Back home Bonfire Night means two things: fireworks and food. And let me tell you, the food usually revolves around meat.
Excluding the beauty that is Parkin (super sticky and rich gingerbread specific to Yorkshire), my family’s bonfire food has always been: pie and peas with mint sauce (even when I ate meat I hated pork pies so this was just peas and mint sauce for me), chilli and rice (my mum made it with turkey mince when I stopped eating red meat, but by that time I was at uni and so not home for Bonfire Night anyway), or bratwurst with fried onions and ketchup.
Bonfire food basically has three requirements: meat, mess, and spice.
This recipe is one for all of your veggies out there. It kicks the meat out of the Bonfire food, but retains the joyful messiness of eating it, and the spice. Today I used Quorn sausages- the “Butcher’s Best” ones. However, use whatever sausages you like (if you are a meat eater then you can join in too), or if you’re a vegan then long pieces of roasted tofu would taste amazing as well (season it with turmeric, pepper, chilli powder and a little curry powder).
This recipe is quick, easy, and you’ll be able to get the ingredients at pretty much every supermarket going. It requires minimal effort, and so is definitely one for all of you who don’t have that much experience with cooking. You have caramelised red onions and mushrooms, green pepper to keep it slightly refreshing, and some peppery mustard and spicy chilli to keep you warm when watching fireworks. Let start…
Ingredients (serves 2)
- 1 red onion, sliced
- 1 garlic clove, crushed
- 1 handful of closed cup mushrooms, sliced
- 1tbsp wholegrain mustard (it’s got a punchier flavour, and some texture to it)
- 1/2 red chilli pepper, finely sliced
- 1/2 green bell pepper, chopped into very small chunks
- 2 meat-free sausages
- 2 wholemeal sub rolls, or hot-dog rolls
- Black pepper, salt, cooking spray
- OPTIONAL: Ketchup, gherkins, relish
- Preheat the oven and prepare the sausages according to packet instructions. Once the sausages are nearly done (say with 5- 10 minutes left), then begin the next step…
- Into a large pan place the onion and garlic, and gently cook until softened and golden. At this point add in the chilli and salt and pepper to taste, before cooking for a minute or so more.
- Slice open the bread rolls, and spread with mustard. Pile in the sautéed veggies, and then the sausages. Top with the green pepper, more mustard – and some ketchup and gherkins if desired (if I’d had them in then the latter would’ve been my preference, as these would be amazing with the flavours already here).