Mexi-terranean Tortillas with Vegan Sausages

With the sunshine flavours of Cauldron Vegan Sausages combined with zingy tomatillo salsa and jalapeno tzatziki, this dish encompasses all that is great about Mexican and Mediterranean food!


2-3 Cauldron Vegan Wholefood Sausages

  • 2-3 flatbreads or wraps
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 yellow or red pepper, sliced
  • 2 cloves of garlic, crushed
  • 75g Feta, crumbled (optional)
  • 1 tbsp lime juice

Ingredients for the Garlic Tomatillo Salsa

  • ¼ onion, peeled
  • 2 clove of garlic
  • 400g tin tomatillos, drained
  • Bunch of fresh coriander
  • Salt to taste

Ingredients for the Jalapeno Tzatziki

  • 1 ripe avocado
  • 1 small clove of garlic, peeled
  • Small bunch of mint
  • 1 jalapeno, deseeded
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cucumber, deseeded and finely diced
  • Squeeze of lime juice


  1. Cook the Cauldron Vegan Sausages as per pack instructions
  2. Meanwhile, preheat the oil and fry the onion and pepper for 4-5 minutes until softened. Stir in the garlic and cook for 1-2 minutes longer
  3. To prepare the tomatillo sauce, blacken the garlic and onion in a dry pan. Add the tomatillos and cook for 1-2 minutes longer. Allow to cool for 2 minutes then blitz in a food processor along with the coriander. Season to taste
  4. Scoop out the avocado flesh and blitz with the garlic and mint. Stir in the diced jalapeno, seasoning, cucumber and lime juice
  5. When the sausages are cooked, slice each into approximately four pieces. Warm the flatbreads, spread generous amount of tomatillo sauce. Layer with onions and peppers and slices of sausage. Crumble the feta over and a spoonful of the jalapeno tzatziki
  6. For garnish, try adding sliced radishes and a fresh coriander leaf

Try just one meal #WorldMeatFreeWeek

supporters 27th Sept - 3rd Oct 2021 27th Sept - 3rd Oct 2021 · Get involved