Veggy sausages

Sunday breakfast/brunch/lunch is probably the meal I most consistently enjoy and look forward to. A fry-up is on my list of old favourites, served with these very tasty veggy sausages. They also freeze brilliantly if you don’t eat them all.

Do take a look at some of my other favourite breakfast/brunch recipes.

Recipe (makes approx 16)

• 200g unsalted cashews, soaked overnight if you have time
• 200g cooked vac-packed chestnuts
• 250g firm tofu
• 1 small red onion, peeled and grated
• 1 red chilli, deseeded and roughly chopped
• 150g breadcrumbs
• A few sprigs of fresh thyme, leaves picked and roughly chopped
• 100g cheddar cheese, grated
• 1 tbsp soy or tamari sauce
• 1 egg, beaten

How to make

• Put the cashew nuts and chestnuts into a food processor and blitz to a fine-ish breadcrumb texture.
• Mash up or finely chop the tofu (depending on whether it is silken tofu which can be mashed or the other type) in a large mixing bowl
• Add the rest of the ingredients except the olive oil and mix well.
• Put a little oil onto your hands and shape the mix into sausage shape. Lay them on an tray and put them in the freezer to firm up for 5 minutes or so if cooking straight away. Otherwise put them in the fridge until you are ready to fry them.
• If freezing, they can be reheated in the oven either defrosted or from frozen.