The Ultimate Veggie Sausages

We used to keep a few packs of the very versatile veggie sausage (Quorn or similar) in the freezer. As they are not readily available abroad, we make our own. This is a nutritious, tasty recipe which can be frozen and importantly withstand the heat of the BBQ without crumbling. To use this adaptable recipe you will need the following:

Ingredients:

1/2 medium onion, chopped
3 cloves garlic
3/4 cup cooked pinto beans, or chickpeas well-drained
1/2 cup water
2 tablespoons soy sauce
1 tablespoon tomato paste
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon white or black pepper
1/4 teaspoon mace
1/8 teaspoon smoked salt (optional)
1 cup wheat gluten or flour (we use maize flour but any will do)
1/3 cup oats
2 tablespoons of Marmite or nutritional yeast
1 1/4 tablespoon sesame seeds (or flax)

Note: The last batch I made did not have mace and the marmite was swapped to Vegemite, still tastes great.  This is a really versatile recipe which you can swap and change and the end result still ends up yummy!

Method:

Put the onion and garlic into a food processor and chop finely. Heat a frying pan, add the onion and garlic from the processor and cook until the onion is softened.

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Put the cooked onion and garlic mix back into the food processor.
Add all of the the rest of the ingredients to the onion and garlic in the food processor.

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Blend. Add water if too thick or oats/flour to thicken if needed, blend until a dough is formed.

Place the mixture in the fridge to roll later or sprinkle some flour onto the work surface if you want to get on with it. Place a large spoon full of the mixture onto the flour and roll/ mould into your favourite sausage shape. Thick, thin, short, long… it’s up to you.

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Fry, BBQ or grill. Or store in a sealed container in the fridge or freezer. Add mustard and sauces and Enjoy.

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