from our kitchen to yoursBack in 1991, Wally and Debbie Fry began experimenting and inventing meat alternatives in their home kitchen in Durban, South Africa, that they could share with family and friends on special occasions, during holidays and around the dinner table.

We were passionate, driven and determined to make a simple idea come to life: To craft tasty plant-based foods that left our family and friends feeling good, and inspired a move to a healthier, more compassionate and sustainable lifestyle.

At Fry’s we wanted to celebrate different festivities from around the world by creating recipes from various countries to show the diversity and uniqueness each country holds. From South Africa, to Germany, and from New Zealand to Australia, we welcome all to gather around the holiday table! We hope you enjoy these plant-based, Christmas-inspired recipes that you can share with your own family and friends.

We teamed up with Ava Szajna-Hopgood of Guac and Roll for these delicious, festive recipes. You can find out more about Ava here: www.shakeguacandroll.com or on Instagram @guacandrolluk

our products are

contentsENGLISH TOAD IN THE HOLE WITH TRADITIONAL SAUSAGES AND ROSEMARY . . . . . . . . . . . . . . . . . . . . . . . . . 2

NEW ZEALAND SOY AND QUINOA COUNTRY ROAST IN AN ORANGE-GLAZE . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

SWEDISH CHRISTMAS MEATBALLS WITH CREAMY MASHED POTATO, GREENS AND MUSTARD . . . . . . . . . . . . . . 6

SOUTH AFRICAN BRAAI SAUSAGES IN A BRANDY AND COLA GLAZE WITH PLUM, WALNUT AND FETA SALAD . . 8

AMERICAN CHRISTMAS DAY BREAKFAST WAFFLES WITH CHIA NUGGETS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

AUSTRALIAN PRAWN-STYLE, MANGO SKEWERS WITH LETTUCE AND SWEETCORN TACOS. . . . . . . . . . . . . . . . 12

GERMAN MEAT-FREE FIG AND PECAN STUFFING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

GERMAN GINGERBREAD BUNDT CAKE WITH WHITE ICING DRIZZLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

• Made with nature’s plant proteins

• High in protein

• Naturally cholesterol-free

• 100% vegan

• Non-GM

• Free from harmful chemicals

• No added MSG

• Quick and easy to prepare

INGREDIENTS

1 box Fry’s Traditional Sausages

1 cup sunflower oil1/ 2 cup self-raising flour, sieved

1 tsp baking powder

Pinch salt

55g egg replacer, like Orgran 1/ 3 cup water

1 1/ 4 cups non-dairy milk of choice

Quintessentially English, served with meat-free sausages and enveloped in crispy batter, we think this toad in the hole is better than mum’s!

METHOD

Preheat the oven to 220°C. Pour 1 tbsp of sunflower oil into a frying pan and allow to heat up, before adding in the Sausages. Fry on a medium heat for about 10 minutes.

Cover the base of an ovenproof pan (or individual dishes if you prefer) with a thin layer of sunflower oil and set aside.

In a large bowl, combine the flour, baking powder and salt. In a separate bowl, whisk the egg replacer into a smooth paste with the water then slowly add in the non-dairy milk.

Next, add half the egg replacer liquid to the dry flour mix. Whisk to a smooth paste then incorporate the rest of the liquid until you have a smooth batter. The mixture will be thicker than a normal Yorkshire Pudding batter, but if your whisk can stand up in it, it’s too thick, so add a little more water to thin it down.

Place your oven-proof dish or dishes in the oven for a few minutes until they are smoking hot.

By now your Sausages should be ready. Remove them from the heat. Then, working quickly but carefully, remove the dish from the oven and use a ladle to spoon in some of the batter – it should sizzle. Portion out the Sausages, then pour over any remaining batter to half-submerge the Sausages in the mixture. Return the dishes to the oven immediately and bake for 15-20 minutes.

Try not to open the oven door whilst cooking as this may cause the batter to sink. When 15 minutes is up, check the batter is firm on the outside and not burning. Leave it for another 5 minutes, then remove from the oven and sprinkle over some rosemary sprigs for a garnish, and season. Serve straight away.

SERVES 4 people

PREPARATION TIME 15 minutes

COOKING TIME 30 minutes

2 FESTIVE FOODS FROM AROUND THE WORLD 3ENGLISH TOAD IN THE HOLE

INGREDIENTS

1 Fry’s Soy and Quinoa Country Roast

1 large, firm orange, cut in half and then sliced

Handful of whole cloves

Green beans, for serving

For the glaze:

1 tbsp French mustard

1 tbsp brown sugar

1 tbsp olive oil

Salt and pepper, to taste

Cosy and nostalgic, lightened up with a fresh citrus glaze, this Country Roast is a perfectly balanced lunch or dinner option (and makes for great leftovers – if there are any!).

METHOD

Leave the Country Roast out overnight so it can properly defrost to be glazed.

When you’re ready to prepare it, preheat the oven to 180°C. Using a sharp knife, make about 6-8 diagonal slices in the top of the Roast.

Place the Roast in an oven-proof tray - this will work better if it’s a snug fit, so all the juices from the glaze cook with Roast. Working carefully, slide a slice of orange into each cut. If you have any breakages, just secure them with a toothpick. Add a few whole cloves to each segment if you fancy too.

Mix together the mustard, sugar and olive oil, then cover the Roast in the glaze, and season with salt and pepper.

Bake in the oven for around 30 minutes. Remove and check the fruit hasn’t burnt. If it is beginning to char, cover in foil and bake for another 10 minutes.

Finally, steam the green beans. Take the Roast out of the oven, remove any toothpicks, and spoon in the green beans around the Country Roast straight into the dish to serve.

Eat straight away, and save any leftovers for sandwiches.

SERVES 6 people

PREPARATION TIME 10 minutes

COOKING TIME 40 minutes

4 FESTIVE FOODS FROM AROUND THE WORLD 5NEW ZEALAND SOY AND QUINOA COUNTRY ROAST IN AN ORANGE-GLAZE

Served with your favourite mustard, fresh greens and creamy mashed potato, this meatball dish is simple, savoury, and oh-so-scrumptious.

SERVES 4 people

PREPARATION TIME 15 minutes

COOKING TIME 30 minutes

INGREDIENTS

1 box Fry’s Traditional Burgers

1 white onion, chopped

1 tbsp olive oil

1 tsp dried sage

1 tsp dried thyme

1 tbsp French mustard

Plus homemade mashed potato, greens (we used asparagus and beans) and mustard, to serve

METHOD

Leave the Fry’s Traditional Burgers to defrost overnight.

When you’re ready to prepare the meatballs, preheat the oven to 180°C. Mix the onion, olive oil, dried sage, thyme and French mustard in a bowl.

Break up the burgers into small chunks and add to the bowl. Using your hands, mix everything until the Burgers have broken down.

Line an oven tray with greaseproof paper and roll up small meatballs from the mixture. You should be able to make around 12-14.

Place each meatball on the tray, and when all the mixture is used up, bake in the oven for 30 minutes.

Serve with mashed potato, steamed greens and mustard.

6 FESTIVE FOODS FROM AROUND THE WORLD 7SWEDISH CHRISTMAS MEATBALLS WITH CREAMY MASHED POTATO, GREENS AND MUSTARD

Sweet, crunchy and a little naughty, these glazed Braai-Sausages are a typical local-is-lekker South African meal – with a twist!

SERVES 4 people

PREPARATION TIME 15 minutes

COOKING TIME 15 minutes

INGREDIENTS

1 box Fry’s Braai-Style Sausages

1 cup Coca-Cola1/ 8 cup brandy

1 tsp Dijon mustard

2 tbsp white wine vinegar1/ 4 cup brown sugar

1 white onion

Skewers, for grilling

For the salad:1/ 2 cup crumbled feta-style vegan cheese (optional, or use any non-dairy cheese)

A handful of washed watercress1/ 4 cup walnuts1/ 4 cup pomegranate seeds

1 carrot, peeled and thinly sliced

2 plums, thinly sliced

Olive oil, as needed

METHOD

Combine all the glaze ingredients in a bowl and whisk to combine.

Heat up the barbeque or grill. Thread the Braai-Style Sausages perpendicularly through the skewers, then slice the onion into thick rings and thread them onto the skewers too.

Place the Sausages and onion rings on the grill, and use a small brush to baste with the glaze every few minutes. They’ll crisp up quickly, so be sure to turn regularly, basting as you go.

While the Sausages are grilling, assemble all the salad ingredients on a large platter, and drizzle with olive oil for a simple dressing.

When the Sausages are ready, serve with the salad and eat straight away.

8 FESTIVE FOODS FROM AROUND THE WORLD 9SOUTH AFRICAN BRAAI SAUSAGES IN A BRANDY AND COLA GLAZE WITH PLUM, WALNUT AND FETA SALAD

Make the morning after count with a stack of bold breakfast waffles, served with crunchy nuggets and sweet maple syrup. Pile them up high!

SERVES 4 people

PREPARATION TIME 20 minutes

COOKING TIME 15 minutes

INGREDIENTS

1 box Fry’s Chia Nuggets

1 1/ 3 cups soy or almond milk

1 tsp white wine or apple cider vinegar1/ 3 cup sunflower oil1/ 3 cup maple syrup1/ 3 cup oats

1 cup plain flour

1 1/ 2 tsp baking powder

Pinch of salt

1 tsp vanilla extract

Serve with maple syrup, nuts and seeds!

METHOD

Bake the Fry’s Chia Nuggets in the oven at 180°C until golden and crisp.

While they’re cooking, prepare the waffle batter.

Mix together the milk and vinegar in a mixing bowl and allow to curdle for a few minutes. Then pour in oil and maple syrup and whisk.

In another bowl, add in the oats, flour, baking powder and salt and combine.

Add the wet ingredients to the dry ingredients, mix to incorporate and add in the vanilla extract. Leave to sit for five minutes or so while you heat up the waffle grill.

When the grill is hot, spray or lightly grease the waffle griddle with oil, then ladle in the waffle batter. Pile up each waffle on a plate as you go until you’ve used up all the waffle mixture.

By now the Nuggets should be ready. Remove from the oven, and pile the up the Nuggest onto the waffles, pouring over maple syrup as you go. Stack them high and serve with plenty of coffee.

10 FESTIVE FOODS FROM AROUND THE WORLD 11AMERICAN CHRISTMAS DAY BREAKFAST WAFFELS WITH CHIA NUGGETS

For the perfect festive feast entrée, give these Prawn-Style, mango skewers a try. Served with a side of sweetcorn tacos, this dish is savoury-sweet, crisp and flavourful.

SERVES 4 people

PREPARATION TIME 20 minutes

COOKING TIME 10 minutes

INGREDIENTS

For the skewers:

Fry’s Battered Prawn-Style Pieces

2 mangoes, cut into chunks

Skewers, for grilling

For the lettuce tacos:1/ 2 cup sweetcorn

1 red pepper, chopped into small cubes

Half a cucumber, chopped into small cubes

1 tbsp olive oil

Salt and pepper, to taste

2 heads little gem lettuce

1 green chilli, sliced, for garnish

METHOD

Skewer the Battered Prawn-Style Pieces onto the skewers with chunks of mango and place on a high-temperature grill. The mango will cook quickly so be sure to turn often.

To assemble the lettuce tacos, combine the sweetcorn, pepper and cucumber in a bowl, drizzle with olive oil and season with salt and pepper. Then break off the larger pieces of the lettuce leaves, spoon the sweetcorn filling into each one and assemble on a large plate.

When the Prawn-Style Pieces are cooked through, add them to the taco plate and serve.

12 FESTIVE FOODS FROM AROUND THE WORLD 13AUSTRALIAN PRAWN & MANGO SKEWERS WITH LETTUCE AND SWEETCORN TACOS

This is a hearty and rich dish, with great depth of flavour that is a great addition to the Christmas table that will delight even the pickiest of eaters!

SERVES 4-6 people

PREPARATION TIME 20 minutes

COOKING TIME 20 minutes

INGREDIENTS

Fry’s Soy and Quinoa Country Roast3/ 4 cup chopped figs

1 large white onion, finely chopped

1 ciabatta, broken into small chunks1/ 4 cup olive oil1/ 4 cup pecans

4 tbsp cranberry sauce1/ 4 cup dried cranberries

parsley, finely chopped

METHOD

Before you begin, defrost the Fry’s Soy and Quinoa Country Roast for a few hours so it’s easy to crumble into the stuffing mixture.

Preheat the oven to 190°C. Grease a shallow ovenproof dish or line a flat oven tray with greaseproof paper.

Heat 1 1/ 2 cups of water in a pan and add in the chopped figs and onion. Boil for 5 minutes and then drain. In the meantime, take a large mixing bowl, and break apart the Country Roast into small chunks. If you have a food processor, whizz it for a few seconds (be sure not to chop it down too much). In the mixing bowl, add in the ciabatta chunks, olive oil, pecans, cranberry sauce, cranberries, drained figs and onion and chopped parsley.

Use your hands to mix everything together, and then spoon the stuffing into your oven-proof dish. Pat it down so it’s compact, then drizzle over with a little more olive oil.

Bake for around 20 minutes. If it starts to look burnt at the edges, cover with foil for any remaining time. Then remove from the oven and serve. This also works well in leftover sandwiches!

14 FESTIVE FOODS FROM AROUND THE WORLD 15GERMAN SAUSAGE, FIG AND PECAN STUFFING

Topped with white icing drizzle and garnished with fresh fruit and warming spices, this Gingerbread Bundt Cake is a classsic Christmas dessert.

SERVES 10 people

PREPARATION TIME 30 minutes

COOKING TIME 1 hour

INGREDIENTS For the cake: 180ml Stout (such as Guinness)1/2 tsp baking soda160ml maple syrup150g dark brown sugar50g caster sugar150g apple sauce100g sunflower oil1 tbsp freshly grated ginger300g plain flour 1/2 tsp baking powder1/2 tsp sea salt1/4 tsp black pepper1/2 tsp allspice1 tsp ground cinnamon1/4 tsp ground cloves2 tbsp ground ginger1/2 tsp ground nutmegFor the icing: 400g white icing sugarAround 50ml waterPlus orange zest, pomegranate seeds, star anise or rosemary, to serve

METHOD

Preheat oven to 180°C. Grease and flour a 9-inch bundt pan and set aside.

In a medium saucepan, bring the stout to a boil over medium-high heat. Remove from heat and stir in baking soda. The mixture will foam up vigorously. When it subsides, stir in the maple syrup, brown sugar and caster sugar until dissolved.

Pour into a medium mixing bowl and whisk in the applesauce, oil, and grated ginger until completely combined.

In a separate, large mixing bowl, whisk together the flour, baking powder, salt, pepper, allspice, cinnamon, cloves, ground ginger and nutmeg. Now whisk the stout mixture with the flour mixture. Stir until the ingredients are well-combined and smooth.

Transfer batter to prepared pan and gently tap the pan against the counter 3 to 4 times to break up any large air bubbles. Bake for around 45 minutes, until the top of the cake is firm to the touch and a toothpick inserted in the centre comes out clean. Remove from the oven and leave to cool in the pan on a wire rack for around 15 minutes, before inverting and removing from the pan. Return it back to the rack and allow to cool completely.

To decorate, combine the icing sugar and water until it makes a stiff, syrupy mixture. Drizzle over the top of the cake, followed by orange zest and pomegranates, or any combination of Christmas toppings you prefer.

16 FESTIVE FOODS FROM AROUND THE WORLD 17GERMAN GINGERBREAD BUNT CAKE WITH WHITE ICING DRIZZLE

You can find loads more great recipes online at www.fryfamilyfood.com Don’t forget to share your photos with us – we’d love to hear from you! #FrysFamily

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