Mexi-terranean Tortillas with Vegan Sausages Vegan recipe
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Mexi-terranean Tortillas with Vegan Sausages

Prep 15 mins
Cook 20 mins
Serves 2

With the sunshine flavours of Cauldron Vegan Sausages combined with zingy tomatillo salsa and jalapeno tzatziki, this dish encompasses all that is great about Mexican and Mediterranean food!

Mediterranean Sausages Find out more

Ingredients

2-3 Cauldron Vegan Wholefood Sausages
2-3 flatbreads or wraps
1 tbsp olive oil
1 red onion, sliced
1 yellow or red pepper, sliced
2 cloves of garlic, crushed
75g Feta, crumbled (optional)
1 tbsp lime juice

For the Garlic Tomatillo Salsa:
¼ onion, peeled
2 clove of garlic
400g tin tomatillos, drained
Bunch of fresh coriander
Salt to taste

For the Jalapeno Tzatziki:
1 ripe avocado
1 small clove of garlic, peeled
Small bunch of mint
1 jalapeno, deseeded
½ tsp salt
½ tsp black pepper
¼ cucumber, deseeded and finely diced
Squeeze of lime juice

Method

  1. Cook the Cauldron Vegan Sausages as per pack instructions.
    Meanwhile, preheat the oil and fry the onion and pepper for 4-5 minutes until softened. Stir in the garlic and cook for 1-2 minutes longer.
  2. To prepare the tomatillo sauce, blacken the garlic and onion in a dry pan. Add the tomatillos and cook for 1-2 minutes longer. Allow to cool for 2 minutes then blitz in a food processor along with the coriander. Season to taste.
  3. Scoop out the avocado flesh and blitz with the garlic and mint. Stir in the diced jalapeno, seasoning, cucumber and lime juice.
  4. When the sausages are cooked, slice each into approximately four pieces. Warm the flatbreads, spread a generous amount of tomatillo sauce. Layer with onions and peppers and slices of sausage. Crumble the feta over and a spoonful of the jalapeno tzatziki.
  5. For garnish, try adding sliced radishes and a fresh coriander leaf.

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