• Serves 4
  • Prep Time 20
  • Cook Time 10
  • Difficulty Easy
  • 1 Vegie Delights™ Vegie Roast, sliced into 8-10 even slices
  • 3 tsp Chinese 5 spice
  • Pinch of sea salt flakes
  • 3/4 cup panko bread crumbs
  • 1/4 cup plain flour
  • 1 egg, lightly beaten
  • 2 tbs olive oil

For the slaw:

  • 1/4 medium Chinese cabbage, finely shredded
  • 1 green apple, cut into matchsticks
  • 1 bulb fennel, thinly sliced and chopped
  • 2 spring onions, thinly sliced
  • 1 tbs black sesame seeds
  • Juice of 1 lemon
  • 2 tsp sesame oil
  • 3 tbs mirin seasoning
  • 2 1/2 tbs rice wine vinegar
  1. In a small bowl combine the lemon juice, sesame oil, mirin and rice wine vinegar. Season with salt and pepper to taste. Toss all of the remaining slaw ingredients together in a bowl. Pour over the dressing and mix to combine. Set aside so the dressing has time to be absorbed.
  2. Lay out 3 small bowls on the countertop. Place the flour in one, the beaten egg in the next and combine the Chinese 5 spice, salt and breadcrumbs in the last. Coat each slice of Vegie Roast in first flour, then egg and lastly the breadcrumb mixture. Make sure each piece is evenly covered with the coating and shake to remove any excess.
  3. Heat the oil in a fry pan over medium heat. Once the oil is hot, place 4-5 slices of roast into the fry pan to cook. Cook for 2-3 minutes on each side so that the breadcrumbs are toasted and golden.
  4. Serve the crispy roast pieces with slaw.

This crispy roast could also be served with steamed greens and rice.

Per serve
Energy (kJ)
1690
- Energy (Cal)
403
Protein (g)
28
Fat (g)
21
- Saturated Fat (g)
4
Carbohydrate (g)
56
- Sugars (g)
20
Dietary Fibre (g)
7.1
Sodium (mg)
936
Potassium (mg)
423
Iron (mg)
5
Calcium (mg)
71

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