Easy and Delicious Soy-Free Vegan Sausages!
Ingredients
Wet Ingredients:
120 g cooked white beans
200 ml vegetable broth
1 tablespoon pork sausage seasoning
80 ml aquafaba
2 cloves garlic peeled and chopped
1 tablespoon extra virgin olive oil
1 tablespoon coconut aminos
1 teaspoon liquid smoke
Dry Ingredients:
150 g vital wheat gluten
2 tablespoon nutritional yeast flakes
1 tbsp buckwheat flour
2 tablespoon dried onion flakes
Equipment
high-powered blender
steamer pan
Instructions
Bring the water to boil in a large saucepan fitted with a steamer insert. You want the the water level to come just below the bottom of the steamer.
Blend the wet ingredients together until smooth.
Mix the dry ingredients together in a large bowl, then add the liquid.
Mix well, making sure that everything is completely incorporated. (The mix will be quite wet.)
Knead for a couple of minutes, then divide the dough into 8 equal parts.
Cut 8 strips of tin foil, roughly 30cm (12”) long.
Place a vaguely sausage-shaped piece of the dough onto the centre the foil, along one of the edges, then roll up into a sausage shape. Twist the ends tightly.
Place into the steamer, reduce the heat, and steam for 40 minutes.
Once cooked, remove the sausages from the steamer, and set aside to cool.
Put the sausages, still wrapped, in the ‘fridge for at least five hours to firm up. Overnight is better.
To heat
Gently fry for a few minutes on each side (I recommend either a non-stick skillet or a cast-iron one, brushed with a little oil).
If you’re going to use the sausages 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 wrapping for up to a week. They also freeze well.
Why bother pretending it’s sausage? If beans is what you want, just eat beans and call it beans.
That doesn’t sound bad. It also doesn’t sound like sausage.
Where are the bugs?