Red Pepper & Butter Bean Sausages

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Making my own veggie sausages is something that I’d been meaning to do for a very long time. The shop variety tend to be heavily processed and often contain high levels of salt. These creations did take me a while and were rather messy to make, but worth the graft in the end!

INGREDIENTS (7 sausages)
•1 red pepper, de-seeded and roughly chopped
•1 clove of garlic, crushed
•2 shallots, peeled and chopped
•A handful of fresh spinach
•1 tbsp olive oil
•1 tsp black pepper
•1 can of butter beans, drained
•A tsp of dried oregano
•A few drops of soya milk
•A small cup of plain flour
•A small cup of breadcrumbs

Method
1) Place the first 6 ingredients on a baking tree and place in a pre-heated oven (180c), lightly roasting for 20 minutes (keep the oven on for the sausages).

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2) Mix the cooked ingredients with the butter beans, oregano and a drop of soya milk (to bind). Using a food processor or hand-held blender, blitz until a thick, dough-like mixture is formed.
3) Add some of the flour to the mixture, placing more on the work surface so that the mixture doesn’t stick!
4) Now time for the messy part; take a handful of the mixture, sprinkle on some of the breadcrumbs and roll into a sausage shape. This took me several attempts but I think I more- or-less perfected it by the seventh sausage! If they start to look a little dry, brush some of the soya milk over them.

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5) Cook in the oven for 10-15 minutes, or until golden.

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I served these with toast, tomatoes and a portobello mushroom for a perfectly vegan breakfast!

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