TIPS:
-In these this recipe I used vegan Field & Roast sausage but what's great is you can really play with flavours in the sausages or cheeses rather they are vegan or meat based....
-Make more sausage than you need to incorporate into other meals later in the week..saves time in a pinch
-Boil extra potatoes..put them as sides, mash them up or add to a salad later in the week or add to the extra sausage for another full meal!
FALL FLAVOUR FLATBREAD
INGREDIENTS:
1 large flatbread
3/4 sausages sliced into bite sized pieces..look for ones with apple or herbs..vegan, chicken or pork would all pair well
4/5 large red potatoes boiled
1 large red crisp apple (I like Honeycrips) chopped into bite size pieces
3/4 red beets (from a can or package from the produce section..usually by the lettuce)
4/5 teaspoons pesto (jar is fine or you can make your own if time allows)
2 tablespoons of olive oil
1 tablespoon butter or plant based butter
goat cheese (optional)
Rosemary/thyme (save a bit for garnish)
DIRECTIONS:
Pre heat oven 350
Cook sausage to package directions..bonus points if you can grill them!
Red potatoes - Cube into bite sized pieces and in a pan with olive oil and a bit of the rosemary and thyme saute until golden brown
Red apple - sauté in the butter on low heat until it just browns on edges - be careful not to over cook
Cut beets into cubes
Spoon about 4/5 teaspoons of pesto onto flatbread - spread evenly
Layer on sausage, potatoes, beets, and apples
Warm in oven about 15 minutes until heated through
Remove and top with crumbled goat cheese and a few fresh sponges of the rosemary and thyme
Enjoy!
-In these this recipe I used vegan Field & Roast sausage but what's great is you can really play with flavours in the sausages or cheeses rather they are vegan or meat based....
-Make more sausage than you need to incorporate into other meals later in the week..saves time in a pinch
-Boil extra potatoes..put them as sides, mash them up or add to a salad later in the week or add to the extra sausage for another full meal!
FALL FLAVOUR FLATBREAD
INGREDIENTS:
1 large flatbread
3/4 sausages sliced into bite sized pieces..look for ones with apple or herbs..vegan, chicken or pork would all pair well
4/5 large red potatoes boiled
1 large red crisp apple (I like Honeycrips) chopped into bite size pieces
3/4 red beets (from a can or package from the produce section..usually by the lettuce)
4/5 teaspoons pesto (jar is fine or you can make your own if time allows)
2 tablespoons of olive oil
1 tablespoon butter or plant based butter
goat cheese (optional)
Rosemary/thyme (save a bit for garnish)
DIRECTIONS:
Pre heat oven 350
Cook sausage to package directions..bonus points if you can grill them!
Red potatoes - Cube into bite sized pieces and in a pan with olive oil and a bit of the rosemary and thyme saute until golden brown
Red apple - sauté in the butter on low heat until it just browns on edges - be careful not to over cook
Cut beets into cubes
Spoon about 4/5 teaspoons of pesto onto flatbread - spread evenly
Layer on sausage, potatoes, beets, and apples
Warm in oven about 15 minutes until heated through
Remove and top with crumbled goat cheese and a few fresh sponges of the rosemary and thyme
Enjoy!