Chick*n Sausage Shakshouka

Vegan Chicken Sausage Shakshouka Made with VFC

Serves 3

This makes a great weekend breakfast or brunch, or have it for light and tasty dinner. It’s so versatile!


  • 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


  1. Cook the VFC Chick*n Sausages according to the pack instructions.
  2. 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.
  3. Pour in the chopped tomatoes and season with black pepper and a pinch of salt. Simmer for 10 minutes.
  4. Add the sausages to the frying pan and nestle into the sauce. Cook for another 5 minutes or so then turn off the heat.
  5. Slice the bread and toast it – it’s great done on a griddle pan!
  6. 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.
  7. Serve with the crunchy bread to mop up the sauce.

Join the rebellion

Be the first to hear about our plans, products and the date the revolution begins (shhh). We never spam because spam’s not vegan.