Stack’em high! This plant-based sausage pattie tower is a great way of elevating green vegetables to the next level.
Ingredients
- 4 Meatless Farm Plant-Based Sausage Patties
- 3 breakfast muffins sliced in half
- 4 tbsp sriracha mayo
- 10g rocket, washed
- ½ courgette, shaved into strips with a peeler
- 50g baby spinach
- ½ clove garlic finely chopped
- ¼ red chilli finely chopped
- 1 avocado sliced
- Olive oil
- ½ lemon or a splash of white vine vinegar
- Sea salt to taste
Optional extras…
Padron peppers, fried in olive oil and seasoned with salt
Method
- Place the shaved courgette in a bowl, dress with a drizzle of olive oil, a splash of white wine vinegar or lemon juice and a pinch of salt. Mix well and set aside.
- Next job is to wilt the spinach. In a non-stick pan, drizzle in some olive oil, place the pan over a low heat, add the garlic and cook gently for 1 minute, then add the chilli. Add the spinach to the pan, season with a little salt and plenty of pepper. Cook for 30 seconds, when the spinach starts to wilt remove from the heat, set aside.
- Place a non-stick pan over a medium heat, drizzle in a little oil, place the sausage patties in a the pan, cook for 2 -3 mins on each side. Whilst the patties are cooking toast the muffins.
- Now you’re ready to assemble your M*** F*** Double sausage patty tower…
Spread some of the sriracha mayo onto the bottom piece of muffin, top with the rocket, followed by on of the patties, top that with the courgette, then the middle slice of muffin, then the wilted sinach, then the second patty, top that with the avocado and spread some more sriracha mayo on the top muffin. - Grab bib and enjoy! (You can always have this as a single patty version, we just fancied a challenge!)
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