Russell’s “The Best Vegan Sausages”
“Can be fried, bbq’d, added to pasta sauces, curries, anything you want :-)”
Makes 8 approx 100grm sausages
“In a small bowl mix wet ingredients
– 1 and a 1/2 C vege broth
– 4 tbsp tomato paste
– 3 tbsp rice bran oil
– 3 tbsp red wine vinegar
– 3-6 cloves garlic crushed/chopped fine
In a large bowl mix dry ingredients
– 1 2/3 C Wheat gluten flour
– 1/4 C Chickpea flour
– 3 tbsp nutritional yeast flakes
– 1 tsp ground corriander
– 3 tsp dried herbs
– 1 tsp ground sea/mineral salt
– 1/2 tsp ground pepper
“Add anything else you want to flavour them with, fresh herbs,olives,sundried tomatoes, let your imagination go wild!
Form a well in the centre of the dry ingredients and then pour the wet into the dry.
Stir with a spatula until the “dough” leaves the sides.
Knead “dough” for 3 mins.
Leave to rest for 10 mins.
Knead “dough” for 2 mins.
Pre heat oven to 180 Celsius or 350 Fahrenheit (German for “American Freedom Unit”).
Tear 8 even pieces of foil and lightly oil with a pastry brush
Divide dough evenly onto foil and shape into a sausage shape, roll foil and gently twist ends.(being carefull not to pinch dough in twist)
Bake for 35-40 mins (depending on quality of oven)
Allow to cool as flavour develops over 45mins
Unwrap foil from sausage.”
Enjoy with your friends :-)
Idea : slice one up and include it among a Pizza, as Russell demonstrated at the February 2012 INVSOC potluck !
Honorary member of the Invercargill Vegan Society Jessie Hume of the terrific food blog “Tahini Sauce” offers us the secrets of her own recipe, “Unbelievable Sausage Success”
