Recipes
Date posted: 02/08/2021
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.