Ingredients
- Quorn Vegan Cumberland Sausages 10
- Vegetable oil 1 tbsp
- Coleslaw, made with vegan style mayonnaise 500g
- Baguettes, freshly baked (dairy free) 10
For the chimichurri sauce
- Flat leaf parsley 60g
- Dried oregano 4 tsp
- Garlic cloves 4
- Red wine vinegar 1 tsp
- Chilli flakes or to taste 1⁄2 tsp
- Olive oil 4 tbsp
- Seasoning
Method
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- Preheat the oven to 180C / gas mark 4.
- Lightly brush the Quorn Vegan Cumberland Sausages with the oil and bake for 15-18 minutes or until core temperature is reached.
- To make the chimichurri sauce; place all the ingredients into a food processor and puree to a paste.
- Slice the baguettes across the top, fill each with 50g of coleslaw.
- Cut each sausage into 5 on the diagonal and place across the top of the coleslaw. Top with a spoonful of the sauce.
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