Apple & Sage Sausage Tostadas with Chipotle Lime Crema
Mexican-inspired flavours with a twist! These Field Roast Smoked Apple & Sage Plant-Based Sausages are loaded with flavours that you may not associate with Mexican cuisine. But when paired with a fresh apple salsa, a tangy chipotle-lime crema and spicy guacamole, look out for traditional flavour expectations… be prepared to dazzle your taste buds!If you love exploring creative weeknight dinners that break away from the ordinary, these plant-based tostadas belong on your table tonight.
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Tostadas & Base
- 1 package Field Roast Smoked Apple & Sage Plant-Based Sausages 12.95 oz / 367 g (4 sausages) or sausages of your choice
- 1 tablespoon olive oil 15 ml
- 12 crispy tostadas approximately 4 ½ inches / 11 cm diameter
- 1 ½ to 2 cups guacamole 360 ml - 480 ml
- 1 ½ cups shredded purple cabbage 112 g (about ¼ of a cabbage)
- 1 ½ cups shredded iceberg lettuce 75 g (about ¼ of a head)
- ¾ cup red onion 80 g finely sliced (about ½ of a large red onion)
- ¼ cup fresh cilantro leaves 10 g (or chopped)
Apple Salsa
- 1 Honeycrisp apple cored and very finely diced
- ¼ cup red bell pepper 35 g seeded and very small diced (about ½ of a pepper)
- ½ large jalapeño seeded and finely diced
- 2 tablespoons white balsamic vinegar (or substitute fresh lime juice) 30 ml
- 1 celery stalk very small diced (optional)
- 1 teaspoon sugar 4 g
- Salt and freshly ground black pepper to taste
Chipotle-Lime Crema
- 2 chipotle peppers in adobo sauce
- 1 cup plain dairy-free yogurt 240 g
- 3 teaspoons freshly squeezed lime juice 15 ml
- ½ teaspoon kosher salt 3 g
Instructions
Make the Chipotle-Lime Crema
- In a mini food processor or blender, combine the chipotle peppers, dairy-free yogurt, lime juice, and kosher salt. Blend until the chipotle pepper is entirely pureed and smooth. Taste, then adjust the lime juice or salt if needed. Pour into a small serving bowl and refrigerate for at least 30 minutes to let the flavours meld.
Prepare the Apple Salsa
- In a medium bowl, combine the diced Honeycrisp apple, red bell pepper, jalapeño, white balsamic vinegar, sugar, salt, and black pepper. Toss gently to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.
Cook the Sausages
- Preheat your grill or a grill pan over medium heat. Remove the casings from the Field Roast Smoked Apple & Sage Plant-Based Sausages. Toss the sausages in the olive oil or brush each one evenly. Cook for 8 to 10 minutes, turning occasionally, until evenly browned and heated through on all sides.
Slice the Sausages
- Transfer the cooked sausages to a cutting board and slice each one diagonally into 9 or 10 bite-sized pieces.
Build the Tostadas
- Spread 2 tablespoons of guacamole onto the center of each crispy tostada shell. Add a light sprinkle of shredded purple cabbage, iceberg lettuce, and sliced red onions. Layer 3 diagonal slices of the warm smoked apple sausage over the greens, top generously with the fresh Apple Salsa, add a light drizzle of the chilled Chipotle-Lime Crema, and finish with fresh cilantro leaves. Serve immediately!
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