Mediterranean Skillet with Vegan Sausage and Tzatziki Cucumber Salad

My awesome friend gifted me three meals via Purple Carrot. This is the first one, and I'm in love.


What I changed: Used fancy EVOs, adjusted chopping techniques



Source: Purple Carrot | Serves: 2 | Time: ~30 minutes


Ingredients

1/2 cup #farro

1 tbsp mushroom & sage infused EVO

2 vegan sausages, sliced

1 tbsp garlic infused EVO

1 shallot, diced

1 garlic clove, minced

S&P, to taste

2 mini sweet peppers, chopped

1 14-oz can #chickpeas, drained and rinced


Cucumber Salad (mix it all together)

1 #cucumber, diced

1 garlic clove, minced

1/4 oz fresh dill

Juice from 1/2 lemon

1/4 cup cashew yogurt


To Serve

Wedges from the remaining 1/2 lemon


Instructions

Add faro to a small saucepan with 1 cup of cold water. Bring to a boil, reduce heat, and cook for 15-18 min (until water is absorbed).


Meanwhile, add mushroom & sage infused EVO to a nonstick skillet over medium heat. Add sausages and cook 5-6 minutes. Remove and put aside on a plate.


Then swirl some garlic-infused EVO into the skillet over med-high heat. Add the shallots, garlic, and S&P. Cook 3-4 minutes.


Add farro, mini peppers, and chickpeas to the skillet and cook another 4 minutes (until the farro is crispy).


Add the sausage back in to warm everything up. I think I did about 1-2 more minutes.


Serve the skillet into bowls. Squeeze some extra lemon juice and top with cucumber salad. Enjoy!




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