Homemade Vegan Sausages. All natural, wonderfully nutritious, low calorie, low sodium and gluten free - a delicious alternative for a long, healthy and tasty life.
INGREDIENTS ------------------
[makes 6 - 8 sausages, depending on the size]
Sausage Filling
Option 1: White butter beans filling
240 g white butter beans, drained and mashed with a fork
2 tbsp pine nuts, roughly chopped
100 g [gf] oats, blitzed to oat flour
2 tbsp ground flaxseed / linseed
1 tbsp milled chia seeds
2 tbsp nutritional yeast
Option 2: Textured Vegetable Protein filling
140 g TVP
60 g [gf] oats, blitzed to oat flour
4 tbsp ground flaxseed / linseed
2 tbsp nutritional yeast
Seasoning
4 garlic cloves, minced
1 tsp rosemary [fresh or dry]
4 tsp oregano [fresh or dry]
1 tsp thyme [fresh or dry]
2 tsp savory
2 tsp cayenne or chilli flakes
1 tsp onion powder
2 tsp smoked paprika
2 tsp freshly ground black pepper
Basic broth
2 tbsp neutral vegetable oil
1 tsp white miso paste
2 tsp Himalayan salt
120 ml water for Option 1 [with butter beans beans]
or 480 ml water for Option 2 [with TVP]
2 tbsp coconut aminos [or soy sauce /tamari]
Casing
brown or white rice spring roll wrapper
200 ml warm water
1 tbsp coconut aminos [or soy sauce /tamari]
2 tbsp neutral oil for coating and frying the sausages
METHOD ---------------------
To make bean filling with Butter Beans:
Place all the ingredients for broth into a medium pot and bring it to a slow boil.
Add small amount of cooking oil to a small pan over low/medium heat. Add minced garlic and saute for 2-3 min.
Add the seasoning and continue roasting in a pan for ca. 3 min to release aroma from the herbs and black pepper.
In a large mixing bowl, combine mashed beans with the remaining filling ingredients, roasted garlic & herbs. Pour in the warm broth and stir well.
Pop the mixture into the fridge for ca. 15 min.
Next, form it into a sausage shape with your hands.
Place the formed sausages on a tray and put back into the refrigerator for about 15 minutes until they are fully firm. Add a bit extra oat flour or ground flaxseed / linseed if needed.
To make the filling with TPV
Place all the ingredients for broth into a medium pot and bring it to a slow boil.
Turn down the heat to low and add the TVP allowing it to soak up the broth for about 2 minutes. Stir in flaxseed / linseed and oat flour.
Add small amount of cooking oil to a small pan over low/medium heat. Add minced garlic and saute for 2-3 min.
Add the seasoning and continue roasting in a pan for ca. 3 min to release aroma from the herbs and black pepper.
Next transfer the roasted garlic & herbs to to TVP and stir well while continuing to cook over low heat for about 3 more minutes until it becomes thick and all of the liquid has been absorbed.
Allow it to cool enough to handle and then scoop out ca. 2 tbsp of filling per sausage. Form sausages with your hands.
Wrap the Sausage in the Casing
Add warm water, 1 tbsp coconut aminos / soy sauce and liquid smoke in a shallow bowl or square container large enough to lay the rice paper flat.
Add 1 piece of the rice paper to the liquid allowing it to rehydrate. Soak for about 30 seconds until it's soft, but not soggy and allow the excess water drip off.
Lay the rehydrated rice paper on a flat surface and place the formed sausage in the middle. Fold in the sides and then roll it up until the sausage is encased in the rice paper.
Coat with oil and cook or refrigerate in an airtight container until ready to cook.
Cook the Sausages
Fry the sausages in a frying pan on medium-low turning frequently. Cook for 7-10 minutes until heated through and the "skin" is crispy. (Turn slowly and carefully to avoid ripping the casing).
Or you can grill the sausages over low heat for 7-10 minutes. (Make sure to coat the sausage well with oil before placing on the grill and turn slowly to avoid ripping the casing.
Recipe Notes
Use the basic sausage recipe and use your favourite spices of choice for a variety of vegan sausages.
Coat the sausages in oil so they don't stick and keep in an airtight container in the fridge for up to 3 days until ready to cook.
When cooking, make sure to heat on medium-low and use enough oil so they do not stick to the cooking surface.
You can use either brown or white rice paper. The brown rice ones are slightly thicker and hold together a little bit better.
The brown rice wrappers need to soak slightly longer than traditional white spring roll wrappers.
You can use any rice paper of any shape: round, triangular or square.
Comments