Oh for the love of a vegan sausage brunch !

Oh for the love of brunch! What’s not to love about a sharing dish on a lazy Sunday. V sausages were front and centre this morning. Every week I seem to conjure up a different sausage recipe (AKA whatever I feel like throwing in the food processor) As you all know I’m utterly useless for keeping track of quantities in my recipe but today you’re in for a treat as I actually wrote it down as I went along. Good girl Louise.

What you’ll need for the sausages 1/2 onion

1 x tin of drained black beans

100g of dried barley

50g pumpkin seeds

50g sunflower seeds

25g nutritional yeast flakes

25g panko breadcrumbs

1 tbls cumin powder

1 tbls coriander powder

1 tbls garlic powder

1 tbls paprika

1 tbls dried parsley

1 tbls chilli flakes

1 tbls fennel seeds

Pinch of cinnamon and nutmeg

Drizzle of hot sauce and kecap manis (if you don’t have kecap just combine a little maple syrup and soy sauce)

Salt and pepper for seasoning

Toast the fennel, pumpkin and sunflower seeds in a pan. Add the barley to a pot and cover with veg, bring to the boil and then reduce to a simmer for 20 min. Drain and set aside.

Add all the ingredients into a food processor and blitz.

Simple as that!

Roll into sausages or shape into burgers

Ideally leave in the fridge to chill for an hour You can always make them the day before and they will freeze really well also

You can bake at 180c for 30min, sauté in an oiled pan or air fry.

For this recipe I air fried them for 15 min before placing them into the dish

For the quick tomato sauce:

2 x 400g tins of tomato

2 tsp dried oregano

2 tsp dried basil

2 tsp dried parsley

2 tsp garlic powder

2 tsp sugar

1 tsp balsamic vinegar

Salt and pepper for seasoning

I added in a spoon of Rebel chilli here too as I love a spicy tom sauce

For the potato:

Peel, boil, drain and chop two potatoes

Add them to the dish after the sauce and sausages

Drizzle the dish with olive oil, salt and pepper and into the oven at 200c for 45 min

Remove and spoon in nuggets of art of zen foods cheddar and onion spread

Back under the grill for 5 minutes

Finish with a little more pepper, olive oil and fresh basil leaves

Dig in!

Best served with a crispy baguette. Mmmm

If you don’t fancy the from scratch approach simply buy a packet of vegan sausages and jar of pre made tomato sauce. ❤️ Louise

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