Updated: Oct 27, 2020
4 Linda McCartney's Sausages 1 ripe avocado 2 cloves garlic 1 lime, juice only 1 tomato Few leaves of lettuce 1 red onion 1 head of corn 100 gm cheddar (leave out for vegan or swap with vegan cheese) 4 tacos/wraps Handful of fresh mint leaves, to garnish Dollops of sour cream (swap with hummus for vegan)
Cut the avocado in half, carefully slice the flesh into chunks inside the skin and scoop into a bowl with a spoon. Add 1 clove of crushed garlic, juice of ½ lime and a good pinch of salt and mix to combine. Press cling film onto the top of the guacamole to stop it going brown and set aside until you're ready to eat.
Cut the tomatoes into small cubes and add to a bowl. Add the rest of the lime juice, 1 clove of crushed garlic and a good pinch of salt and mix everything together. Set aside.
Place your baking tray in the oven and preheat to 200°C.
Take the hot tray out of the oven and add your veggie sausages. Bake for 15 minutes, until cooked through and lightly browned. While the sausages are cooking, prepare the rest of the toppings.
Cut the lettuce into strips, peel and thinly slice the red onion. Cut the corn off the cob and grate the cheese. Warm your tacos and get your sour cream and mint ready.
Build your tacos at the table, so everyone can add what they like!
Recipe Credit - LMC UK