Sausage Pattie & Smokey Beans with Cheddar & Jalapeno Scones
First job, make the scones… Pre heat oven to 180C. Place the flour and polenta in a bowl, using a fork mix in the vegan butter until you have a fine bread crumby mix. REALLY important you don’t over work the scone mixture. Add the grated cheese, coriander and jalapeno. Mix lightly.
Mix the egg replacer and soya milk together with the mustard. Add to the flour mixture and stir together, use your hands to combine to a rough dough. Again be super careful not to over work it.
Roll out the dough on a floured worktop to 2inch thick. Use a scone cutter to cut out two large scones. Place on a baking tray lined with greaseproof paper, glaze the top of the scones with a little soya milk mixed with a tsp of egg replacer. Bake in the oven for around 15 mins.
Tip the beans into a saucepan, add the BBQ sauce. Season with pepper and heat gently.
Wilt the spinach in a non-stick frying pan, with a drizzle of oil over a medium heat, season with salt and pepper. As soon as the spinach is wilted remove from the heat and set aside.
Cook the Meatless Farm plant-based sausage patties. Place a non-stick pan over a medium heat, drizzle in a little oil, place the patties in the pan and cook for 2–3mins on each side until cooked through.
To serve… cut the scones in half, spoon some of the spinach onto the bottom, then layer on the patties, pour the beans over and top with the scone top. Eat!
*We added some pickled chilli to ours for a little more heat and zing
4 Meatless Farm Plant-Based Sausage Pattie
1 tin baked beans
2 tbsp smokey BBQ sauce
2 tbsp chopped coriander
50g baby spinach
180g self-raising flour
45g fine polenta
50g vegan butter
60ml un-sweetened soy milk
100g vegan Cheddar (we love Violife)
20g egg replacer (we love Crackd)
2 tsp Dijon mustard
Pinch of sea salt
Extra handful of coriander, chopped
10g chopped jalepenos
There’s plenty more where this came from.
Why not try some of these recipes out and tickle your tastebuds.