Birds Eye Garlic & Coriander Naan Sausage Wrap

Check out this delicious Vegan Sausage Burrito recipe with Birds Eye!

Done in 1 hour

Serves 2

Dish by Mia Jacobs

Ingredients

For the butter chicken inspired sauce:

1 tbsp olive oil

1/2brown onion, diced

2garlic cloves, grated

1/2 inchginger, grated

1 tsp garam masala

1 tsptandoori masala

1/2 tbspsugar

200gchopped tomatoes

100mlplant based double cream

For the salad:

8cherry tomatoes, quartered

1/4large cucumber, diced

1/2red onion, finely diced

1 tbsplemon juice

small handful coriander leaves, finely chopped

to tastesalt and pepper

For the yoghurt:

4 tbspplant based yoghurt

small handfulmint leaves, finely chopped

2garlic cloves, grated

1 tbsplemon juice

to tastesalt and pepper

To serve:

2garlic and coriander naan

4Birds Eye Green Cuisine Sausages

Got an urge for a sausage? Craving a curry? Want a wrap? Birds Eye have saved the day once again with their delicious Green Cuisine Cumberland Style Meat Free Sausages. I’ve whipped up a beautiful naan wrap with a creamy curry sauce, tangy salad and soothing vegan yoghurt - yummo.

Method

Start by preparing your sauce. Add your olive oil to a pan on a medium heat, then add your diced onion. Once the onion is starting to soften, add the garlic and ginger.

Once everything is soft and aromatic, add in your spices. Allow the spices to bloom in the oil, then go in with your sugar and chopped tomatoes. Cook this for 10-15 minutes, then blend until smooth. Stir through your plant based cream, season with salt and pepper, and set aside.

For the salad, combine your diced vegetables with the chopped coriander, lemon juice, salt, and pepper.

For the yoghurt, mix together your yoghurt, mint leaves, grated garlic, lemon, salt, and pepper.

Next, pan fry your Birds Eye Green Cuisine sausages for 10 minutes, or until golden brown and piping hot. Slice up the sausages diagonally, then toss in some of your silky sauce.

Warm your naan briefly in the oven, then build your burrito. Start with a generous layer of your herby yoghurt, then your saucy sausages. Top with your salad and a few extra coriander leaves, then wrap up and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.