The Ultimate Veggie Sausages

August 10, 2016

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.

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.

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.

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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