Vegetarian Parmesan Sausages with Avocado Dip

sausages

 

Okay, so not the best looking photo, but these were really delicious. Most vegie sausages taste kind of odd, but these tasted great and held together really well.

In to the thermomix, speed 5 for 10 seconds:

  • half a red capsicum
  • one onion, quartered
  • 1T olive oil
  • 1 clove of garlic

Add and combine, speed 6 10 seconds, or desired consistency.

  • 1T tahini
  • 1 can of chickpeas, drained and well rinsed
  • 50g parmesan cheese, or more
  • 80g of pulled apart bread crusts
  • handful of chopped garlic or onion chives

Prepare a plate with seasoned flour, then with floury hands, take a small amount of the mixture and form in to a sausage, flouring the outside really well. This amount made around 16 small chipolata size sausages.

Refrigerate for at least an hour, then shallow fry in hot oil.

I served these with a simple avocado, yoghurt and lemon dip. Oh, and the cup is just a little espresso coffee cup. Were also delicious with tomato relish as well.

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About pinksinks

Just a little place where I can store my recipes as I make them up, so I won't forget them. View all posts by pinksinks

One response to “Vegetarian Parmesan Sausages with Avocado Dip

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