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| Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits. |
Making your own veggie sausages is surprisingly simple and quick, a great way to avoid ultra-processed meat alternatives full of undesirable preservatives, colourings and flavourings.
This recipe is gluten-free too. Many meat and meat-free sausages use breadcrumbs or wheat flour but here we use pulse flour, always a great alternative to cereal flour in baking and cooking. These sausages are full of good nutrients too, each serving containing 25g of protein.
They’re flavoured like traditional sausages with herbs like sage, thyme, rosemary and fennel, but you can easily swap these out for different seasonings. Try chilli and paprika, harissa or honey and mustard. Once steamed, the sausages can be frozen or kept in the fridge to be eaten later. You could also replace the chickpeas and marrowfat pea flour any of our other pulses and pulse flours.
Serves 4
IngredientsFor the veggie sausages:
For the chickpea & root mash:
To serve:
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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
