Sweet Chilli & Sausage Stir Fry Recipe (vgn) (gfo)

By Luke Jones. Connect with him on TwitterFacebook or Instagram. 

sausage stir fry, by luke jones, health room

  • Serves: 2
  • Cooking time: 25 mins

We’ve really been getting into cooking stir fry dishes again lately. Probably because we’ve been really busy, and stir fries are quick as Usain on the 100.

I’ve had a lot going on recently with the blog. I added some FAQ pages about each of the topics I write about, which you may or may not have noticed. Probably not. I’ve also been preparing articles for a few magazines, working on a couple of other pretty exciting projects, and I’ve also take up triathlon training as a new hobby, which I realised takes a long ass time to do properly. We’ve also had stuff to finish off after moving into the new place, and Mickie has been preparing to start her teacher training too.

So yeah, add all that up and it makes for a busy past few weeks. So for food, stir fries it is.

This one in particular is one of our new favourites. It’s sweet, sticky, full of veggies, and very meaty (but not in the artery-clogging, animal-slaughtering kinda way). Who thought that adding a few veggie sausages and tahini to the mix could work so well? I’d even go as far as saying that this dish ‘woks’…

Get it? Anyone?

No?

Wow… Tough crowd…

sausage stir fry 5

INGREDIENTS

  • Your favourite vegan sausages. We used Sainsbury’s own, but Linda McCartney’s are pretty good too.
  • Your choice of noodles. We used a few nests of whole-wheat, but you could go gluten free if you want.
  • A load of veggies. We used peppers, green beans, red onions, ginger, broccoli, and a shed load of spring greens. Sometimes you can pick up ready chopped or frozen packs if you’re in a rush or feeling especially lazy.
  • A tin of pulses. Chickpeas go great, as do red kidney beans. Your preference my friend!
  • Soy sauce or tamari.
  • Teriyaki sauce
  • Sweet chilli sauce.
  • Tahini or cashew butter. Or both
  • A little rice or cider vinegar.

DIRECTIONS

  1. Preheat the oven, then you’ll probably want to start cooking your sausages. It depends which ones you use. Ours take about 20 mins from frozen, on about 150. So we chuck them in near the start.
  2. Chop your veggies. Sometimes it looks nice if you chop them into really fine strips. But we haven’t all got time for that. Once chopped, add to your wok and fry in a little water. Make sure they don’t dry out.
  3. The veggies should start to soften after about ten minutes. At that point, you might wanna think about cooking your noodles. Our whole-wheat ones took about 5 minutes to cook in a separate sauce pan.
  4. Add the noodles into the wok when they’re done, along with your choice of legumes. Remember to keep an eye on them sausages too!
  5. Now add in the sauce: a big squeeze of sweet chilli sauce, a tablespoon or two of tahini/nut butter, around a tablespoon of soy sauce/tamari, the same amount of teriyaki sauce, and about a teaspoon of rice vinegar.
  6. We’re almost done. When the sausages are done, chop them into chunks with a scissors and add to the pan. They’ll be hot, so be careful with your fingers.
  7. Mix everything together, perhaps adding a little more chilli sauce.
  8. Serve up, and maybe sprinkle with some sesame seeds and add a squeeze of lime on top. Because lime goes with everything.

If you liked this recipe and wanna find more, I’ve recently updated our recipe page here at Health Room, so you can find all your new favourites in one place.

 


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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