2 Serves
- x4 VeganReady Nature’s Sausage, defrosted
- 2 portobello mushrooms, stems trimmed
- 2 cups spinach
- 2 medium tomatoes, sliced in half
- Olive oil
- Salt to taste
Baked Beans
- 1 240 g can navy, cannellini or butter beans, drained
- 2 tablespoons onion, minced
- 1-2 cloves garlic, minced
- 3 tablespoons ketchup
- 2 ½ tablespoons monk fruit (or other sweetener of choice)
- 1 tablespoon smoky BBQ sauce
- 2 teaspoons apple cider vinegar
- ½ teaspoon Sriracha hot sauce (optional)
- Pinch of salt
Method
- Preheat the oven to 180C. Whisk together all Baked Beans ingredients in a bowl except the beans. Then add the beans and toss in the dressing. Transfer to a small baking dish and bake for 30 minutes.
- While the beans bake, prepare the rest of the ingredients:
- Pan fry the portobello mushroom in some olive oil, a splash of water and pinch of salt, until soft.
- In the same pan, fry the tomato until you get some good colour on each side and it begins to soften.
- Pan fry the Nature’s Sausages in some oil until golden crispy.
- Pan fry the spinach in some olive oil, a splash of water and a pinch of salt, until wilted.
- Arrange all of the items onto plates. Serve with ketchup.