marinya cottage kitchen
  • Home
  • Recipes
  • Recipe Index
  • In the Garden
  • About Us

Homemade Gluten-Free Vegan Sausages

9/23/2013

1 Comment

 
Okay, I'm going to be honest and tell you that store bought vegan and vegetarian 'meat' terrifies me. I visited the supermarket last week and decided to check out the vegetarian section only to find products filled with additives, preservatives, processed wheat, refined sugar, vegetable oils and soy....yucko. We include meat in our diet but also enjoy having some plant based meals. We also have a couple of friends and family members who are vegetarians so it's always handy to have some vegetarian options when having a barbeque. I make these sausages in the thermomix which is super easy but they can also be made with a food processor. Enjoy x
Picture
2 tablespoons olive oil
1/4 of a medium onion
1/2 cup chopped mushrooms (optional)
1 clove of garlic crushed
1 teaspoon crushed fennel seeds
½ teaspoon cracked black pepper
1 teaspoon mild paprika
1 teaspoon oregano or Italian mixed herbs
1/4 teaspoon mixed spice
1 tin of white cannelloni beans
1/2 tablespoon of veggie stock paste ( 2 tablespoons of nutritional yeast could be added instead of this)
1/2 cup brown rice flour
1 teaspoon xanthan gum
1 teaspoon maple syrup
1 tablespoon of coconut amino's or tamari sauce
1 tablespoon apple cider vinegar

Heat olive oil in a fry pan, add chopped onion, garlic and mushrooms and cook until soft. Turn off heat and add spices and herbs so that they become fragrant. Rinse Cannelloni beans well and place in the food processor or thermomix. Blend until they become a smooth paste. Add all of the other ingredients and blend until combined. Tear off 4 strips of aluminum foil . Divide the mixture into 4 and roll into sausage shapes. Place one sausage on each piece of foil and wrap them up. Place the sausages on a steamer or on the thermomix varoma and steam for 20-25 minutes.  The sausages can either be fried up straight away or stored in the fridge to cook later. To fry sausages, heat a frypan with oil or butter and cook until golden.

Picture
Picture
Picture
1 Comment
Ton
1/20/2016 01:38:24 pm

Hi,

Looks an excellent & very tasty recipe which I intend to make in the near future.
Is it possible for me to make a large batch of these and freeze most of them for later use?

Cheers from Australia

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Jane & Nic

    Whole food cooking in a very tiny kitchen

    Enter your email address:

    Delivered by FeedBurner

    Archives

    September 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    June 2014
    February 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    February 2013

    RSS Feed

Powered by Create your own unique website with customizable templates.