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
Im a little vegan 