Homemade Vegan Sausages Food

HOMEMADE VEGAN SAUSAGES

Steps:

• In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
• In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it's saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
• Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring it to high heat.
• Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil (roll it tightly). Twist the ends so that the seitan is completely covered in foil. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
• Let them cool off a bit before removing the aluminum foil and parchment paper.
• You can use them in various recipes (Hot Dogs, Corn Dogs, serve them with mashed potatoes etc.). To warm them up, cook them in a pan or contact griller. You can store them in the fridge for 3-4 days.

HOMEMADE VEGAN SAUSAGE

Steps:

• Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
• Have ready 4- 6 sheets of tin foil.
• In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork.
• Divide dough into 4-6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don't worry too much about shaping it, it will snap into shape while it's steaming because this recipe is awesome.
• Place wrapped sausages in steamer and steam for 40 minutes.

VEGAN SAUSAGE ROLLS

Steps:

• Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.
• Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.
• Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.
• Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.

VEGAN SAUSAGE CASSEROLE

Steps:

• Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
• Add the onion, carrot and celery to the oil left in the pan (add a splash more if you need to), and fry for 10 mins, until very tender and starting to turn lightly golden. Tip in the chopped tomatoes, half fill each can with water and add to the pan. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Season well and bring to a simmer. Cook for 15-20 mins uncovered until the tomatoes start to break down, then stir in the cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Stir the sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.
• Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster or under the grill. Smother the garlic mixture over the bread slices, and arrange over the top of the casserole. Transfer to the oven and cook for 15 mins until the garlic breads are golden brown, the garlic mixture melts into the toasts and edges are toasted.

VEGAN BREAKFAST SAUSAGE

Steps:

• Stir together flax and water in a small bowl or cup, set aside.
• In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times.
• Add remaining ingredients including 1 T canola oil and flax/water mixture and blend till just mixed. (do not over process, you can finish mixing together with your hands).
• With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4" thick (thicker if you like).
• coat the bottom of a non-stick frying pan with the remaining 1 T canola oil and heat over medium high.
• When the oil is hot, cook the patties on each side until they are browned.
• transfer to a paper towel to blot off any excess oil before serving.