Enjoying a vegan breakfast has never been as tasty as this. This recipe is sweet, spicy, tangy and creamy. But it works. Trust us!
Ingredients
- 1 pack Meatless Farm Plant-Based Chipolata Sausages
- 1 medium onion, sliced
- 1 clove garlic, sliced
- 200g chopped chestnut mushrooms
- 200g passata
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 100g vegan cream cheese
- 1 bag fresh spinach
- Jar of mango chutney
- Jar of pickled red onions
- Crispy shallots
- Bunch of coriander
- 4 Roti Breads
- Fudco Dry Garlic Chutney (available at Sainsbury’s)
Method
- This is a kick ass sandwich so do it properly! Sweat your onions for 10-15 mins or until caramelised. Add the garlic, smoked paprika and a splash of water. Add your chopped mushrooms and increase the heat. Get a nice colour on the mushrooms then add the passata and a little water, followed by the cream cheese and mustard. Mix well and season.
- Add the Fudco dry garlic chutney to your sauce – this is a game-changer!
- Grill, roast, pan cook or air fry your Meatless Farm Plant-Based Chipolata Sausages until evenly coloured.
- In a dry pan, warm your roti and it’s time to plate in this order…
- Roti. Check. Fresh Spinach leaves. Check. #Sausagesnestledintothelovelytomatoeycurrysauce. Check. Mango chutney. You mad? Check. Pickled red onions. Stop please. what? Crispy shallots & coriander.
- Devour.
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There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
