Serves 3
This makes a great weekend breakfast or brunch, or have it for light and tasty dinner. It’s so versatile!
Ingredients
- 1 pack VFC Chick*n Sausages
- 1 onion (red or brown), diced
- 1 red pepper, diced
- 1 tbsp olive oil
- 2 cloves garlic, crushed/finely chopped
- 1-2 tsp Middle Eastern spice mix (or use ras-el-hanout or harissa spice mix instead of Middle Eastern spices, or just use a teaspoon each of cumin and smoked or plain paprika)
- 1 tin chopped tomatoes
- Black pepper and salt
- 150ml vegan Greek-style yogurt
- 75g vegan feta or Greek-style cheese
- Handful fresh parsley, roughly chopped
- Sourdough or ciabatta to serve
Method
- Cook the VFC Chick*n Sausages according to the pack instructions.
- Meanwhile, make the sauce. In a large heavy frying pan, fry the onions and peppers in the oil for about 5 minutes then add the garlic and dried spice mix and fry for another 30 seconds or so.
- Pour in the chopped tomatoes and season with black pepper and a pinch of salt. Simmer for 10 minutes.
- Add the sausages to the frying pan and nestle into the sauce. Cook for another 5 minutes or so then turn off the heat.
- Slice the bread and toast it – it’s great done on a griddle pan!
- Add a few dollops of vegan yogurt and crumble over the vegan feta. Add a pinch more of the spice mix and scatter over the parsley.
- Serve with the crunchy bread to mop up the sauce.