1. Plant-based shakshuka:
1 T oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 chillies, seeds removed and chopped
3-4 garlic cloves, minced
2 t ground coriander
2 t ground cumin
1 T smoked spanish paprika
1 T tomato paste
2 x 400 g cans whole unpeeled cherry tomatoes
2 t oil
Beyond Sausauge® Hot Italian Plant-Based Sausage 4pk
349 g tofu, cubed and panfried
Fresh lime juice
1. Heat oil in a large saucepan. Add the onions and cook for a few minutes until translucent. Add the celery, carrots, chilli, garlic and spices. Cook until fragrant and golden.
2. Add the tomato paste and cherry tomatoes. Cover and allow to simmer for about 45 minutes, removing the lid for the last 15 minutes to reduce.
3. Meanwhile, heat oil in another pan over medium to high heat. Pan fry the sausages until golden. Remove from the pan, slice and add to the shakshuka with the panfried tofu.
4. Serve warm with hummus, toasted ciabatta, avocado, coriander and a squeeze of fresh lime. (Serves 4)
2. Plant-based hot dogs
2 t oil
Beyond Sausage® Original “Brat” Plant-Based Sausage 4pk
4 Pretzel rolls or small baguettes, buttered and lightly toasted
4 T whole grain mustard
4 t hot English Mustard
4 T sauerkraut
2 T Prepared red cabbage
12 slices of Sweet-and-sour gherkins
1 Brush the oil over a griddle pan and heat on high. Grill the sausages until golden and remove from the heat.
2 Assemble the hot dogs. Add the mustards to each roll, aslong with a scoop of sourkraut and red cabbage to each. Add the sausages and finally some sliced sweet-and-sour gherkins. Serve with crisps on the side. Enjoy!