Vegan Sausage

Vegan_Sausage_Recipe_001

I can’t believe I have never tried making my own vegan sausage since I am obsessed with the taste. If anyone wonders why I don’t just eat a regular sausage, it’s because meat has always given me heart palpitations and I’ve come to avoid meat as much as I could, but I still love the taste so I love to find replacements. This one was a pretty good success, I will say, because it really did remind me of how sausages are. Though, there is a distinct difference, but it’s good enough to satisfy me!

I think I must have gotten inspired to do this because I’m never sure what they add to store bought vegan “meats”, and I just feel better making my own food. I also don’t want to depend on a certain brand because sometimes, they can even stop making them!

Vegan_Sausage_Recipe_002

I think these sausages turned out a little hard to cook because there were a little too much liquid, but because I baked them for another 20 minutes, it turned out really nice. Some may think it’s not salty enough, so if you really like your sausages full of salt, then add a little salt or more soy sauce.

You can do so much with this recipe, such as make soups with it, make sausage rolls, hot dogs and even fried rice! I shall leave it up to you on deciding how you are going to use this, but you can make these and store them in your fridge for a week (or freezer for much longer).

Vegan_Sausage_Recipe_003

Just a note: I made the broth at home with scraps from my kitchen, such as potato and sweet potato peels, stems from cauliflower, broccoflower and cabbage, onions, carrots and mushrooms.

Vegan Sausage

2 tablespoons sunflower seeds, pre-soaked
3 white mushrooms, finely diced
1/4 cup red/yellow onion, finely diced
1 garlic clove, minced
1 teaspoon extra light olive oil
A sprinkle of Himalayan/Sea salt
5 pieces sundried tomato (in olive oil)
1/2 cup pinto beans, mashed
2 tarragon leaves
1 cup and 1 tablespoon vital wheat gluten
1/4 cup brown rice flour
1/4 cup nutritional yeast
3/4 cup homemade vegetable broth (instructions here*) or regular vegetable broth
2 tablespoons low sodium soy sauce
1 teaspoon pure maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed fennel seeds
1/4 teaspoon black pepper
1/8 teaspoon allspice
A pinch of red pepper flakes

Soak the sunflower seeds in warm water before you do anything else. Then, dice the mushrooms, onion and garlic very finely (almost into mince). Add a teaspoon of extra light olive oil in the frying pan and turn the heat on medium high (5) and saute the diced mushrooms, onion, garlic and a sprinkle of salt for about 10 minutes.

Meanwhile, remove all the water from the sunflower seeds and toss that into the blender, along with the sundried tomatoes, pinto beans and tarragon leaves. Once the veggies finish sauteing, add them in it too. Pulse and blend until they’re almost smooth. You don’t want to puree them into mash, but you don’t really want chunks either, and be sure that the sunflower seeds are well blended because you don’t want to end up with whole sunflower seeds. (Kind of happened to me!)

Vegan_Sausage_Recipe_Steps_001

Spoon the mixture in a large bowl and add the cup of vital wheat gluten, brown rice flour, nutritional yeast, then all the spices including the soy sauce, maple syrup, garlic powder, onion powder, smoked paprika, thyme, oregano, fennel seeds, black pepper, red pepper flakes and allspice. Get your hands dirty and knead the dough. If you see any large chunks, now’s the time to crush em’ with your hands.

Vegan_Sausage_Recipe_Steps_002

Divide the dough into three or four equal parts and roll them into logs, the shape of a sausage. Be sure you roll them as nicely as you can! Start boiling a pot of water in the steamer. Get aluminum foil ready and wrap each of the sausage into a piece of foil.

Vegan_Sausage_Recipe_Steps_003

Once the water in the steamer has come to a semi boil, put the wrapped sausages inside and steam for 50 minutes on high heat. 10 minutes before the time, preheat oven to 350°F (176°C). Once the sausages have steamed for 50 minutes, remove the foil and place them on a greased oven tray.

Bake in the oven for about 10 minutes, then flip over and bake for another 10 minutes. This will dry off the sausage and harden it, as well as give it a little crunchy crust.

Vegan_Sausage_Recipe_004

Vegan Sausage
Serves: 6
 

Ingredients
  • 2 tablespoons sunflower seeds, pre-soaked
  • 3 white mushrooms, finely diced
  • ¼ cup red/yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon extra light olive oil
  • A sprinkle of Himalayan/Sea salt
  • 5 pieces sundried tomato (in olive oil)
  • ½ cup pinto beans, mashed
  • 2 tarragon leaves
  • 1 cup and 1 tablespoon vital wheat gluten
  • ¼ cup brown rice flour
  • ¼ cup nutritional yeast
  • ¾ cup homemade vegetable broth or regular vegetable broth
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon pure maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed fennel seeds
  • ¼ teaspoon black pepper
  • ⅛ teaspoon allspice
  • A pinch of red pepper flakes

Instructions
  1. Soak the sunflower seeds in warm water before you do anything else. Then, dice the mushrooms, onion and garlic very finely (almost into mince). Add a teaspoon of extra light olive oil in the frying pan and turn the heat on medium high (5) and saute the diced mushrooms, onion, garlic and a sprinkle of salt for about 10 minutes.
  2. Meanwhile, remove all the water from the sunflower seeds and toss that into the blender, along with the sundried tomatoes, pinto beans and tarragon leaves. Once the veggies finish sauteing, add them in it too. Pulse and blend until they’re almost smooth. You don’t want to puree them into mash, but you don’t really want chunks either, and be sure that the sunflower seeds are well blended because you don’t want to end up with whole sunflower seeds. (Kind of happened to me!)
  3. Spoon the mixture in a large bowl and add the cup of vital wheat gluten, brown rice flour, nutritional yeast, then all the spices including the soy sauce, maple syrup, garlic powder, onion powder, smoked paprika, thyme, oregano, fennel seeds, black pepper, red pepper flakes and allspice. Get your hands dirty and knead the dough. If you see any large chunks, now’s the time to crush em’ with your hands.
  4. Divide the dough into three or four equal parts and roll them into logs, the shape of a sausage. Be sure you roll them as nicely as you can! Start boiling a pot of water in the steamer. Get aluminum foil ready and wrap each of the sausage into a piece of foil.
  5. Once the water in the steamer has come to a semi boil, put the wrapped sausages inside and steam for 50 minutes on high heat. 10 minutes before the time, preheat oven to 350°F (176°C). Once the sausages have steamed for 50 minutes, remove the foil and place them on a greased oven tray.
  6. Bake in the oven for about 10 minutes, then flip over and bake for another 10 minutes. This will dry off the sausage and harden it, as well as give it a little crunchy crust.

 

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