Vegetarian Sausages Food

VEGETARIAN SAUSAGES

Steps:

• In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
• In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture.
• Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds.
• Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.
• Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes.

VEGETARIAN SAUSAGES

Steps:

• Combine water and seasoning in a two quart saucepan and bring to boil. Add oats and cook for 5-10 minutes.
• Cool slightly and form into sausages. Bake at 350 degrees for 15 minutes on each side on an oiled cookie sheet.

VEGAN PINTO BEAN BREAKFAST SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
• Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
• Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
• Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

VEGETARIAN SAUSAGE CASSEROLE

Steps:

• Add the oil to a large frying pan or wok, then add your chopped mushrooms, peppers, onions and potatoes, fry for 5 minutes.
• In the meantime preheat the oven to 190C
• Once the veg starts to soften add your hot veg stock and a tbsp of basil along with some salt and pepper. Stir in all ingredients and simmer for 3 minutes
• Now add your sausages in the oven for 5 minutes then turn the sausages and cook for a further 5 minutes
• Add the chopped tomatoes to the pan and stir ina final tbsp of basil along with another small shower of salt and pepper. Take out sausages and chopped into small chunks and add to the pan.
• Add a dash of lemon juice and stir all the mix to ensure sauce is mixed in with veg and sausages. Reduce heat and simmer for 10 minutes
• I had this on its own but due to the lovely sauce that this creates I believe it would be lovely with a choice of rice, mash potato or a nice French stick. Enjoy

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.

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
• Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
• Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
• Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
• Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
• Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
• Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
• Remove from the water and let cool for about 5 minutes, then unwrap.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
• Serve immediately or keep wrapped in the refrigerator for up to 4 days.
• Enjoy!