooms
2 Tbsp soy sauce
2 cups plant-based milk
1 tsp cornflour
butter lettuce leaves
2 tomatoes, sliced
3 Tbsp onion marmalade
salt and pepper to taste
Directions
Fry the Fry’s Big Fry Burger until well browned and cooked. Spread plant-based butter over the rolls, if using.
Classic Cheese
Add the basting sauce to the burgers while cooking to coat. To assemble, layer the topping and the burgers between the rolls, finishing off with a squeeze of tomato sauce.
Med-Inspired
Combine the plant based yoghurt, grated cucumber and lemon juice. Assemble the burgers starting with rocket, the yoghurt mix and topped with crispy onions.
Saucy Mushroom
Fry the mushrooms until softened and browned.
Use 1 Tbsp milk to make a slurry with the cornflour.
Add the soy sauce, plant-based milk and cornflour slurry and stir until it starts to thicken. 4. Adjust seasoning to taste and assemble the burgers.
Enjoy with your choice of fries or sweet potato fries.
Family Hot Dog Night
Ingredients
INGREDIENTS
1 box Fry’s Hotdogs
8 hotdog rolls or cut baguette portions
plant-based butter, optional
Fresh cut dog
50g mixed salad leaves
1 carrot, cut into matchsticks
1 small cucumber, sliced
1/4 cup vegan mayo
1/4 cup sweet chilli sauce
small handful of micro leaves
red chilli, sliced, to serve
Taco-style dog
1/2 small red onion, diced
handful cherry tomatoes, diced
1/2 cup corn kernels
1/2 avo, diced
1/2 cup vegan mayo
1 Tbsp sriracha
2 pickled jalapeños, sliced
coriander sprigs, to serve
lime wedges, to serve
Slaw dog
1/2 cup finely shredded cabbage
1/2 cup shaved fennel
2 sweet & sour pickles, sliced
2 Tbsp plant based yoghurt
1 Tbsp creamed horseradish
1 tsp whole grain mustard
Directions
Fry the hotdogs over medium heat until nicely browned and cooked through.
Split the hotdog rolls and spread both sides with plant-based butter, if using.
Fresh cut dog
Assemble the roll starting with salad leaves, then the hotdog, carrot and cucumber and a mix of the mayo and sweet chilli sauce. Top with micro leaves and fresh chilli.
Taco-style
Share the chopped vegetables over the hotdogs, mixing the mayo and sriracha sauce before drizzling over the top. Finish with a squeeze of lime juice.
Slaw dog
Combine the topping ingredients and adjust seasoning. Place the hotdog in the roll and top with the slaw.
VEGAN ROCKET SKEWERS WITH DIPPING SAUCE
Ingredients
Directions
A hearty and classic family dish with the addition of cauliflower through the creamy mash topping.
Ingredients
INGREDIENTS
Cauliflower Mash
6 large potatoes, peeled and quartered
250 g cauliflower florets
1-3 Tbsp (15-45 ml) water or almond milk
100 g vegan butter
Salt and pepper
Cottage Pie
2 Tbsp (30 ml) olive oil
1 large onion, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
250 g Portobello mushrooms, roughly chopped
2 garlic cloves, finely chopped
2 sprigs of fresh thyme, picked and chopped
2 Tbsp (30 ml) tomato paste
2 Tbsp (30 ml) flour
1 x box of Fry’s Pea Protein Mince
2 Tbsp (30 ml) soy sauce
2 C (500 ml) vegetable stock
1 x 410 g tin cannellini beans, drained
2 bay leaves
Directions
Cauliflower Mash
Steam or boil the cauliflower florets for 10-15 minutes until soft. Blitz the florets with a few tablespoons of water (or almond milk) until you have a smooth consistency. Set aside.
Half fill a large pot with salted water and add the potatoes to the pot. Set the pot over high heat and bring to a boil. Reduce the heat to medium-high and simmer the potatoes until they are soft and cooked through. Drain the potatoes and allow them to steam for 2 minutes before mashing. Mash the potatoes, adding in the vegan butter and then season to taste. Tip: you can sub the vegan butter for a good quality mild olive oil. Fold in the cauliflower purée and mix until everything is smooth.
Cottage Pie
Preheat the oven to 180 ºC.
Set a large frying pan over medium-high heat and heat the olive oil. Add the onion, carrots, celery and mushrooms and fry for 10 minutes until the veggies have softened and begin to colour. Add the garlic, thyme, tomato paste and flour and fry for 2 minutes to cook out the tomato paste and flour. Add the Fry’s Family Pea Protein Mince and stir fry for 2 minutes. Add the soy sauce, vegetable stock, cannellini beans and bay leaves and stir to combine. Simmer with the lid off for 30 minutes until thickened.
Check and adjust the seasoning of the mince, when you are happy with the flavour, spoon the mixture into an ovenproof dish. Top with dollops of cauliflower and potato mash and spread the mixture evenly over the top. Rough up the surface using a fork to create a pattern and then drizzle lightly with olive oil. Bake for 20 minutes or until golden brown. Serve and enjoy.
Classic spaghetti Bolognese served with a punchy citrus infused salsa verde for extra zing!
Ingredients
Serves: 4
Prep Time: 20 mins
Cooking Time: 40 mins
INGREDIENTS
Bolognese
2 Tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 medium carrot, grated
2 garlic cloves, chopped
2 sprigs of rosemary, chopped
2 Tbsp (30 ml) tomato paste
1 x 410 g tin of chopped tomatoes
2 Tbsp (30 ml) soy sauce
1 Tbsp (15 ml) red wine vinegar
1 C (250 ml) vegetable stock
2 tsp sugar
2 bay leaves
1 x box of Fry’s Pea Protein Mince
300 g dried spaghetti, cooked according to the packaging
Salsa Verde
¼ C (60 ml) finely chopped Italian parsley
¼ C (60 ml) finely chopped fresh basil
1 Tbsp (15 ml) finely chopped fresh oregano
1 Tbsp (15 ml) finely chopped fresh rosemary
1 Tbsp (15 ml) finely chopped chives
1 Tbsp (15 ml) roughly chopped baby capers
1 garlic clove, chopped or microplaned
2 Tbsp (30 ml) red wine vinegar
½ C (125 ml) olive oil
Zest and juice of 2 limes
Salt and pepper
Directions
Bolognese
Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion, celery and carrot to the pot and fry for 10 minutes until the veggies have softened and begin to colour.
Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low.
Simmer for 30 minutes until the sauce has thickened to the desired consistency.
Salsa Verde
Add all the ingredients for the salsa verde to a bowl and mix well to combine, allow to sit and infuse.
For a smoother consistency (and a quicker option), you can opt to blitz everything with a hand blender. If you do choose to blitz, leave out the capers and add in after blitzing to keep a little chunkiness.
Serve the Bolognese over cooked spaghetti and top with fresh salsa verde.
Fry’s Big Fry Burger with gochujang BBQ sauce, rainbow slaw, mayo and kimchi.
Ingredients
INGREDIENTS
BBQ Sauce
¼ C (60 ml) gochujang paste
2 Tbsp (30 ml) brown sugar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) chopped ginger
zest and juice of 1 lime
1 tsp (5 ml) finely chopped garlic
Rainbow Slaw
½ C (125 ml) chopped green cabbage
½ C (125 ml) chopped purple cabbage
½ C (125 ml) grated carrot
2 Tbsp (30 ml) vegan mayonnaise
2 Tbsp (30 ml) chopped coriander
1 Tbsp (15 ml) chopped pickled ginger
1 Tbsp (15 ml) sesame seeds, toasted
Salt and pepper
Burgers
1 Tbsp (15 ml) olive oil
2 x packs Big Fry Burgers
4 hamburger rolls, sliced
Vegan mayonnaise
A handful of mixed lettuce, washed
1 medium sized jar mild kimchi
Directions
BBQ Sauce
In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside.
Rainbow Slaw
Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.
Burgers
Spread vegan mayonnaise onto both sides of the sliced rolls and set aside.
Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 3 minutes per side, flipping occasionally. Turn the heat down to medium and then brush the burgers with the BBQ sauce and fry for an additional minute per side. Set aside to cool slightly. Turn the heat to medium, wipe out the pan and then toast the rolls in the frying pan until golden.
To assemble, add a layer of mixed lettuce leaves to each bottom burger bun. Spoon a generous amount of rainbow slaw onto each. Top with a burger patty and add kimchi to each. Drizzle with extra BBQ sauce and serve.