Meatless Queso Sausage Breakfast Sliders

Makes 12 sliders
60 mins

Start your day with a delicious plant-based breakfast, Mexican-style! These vegan breakfast muffins are packed with potatoes, our Chipolata Sausages and fajita spices.

Ingredients

  • 3 packs Meatless Farm Plant-Based Chipolata Sausages
  • 12 slider buns
  • 4 King Edward potatoes (or similar), peeled & diced
  • 1 1/2 tbsp olive oil
  • 3 1/2 tbsp vegan unsalted vegan butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, de-seeded & chopped
  • 2 tbsp fajita spicing
  • 2 1/2 tbsp vegan butter
  • 40g plain flour
  • 375ml cups plant based milk

Method

  1. Season the The Meatless Farm Co. Meat Free Sausage Patties.
  2. Parboil the russet potatoes.
  3. Heat the oil and butter and fry the onion until caramelized. Add the potatoes and cook until crispy, then add the garlic. Cook until fragrant then add the jalapeños and fajita spice.
  4. Fry the patties on both sides while you make the queso sauce…
  5. Heat the butter in a saucepan before vigorously beating in the plain flour to make a smooth paste.
  6. Incrementally pour in the milk, beating it thoroughly each time, until you have a smooth sauce.
  7. Add the cayenne, smoked paprika and salt and stir through.
  8. Stir in the grated vegan cheese in stages until consistently smooth.
  9. Assemble the sliders by layering up the guacamole, Mexican-style home-fries, sausage patties, salsa and then cover in the queso sauce.

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