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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
- Peel and core the apple. Finely dice the apple and give it a quick rinse in the salted water. Deseed and juice the lemon.
- 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.
- 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.
- 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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