Vegan Breakfast Bhajis

Prep – Time: 10mins - Cooking Time: 4mins - Serves: 4

Serve your crispy onion bhajis with cooling Dairy Free Yogurt and Mango Chutney Dip , eat alongside a homemade a delicious curry. These are so easy to make with our Vegan Breakfast.


  • x1 pack Vegan Breakfast Sausages
  • x2 Onions (finely sliced)
  • 100g Chickpea/Gram Flour
  • ½ tsp Turmeric
  • 150ml Vegetable Oil

 For the Dip

  • 3 tbsp Dairy Free Yogurt
  • 1 tbsp Mango Chutney


  1. Soak the onion in cold water while you make the base mix. Sift the flour into a bowl, then add the turmeric and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
  2. Remove the skins from the Vegan Breakfast Sausages and slice the sausages in half. Roll each half into a ball. Continue doing this for the remaining sausages.
  3. Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown.
  4. Once the oil is hot enough, grab a vegan breakfast ball and dip it into the batter. With a spoon cover the rest of the ball with batter until it’s all covered.
  5. Lower the heaped tbsps of the bhaji mixture and balls into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, for about 3-4 mins, turning half way. 
  6. Once cooked through, drain on kitchen paper. Serve up with the yogurt and mango chutney dip.


 Nutritional Information

For Bhajis Only

Per 100g  Per Portion
Energy 1498kJ/362kcal 2217kJ/536kcal
Fat 29g 43g
Of Which Saturates 2.2g 3.2g
Carbohydrates  15g 22g
Of Which Sugars 4.6g 6.9g
Protein 6.4g 9.4g
Salt 0.11g 0.17g
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