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Avo Brunch
- hannahlouisedougla
- Oct 31, 2017
- 1 min read
INGREDIENTS:
Avocado
Baby Plum Tomatoes
Mushrooms
Sun-dried Tomatoes
Linda McCartney Red Pepper & Chorizo Sausages
Fresh Basil
2 Garlic Cloves
Vegan Pesto
METHOD:
Put oil in the pan (any will work, I use rapeseed). Chop the sausages into slices and cook in the pan for 5-10 mins.
Slice mushrooms and crush your garlic cloves then add both to the pan. After 5 mins, add in your tomatoes and some fresh basil.
Put the lid on and cook all your ingredients together for 5-10mins. Season with salt and pepper.
Serve on toast with fresh vegan pesto (see my recipe for homemade, walnut pesto). Drizzle with chilli oil, add a few fresh basil leaves and enjoy!
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