This veggie dish screams comfort. Creamy beans topped with the fantastic vegetarian sausages and a tangy salmoriglio to cut through all the richness.
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Serves
4
Vegetarian Sausage
For The Salmoriglio:
Lemon
Fresh Oregano
Parsley
For The Beans:
Shallot
Garlic Bulb
Drained Cooked White Beans
Spinach
Crouton
Lemon
Chilli Flakes
Olive Oil
Salt
Black Pepper
Serves
4
Vegetarian Sausage
For The Salmoriglio:
Lemon
Fresh Oregano
Parsley
For The Beans:
Shallot
Garlic Bulb
Drained Cooked White Beans
Spinach
Crouton
Lemon
Chilli Flakes
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the oven to 180°C.
Step 2.
For the salmoriglio: zest half of the lemon into a bowl. Pick the oregano leaves, discarding the stems. Finely mince the parsley stems as well. Add both to the lemon zest and mix together. Pour 60ml of olive oil into the herbs and squeeze in the lemon juice. Season with salt and pepper, mix and set aside.
Step 3.
Peel and thinly slice the shallot. Peel and thinly slice all the garlic.
Step 4.
Place the vegetarian sausages onto a baking tray with a drizzle of oil, toss to evenly coat. Roast in the oven for 18-20 mins, until the vegetarian sausages are golden.
Step 5.
Add 4 tbsp of olive oil into a frying pan with the shallot and garlic. Place on medium heat and cook until lightly golden, 3-5 mins. Stir the beans and spinach through until thickened and wilted, 3-4 mins. Remove from the heat. Taste and season with salt, pepper and lemon juice.
Step 6.
Serve the creamy beans into bowls, top with the vegetarian sausages, some salmoriglio, crushed croutons and chilli flakes.
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