Ingredients
- Red onions 2 small
- Tomato 1 ripe
- Oyster mushrooms 50g
- Mixed SpinneysFOOD Fresh Herbs A handful
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Self Raising Flour 65g
- Chickpea flour 50g
- Baking powder ½ tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Alternative milk 100ml
- SpinneysFOOD Bottled Drinking Water 115ml
- Future Farm Future Sausages 6
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Vegetable stock 250ml
- SpinneysFOOD Tomato Ketchup 1 tbsp
- Dark soya sauce 1 tsp
- Marmite 1 tsp
- Corn flour 1 tsp
- SpinneysFOOD Black Pepper, freshly ground To serve
Nutrition (Per serving)
- Calories 300
- Fat 9.5g
- Saturates 1g
- Protein 16.2g
- Carbs 37g
- Sugars 5.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Future Farm vegan sausage breakfast bake
European 20 Mins Prep · 60 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Finely slice 1 red onion. Slice the tomato into rounds. Separate the oyster mushrooms. Finely chop the fresh herbs.
- In a 20cm oven-proof frying pan, heat the oil and add the onion, tomato and mushrooms. Season with salt and place in the oven to roast for approx. 10-15 minutes, or until the onion is tender.
- Meanwhile, mix the flours, baking powder and salt in a bowl. Make a well in the centre. Whisk together the milk and 100ml of water in a separate jug and then add to the dry ingredients. Whisk until smooth. Stir the chopped herbs into the batter. Allow to rest for at least 15 minutes.
- Remove the pan from the oven and take the vegetables out of the pan and set aside. Place the sausages in the pan and place in the oven for 5-10 minutes, or until slightly golden. Remove the pan from the oven and pour in the batter, ensuring the sausages are not fully covered. Arrange the onion, tomato and mushrooms over the batter. Return to the oven and bake for 30 minutes, or until the batter is risen and golden brown.
- Meanwhile, prepare the onion gravy. Finely slice the remaining onion. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soya sauce and Marmite. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the corn flour with 1 tbsp of water (approx 15ml) in a small bowl until smooth. Stir the mixture into the pan. Simmer for 1-2 minutes until the sauce has thickened, stirring throughout. Generously season with freshly ground black pepper
- Serve the breakfast bake with the hot onion gravy and some fresh herbs.