*This is a sponsored post*
Happy 4th of July to all my fellow Americans!
Now that we are thoroughly into the summer, it is barbecue time of year. And being vegan doesn’t mean that I want to miss out on all of the tasty grilled foods. So I’ve partnered with The Fry Family Food Co to use some of their delicious vegan meat alternatives in simple recipes that you can throw onto the grill.
This recipe uses Fry’s Braai-style sausages which can be found at your local Sainsbury’s.
Ingredients:
For the chimichurri sauce:
small pack of coriander, finely chopped
small pack of flat-leaf parsley, finely chopped
2 cloves of garlic, minced very finely
1 small white onion, chopped finely
1 red chilli, deseeded and finely chopped
5 tablespoons of extra virgin olive oil
2 tablespoons of white wine vinegar
For the skewers:
cherry tomatoes
pearl potatoes
Fry’s vegan sausages, diced
red onion, chopped into thick slices
red pepper, chopped into thick slices
yellow pepper, chopped into thick slices
orange pepper, chopped into thick slices
courgette, cut into thick slices
button mushrooms
salt
bamboo skewers
Directions:
So your bamboo skewers do not burn when you grill them, soak them in water for an hour before use.
Whilst your skewers are soaking, start making your chimichurri sauce by adding all the sauce ingredients into a bowl and stirring very well. You can also whizz it up in the food processor if that’s easier.
Then parboil your potatoes for 10 minutes. Salt the water before adding in the potatoes as they will soak some of it up. Then set them aside to dry.
Assemble your skewers by alternating vegetables and sausages as desired.
Grill them for approximately 10-15 minutes, turning occasionally.
Serve up with a big dollop of your chimichurri sauce.
What’s your favourite thing to throw on a barbecue?
***This post is a collaboration with a brand but all thoughts and opinions are forever my own.***
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Vegan, gluten-free burrito bowls
Vegan Potato Salad
Spicy Vegan Noodles
Romesco Roasted Cauliflower
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