Vegan Sausages
2017-09-16 08:26:20
Serves 4
Wet Ingredients
- ½ cup cooked cannellini beans (aka navy beans)
- ¾ cup + 1 tbsp) vegetable stock
- ⅓ cup aquafaba (from the cooked beans)
- 2 cloves garlic, peeled and chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut aminos
- 1 tsp liquid smoke
Dry Ingredients
- 1¼ cups vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tbsp buckwheat flour
- 2 tbsp dried onion flakes
To cook
- 8 cups vegetable stock
Instructions
- Bring the vegetable stock to boil in a large saucepan or stockpot.
- Blend the wet ingredients together in a jug or suitable container until smooth. (I use my trusty immersion blender.)
- Mix the dry ingredients together in a large bowl, then add the liquid.
- Mix well, making sure that everything is completely incorporated.
- Knead for a couple of minutes, then divide the dough into 8 equal parts.
- Cut 8 strips of cling film (saran wrap/plastic wrap), roughly 30cm (12") long.
- Place a vaguely sausage-shaped piece of the sausage dough onto the centre of the long edge of each piece of cling film, and roll up into a sausage shape. Tie the ends tightly.
- Refrigerate for at least one hour.
- Unwrap the sausages and place gently into the stock, reduce the heat, and simmer, uncovered, for 40 minutes.
- Once cooked, remove the sausages from the pot, and set aside to cool.
- Re-wrap the sausages tightly and refrigerate for at least five hours to firm up. Overnight is better.
To heat
- We basted the sausages lightly with a seasoned oil and grilled them on the Barbecue, but
the original recipe suggests to
- gently fry for a few minutes on each side (I recommend either a non-stick skillet with no oil, or a cast iron one with a little oil). If you're going to use them in a casserole, or with a sauce, etc.,
- there's no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.
- To store: keep in the 'fridge, in the wrappings for up to a week.
- They also freeze well.
Notes
- The original instructions said to boil the sausage still IN the cling wrap. My cling wrap is not boil-friendly and also, I don't boil food in plastic, even in the microwave. So! I refrigerated my sausages for a couple of hours before boiling them unwrapped and they held their shape beautifully - so there's no need to boil them in the plastic.
- The original recipe called for pork sausage seasoning, which I have never seen or heard of before, and definitely do not have at home, so I used Spike seasoning instead.
- I also didn't have coconut amigos so I used Bragg instead.
Some variations you might want to try
Variations
- Italian style - Omit the oil and sausage seasoning, and add...
- 2 tbsp tomato purée
- 4 cloves garlic
- 1 tsp chilli flakes
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 2 tsp dried basil
- ¼ tsp black pepper
- Smoked garlic - Omit the sausage seasoning, and add...
- 2 tbsp soy sauce
- 2 tbsp mesquite liquid smoke
- 6 cloves garlic
- 1 tbsp poultry seasoning
- ¼ tsp black pepper
- Spicy garlic - Add...
- 1 tbsp maple syrup
- 1 tbsp mesquite liquid smoke
- 8 cloves garlic
- 2 tsp chilli flakes
- 1 tsp smoked paprika
- ¼ tsp black pepper
- (Warning - these last ones do tend to mature and become more fiery the longer you store them!)
Adapted from yumsome.com
Adapted from yumsome.com
Sweet Vegan Living https://sweetvegan.net/
