If you haven’t noticed by now, I’m a fan of vegetarian sausage. (Rather than insert a joke here, sausage recipe inserted instead). Seriously though, it’s the one faux meat product that, in general, is consistently tasty. It must be all the herbs/spices they pump in there, which renders it free of too many needed adjustments. All you really have to do is finish it off with a few quality toppings, and vegetarian sausage suffices as a rather satisfying and easy meal. And that’s without nearly the grease content of the meat-filled links.
For this meal, I called on roasted beets and avocado to spruce up the veg. links I had. Beets are in full throttle at my CSA job, and I figured if I’m going to get my hands all red for the customers, I might as well continue tie-dying them for my own dinner. The red roots make great sandwich toppers. They add a soft, yet steaky component to the bread, with a sweet flavor that pairs perfectly with the savory sausage. And I can never get enough avocado. It’s a creamy addition that lends itself well to almost everything. For an extra hit of flavor, whip up some cilantro guacamole to spread on the bread. Serve with a side of salsa or hot sauce, and enjoy!
