As seen in Adelady magazine, issue 2.
Keep your vegan buddies happy with this simple dish.
Image credit :: Naomi Giatas
Time :: 15 minutes
Serves :: 4
Ingredients
450g Plant Nation Roasted Chicken Style Sausages
300g buckwheat spiral pasta, or any other vegan pasta, cooked
1 cup yellow and red ripe tomatoes, chopped
½ red onion, diced
¼ cup chopped fresh coriander
¼ cup chopped fresh parsley
¼ cup pine nuts, toasted
¼ cup vegan pesto
⅓ cup pitted black olives
Black pepper, to taste
Salt, to taste
Olive oil, to taste
Squeeze of fresh lime, to taste
Method
- Heat a non-stick pan to medium and lightly oil. Cook the sausages, turning occassionally for 8–10 minutes, or until golden brown and cooked through. Remove from pan and chop into bite sized pieces.
- In a large bowl, combine the pasta, sausages, tomatoes, onion, coriander, parsley, black olives and pine nuts.
- Add in the pesto, salt, pepper and lime juice toss to combine. Taste and adjust as required, then serve.
We used: Plant Nation Roasted Chicken Style Sausages
Even the most dedicated meat eaters will love these lip-smacking vegan sausages. You can go all Bunnings on them and whack them in bread with sauce, add them to a casserole or do as we did, and make this delicious pasta. Head to the Plant Nation website and check out their full range of gluten-free vegan sausages and burgers, all low fat and high protein.
