Whether you’re a full-time flexitarian or just flirting with meat-free Mondays, you will enjoy this fresh buzz coming out of Durban.
This season, we’re choosing to eat more plants, and like sparks dancing from a fire, we’re doing so without losing the flavour of our favourites. Juicy patties. Sizzling sausages. Crispy burgers.
Made with smart ingredients and plenty of swagger, Fry Family Foods has just launched its new Flexi Range, designed for those eating less meat but still craving big, bold flavour.,
To celebrate, we cooked up a food spread with three recipes straight from Fry’s test kitchen – proof that eating more plants doesn’t mean eating less taste.
Smash ‘steak’ with mushroom sauce, greens and root crisps
This hearty plate has the indulgent vibe of steak night – without the steak.
You’ll need:
500ml oil (for frying); 1 sweet potato (thinly sliced); 1 potato (thinly sliced); 1 butternut (peeled and thinly sliced); 60ml oil; 300g mushrooms (sliced); 1 shallot (diced); 2 sprigs thyme; 1 garlic clove (minced); 30ml margarine; 30ml lemon juice; 60ml cream (optional); 4 Fry’s Smash Burgers (defrosted); 80g rocket and watercress mix; 1 carrot (julienned); ½ cucumber (sliced); 30ml olive oil; 20ml lemon juice.
To make:
Start with the root crisps. Deep-fry sliced vegetables in hot oil until golden and crisp, then drain on paper towel and season. For the mushroom sauce, sauté mushrooms undisturbed in oil for 4 minutes, season, then add shallots, thyme, garlic, margarine, lemon juice and cream if using. Keep warm. Fry the Smash Burgers until seared and juicy. Toss greens, cucumber and carrot in olive oil and lemon juice. Serve burger ‘steaks’ smothered in mushroom sauce, with salad and crisps on the side.
Chilli & honey glazed sizzlers with vegan French toast
Weekend brunch just got a meat-free makeover – equal parts spicy, sweet and savoury.
You’ll need:
8 Fry’s Classic Sizzlers; 1 Tbsp honey; 2 red chillies (sliced); ¼ cup chickpea flour; 3 Tbsp parsley; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp turmeric; 1 Tbsp smoked paprika; ½ cup almond milk (or preferred milk); ¼ cup water; 8 slices of bread; 250g Portobellini mushrooms (quartered); 1 onion (sliced); 100g baby tomatoes; 1 Tbsp lemon juice; 100g baby spinach.
To make:
Fry the Sizzlers for 8 to 10 minutes. In the final two minutes, add honey and chillies to glaze.
For the French toast: whisk chickpea flour with parsley, spices, almond milk and water into a batter. Dip each bread slice and pan-fry until golden on both sides. In a hot pan, cook mushrooms for 4 minutes undisturbed, then toss with onion, salt and pepper. Add tomatoes, lemon juice and spinach; cook until just wilted. Serve everything together – spicy sausage, French toast and veggie medley on the side.
High-protein gyro wraps
Fresh, fast and fully satisfying, this Mediterranean-style wrap delivers herby punch and creamy crunch.
You’ll need:
1 box Fry’s Spiced No-Chick’n Pieces (defrosted); 1/3 cup lemon juice; 2 Tbsp olive oil; ½ tsp oregano; ½ tsp thyme; ½ cup parsley; 1 garlic clove (crushed); salt and pepper to taste; 2 naan or flatbreads (lightly toasted); 250ml tzatziki; 2 Tbsp onion marmalade; pickled red onions; 2 handfuls fresh greens.
To make:
Blend lemon juice, olive oil, herbs, garlic, salt and pepper into a marinade. Coat the No-Chick’n Pieces and let them sit for 5 minutes. Pan-fry over medium-high heat until golden and crispy. Layer your flatbread with tzatziki, onion marmalade, cooked No-Chick’n Pieces, pickled onions and fresh greens. Wrap it up, roll it tight,and enjoy every bite.
Tip: Swap tzatziki for hummus for a fully vegan twist.
