Meatless Farm Plant-Based Tangy Chipolata Breakfast Rotis

Tangy Chipolata Breakfast Roti

Serves 4
25 mins

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 Pork and Apple 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

  1. 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.
  2. Add the Fudco dry garlic chutney to your sauce – this is a game-changer!
  3. Grill, roast, pan cook or air fry your Meatless Farm Plant-Based Pork and Apple Sausages until evenly coloured.
  4. In a dry pan, warm your roti and it’s time to plate in this order…
  5. Roti. Check. Fresh Spinach leaves. Check. #Sausagesnestledintothelovelytomatoeycurrysauce. Check. Mango chutney. You mad? Check. Pickled red onions. Stop please. what? Crispy shallots & coriander.
  6. Devour.

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