INGREDIENTS

• Vege Fish Stick
• ¼ apple
• ¼ lemon
• 3 tablespoons pickled cucumber
• 2 tablespoons yogurt
• 2 tablespoons Vege Mayonnaise
• 1 teaspoon parsley
• 1 teaspoon Vege Seasoning
• 1 teaspoon pepper powder
• ½ teaspoon salt
• 300g Vege Mini Sausages
• 200g Vege Spaghetti Sauce
• mixed shredded cheese
• basil leaves

DIRECTIONS

1. Peel and core the apple. Finely dice the apple and give it a quick rinse in the salted water. Deseed and juice the lemon.
2. To make tata sauce, place the apple cubes, lemon juice, pickled cucumber, yogurt, Vege Mayonnaise, parsley, Vege Seasoning, pepper powder, salt into a bowl and whisk to combine. Then put it in the fridge.
3. Defrost Vege Fish Stick thoroughly, then fry it at 150℃ for 3 - 5 minutes until golden. Plate up and drizzle with the tata sauce before tucking in.
4. Preheat the oven to 150℃. Defrost the sausages thoroughly. Place all in a heatproof bowl, drizzle the sauce, then arrange the cheese on top. Roast in the oven for 15 minutes and finish with a few basil leaves on top.

Made with Vegefarm Products

• VEGE BUFFALO WINGS
• VEGE CRISPY CHICKEN TENDER
• VEGE FISH STICK
• VEGE SPAGHETTI SAUCE
• VEGE MINI SAUSAGE

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