Plant Based Mexican Sausage

Dinner, Lunch, Vegan

My Plant Based Mexican Sausages have a melted vegan cheese topping, sautéed pico de gallo and spicy plant based sausages.


Plant Based Mexican Sausages

4-6 Plant based sausages
4-6 rolls

Pico De Gallo:
1 jalapeño, seeds removed, chopped
1 tomato, chopped
1/2 White onion, chopped
Juice of a lime
1 Teaspoon of smoked paprika
Himalayan salt and pepper

Vegan Cheese Sauce:
1 Cup of vegan shredded mozzarella cheese
1/4 Cup of vegan cream cheese
1/2 Cup of unsweetened almond milk
1/4 Teaspoon of turmeric
1 Teaspoon of smoked paprika
1/4 Teaspoon of mustard powder
1/4 Teaspoon of onion powder
1 Teaspoon of Italian seasoning
1 Teaspoon of cornstarch
Himalayan salt and pepper

-In a cast iron skillet, add olive oil to a medium high heat pan. Add the chopped onion and cook for about 3 minutes until translucent. Then add the tomatoes, jalapeño pepper and sauté for about 5 minutes until vegetables are softened. Remove from the pan and set aside.
-Cook plant based hot dogs according to directions on packaging. Then set aside.
-Add the nondairy milk to a medium size saucepan then add the vegan cream cheese and bring to a simmer. In a separate bowl, combine the cornstarch and spices then combine. Once the vegan cream cheese is melted into the milk, slowly whisk in the spice mixture. When the sauce bubbles, start adding shredded cheese a little at a time so it’s melts evenly. Set it aside off of the heat. You can heat again if necessary until creamy.
-To assemble add the plant based sausage to the roll with the vegan cheese sauce and topped with sautéed vegetables then serve with your favorite salad. Enjoy!


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