This one is the best ever, tastes lovely , creamy like buttter, It spreads well, melts like butter. Great for cooking. love it. the only problem is not enough places sell it yet.
Not a vegan or a vegetarian but these sausages are delicious, slightly more expensive than they perhaps need to be but its a treat to eat sausages that dont contain hidden and unexpected gristly bits so Im happy to pay the extra for no nasties.! I highly recommend!
½ Optional: chili flakes, unrefined salt, black pepper
Instructions
Preheat oven to 180°C (355°F). Line a baking tray with baking paper.
In a pot, bring 100 ml (0.4 cups) water and rice (quinoa) to a boil. Leave to cook over low heat for approx. 15 minutes, or until water has evaporated. Stir occasionally.
Cut squash in pieces of approx. 1 cm (1/2 inch). Drizzle half of olive oil and season with chilli flakes, salt and pepper to taste.
Place on a baking tray and bake on the middle rack for approx. 25 minutes until golden brown.
Mix remaining olive oil with vegan butter, lime juice and vegan honey to create a dressing.
Slice spring onion and mix with cooked rice, baked diced squash and dressing.