I hope you like this one because I was so proud when I put it together.
You know that I advocate easy, quick recipes and late-night snacking.
- Courgette Spaghetti (Tesco)
- Oregano, Garlic, Soy Sauce, Crushed Chili
- Vegetable stock
- Olive oil
- Vegan sausages
- Truffle mustard
As always, I love when I can just go my ingredients in a pan and serve a great dish 10 mins later.
For this recipe, I started with throwing spaghetti and bean sprouts in a pan together with oregano, garlic, chili, a spoonful of olive oil and my vegetable stock.
I added two glasses of water, covered the pan with a plate and moved on to my vegan sausages. My all time favorite, you may already know, are the vegan sausages from the Linda McCartney’s brand.
I mixed soy sauce and mustard together. Dunk my sausages (4 out of the 6) in the mix and put them in the oven (180°) for 15 mins.
This dish honestly takes 15 mins from start to finish. The spaghetti and bean sprouts were already cut and I made sure to unfreeze the sausages the day before.
I just cut the vegan sausages once cooked, added them to the vegetable mix and served hot with the soy sauce and truffle mustard sauce on the side.
What do you think?
Would you try it out?