Chargrilled Vegan Sausage Paninis with Kale Pesto and Chilli Oil

Chargrilled Vegan Sausage Paninis with Kale Pesto and Chilli Oil

Chargrilled Vegan Sausage Paninis with Kale Pesto and Chilli Oil

The perfect veggie-loaded sandwich for your next brunch session or summer barbeque.

Packed with dairy-free kale pesto, veggies, sausage and vegan cheese. Simply dip in some chilli oil to add the perfect tangy kick to each bite.

Total Time: 1 hour 5 minutes

Servings: 8

Total Time: 1 hour 5 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 22.5 22.5 g kale
  • 10 10 g nutritional yeast
  • 8.75 8.75 g roasted almonds
  • 1.875 1.875 ml lemon juice
  • 0.25 0.25 small cloves garlic
  • 22.5 22.5 ml olive oil
  • Salt and pepper
  • Chilli Oil
  • 0.375 0.375 spring onions
  • 0.25 0.25 cloves of garlic
  • 0.125 0.125 Tbsp nutritional yeast
  • 0.125 0.125 Tbsp lemon juice
  • 0.5 0.5 chillies
  • 22.5 22.5 ml olive oil
  • Salt and pepper
  • Sandwiches
  • 1 1 Fry’s Traditional Sausage
  • 1 1 panini rolls
  • 100 100 g large brown mushrooms, cooked
  • 75 75 g tomatoes, thinly sliced
  • 1 1 vegan cheese slices

Method

Kale Pesto

  1. Combine the kale, nutritional yeast, almonds, lemon juice and garlic in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Chilli Oil

  1. Combine the spring onions, garlic, nutritional yeast, lemon juice and chillies in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Sandwiches

  1. Lightly fry the Fry’s Traditional Sausage in a frying pan over medium heat until heated all the way through. Slice each sausage in half, lengthwise.
  2. To assemble, slice each roll open and spread the inside of each half with the kale pesto. Assemble the toppings on the base of each roll by starting with a slice of vegan cheese. Add 2 mushrooms, 2 slices of Fry’s Traditional Sausage and a few slices of tomato to each sandwich. Top with the other half of the bun.
  3. Cook the sandwiches over medium heat coals in a frying pan for 10-12 minutes, turning regularly until golden, crisp and lightly browned. Serve each sandwich with chilli oil for dipping or drizzling.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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