Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 OOOOOOh, Anna, would you share the vegan sausage recipe with us? That sounds so very good. Most of the store bought " sausages " are so fatty (except for Gimme Lean which I can't always get). Fon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 yes please post to all. hopefully i can make a wheat free version. its os hard to find wf/gf vegan sausage. Unita WalburnMulberry Island Station HomesteadBerefoot Books Stall Holdervisit my site @ www.mybarefootbooks.com/UnitaWalburn fonv <fonv Sent: Tuesday, June 16, 2009 10:19:42 AM Vegan Sausage OOOOOOh, Anna, would you share the vegan sausage recipe with us? That sounds so very good. Most of the store bought "sausages" are so fatty (except for Gimme Lean which I can't always get).Fon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 More of a veggie burger recipe, but if you put enough spices in there, you can make it sausage-like (as a patty rather than a link). The original recipe calls for 1/4 c of oil, but you can replace that with something else (or not use at all). I have read that oats are supposedly gluten free, but you have to buy those specially. I guess if they are processed on shared equipment, there may be traces of gluten in the final product. http://www.glutenfreeoats.com/default.aspxKasha & Oat Garden Burgers5 -1/4 c vegetable brothOPTIONAL: 1-2 vegan bouillion cubes for added flavor and richness to broth1/4 c olive oil (can leave out and use something else)1 c dried kasha (toasted buckwheat groats)3-1/2 c old fashioned rolled oats 2 TBSP minced dried onion or onion flakes1/2 tsp onion powder2 tsp italian seasoning1/2 tsp garlic powder2 c shredded fresh vegetables (garlic, spinach, carrots, zucchini, etc)1 cup fresh herbs of choice, chopped finely1/2 an onion, minced1/2 c mushrooms, steamed and chopped small4-6 TBSP sesame seedsOPTIONAL:1/4 c sunflower seeds or finely chopped nuts (almonds, pecans, walnuts, etc)salt & pepper to tasteParchment paperIn a large sauce pan, bring the vegetable broth to a boil. Add onion flakes, onion powder, italian seasoning, garlic powder and bouillion cubes, if using. Stir in kasha, oats and olive oil (if using) and allow to simmer for approximately 15 minutes, making sure to stir frequently. What you will then end up with is a very thick, sticky mixture . Remove from heat and set aside to cool completely. (May refrigerate overnight before adding veggies if you have the time to do so)Sauté onions & garlic for about 2 min (stir frequently). Add shredded veggies and sauté until soft. Add sesame & sunflower seeds (if using) & minced mushrooms, sauté for 5 more minutes, stirring frequently. Adjust seasonings to taste. Combine veggie mixture & kasha/oat mixture and mix with hands until everything is thoroughly incorporated. Cover & let stand for 1+ hour(s) in fridge. (Be sure both mixtures cool enough to handle comfortably.) In the meantime, line the cookie sheet with parchment paper. Scoop out about 1/2 cup of dough and roll into a ball, flattening slightly to form patties. Place on cookie sheet, and bake at 350ºF for 25 minutes, flip over and cook an additional 20 minutes, or until light golden brown (time will of course vary depending on ovens and what veggies are included). Cool on a cooling rack if not serving immediately. Garden burgers can be wrapped individually, then frozen & reheated in a toaster oven or microwave or in a dry skillet. Do not add oil when reheating it will cause burgers to fall apart (but most of you won't be using oil in the first place, so it's kind of a non-issue...). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 They’re actually Julie Hasson’s recipe from everydaydish.tv and they are wonderful and unbelievably easy! This is an Italian Sausage but you could use other seasonings if you wanted to replicate some other kind of sausage. http://www.everydaydish.tv/index.php?page=recipe & recipe=109 Anna On 17/6/09 12:19 AM, " fonv " <fonv wrote: OOOOOOh, Anna, would you share the vegan sausage recipe with us? That sounds so very good. Most of the store bought " sausages " are so fatty (except for Gimme Lean which I can't always get). Fon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2009 Report Share Posted June 29, 2009 I might try making this with quinoa and a slice of gluten free bread crumbled up. Janel , batmanusdmychina wrote: > > More of a veggie burger recipe, but if you put enough spices in there, you can make it sausage-like (as a patty rather than a link). The original recipe calls for 1/4 c of oil, but you can replace that with something else (or not use at all). > > I have read that oats are supposedly gluten free, but you have to buy those specially. I guess if they are processed on shared equipment, there may be traces of gluten in the final product. http://www.glutenfreeoats.com/default.aspx > > Kasha & Oat Garden Burgers > > 5 -1/4 c vegetable broth > OPTIONAL: 1-2 vegan bouillion cubes for added flavor and richness to broth > 1/4 c olive oil (can leave out and use something else) > 1 c dried kasha (toasted buckwheat groats) > 3-1/2 c old fashioned rolled oats > 2 TBSP minced dried onion or onion flakes > 1/2 tsp onion powder > 2 tsp italian seasoning > 1/2 tsp garlic powder > 2 c shredded fresh vegetables (garlic, spinach, carrots, zucchini, etc) > 1 cup fresh herbs of choice, chopped finely > 1/2 an onion, minced > 1/2 c mushrooms, steamed and chopped small > 4-6 TBSP sesame seeds > OPTIONAL:1/4 c sunflower seeds or finely chopped nuts (almonds, pecans, walnuts, > etc) > salt & pepper to taste > Parchment paper > > In a large sauce pan, bring the vegetable broth to a boil. Add onion flakes, onion powder, italian seasoning, garlic powder and bouillion cubes, if using. Stir in kasha, oats and olive oil (if using) and allow to simmer for approximately 15 minutes, making sure to stir frequently. What you will then end up with is a very thick, sticky mixture . Remove from heat and set aside to cool completely. (May refrigerate overnight before adding veggies if you have the time to do so) > > Sauté onions & garlic for about 2 min (stir frequently). Add shredded veggies and sauté until soft. Add sesame & sunflower seeds (if using) & minced mushrooms, sauté for 5 more minutes, stirring frequently. Adjust seasonings to taste. Combine veggie mixture & kasha/oat mixture and mix with hands until everything is > thoroughly incorporated. Cover & let stand for 1+ hour(s) in fridge. (Be sure both mixtures cool enough to handle comfortably.) > > In the meantime, line the cookie sheet with parchment paper. Scoop out about 1/2 cup of dough and roll into a ball, flattening slightly to form patties. Place on cookie sheet, and bake at 350ºF for 25 minutes, flip over and cook an additional 20 minutes, or until light golden brown (time will of course vary depending on ovens and what veggies are included). > > Cool on a cooling rack if not serving immediately. Garden burgers can be wrapped individually, then frozen & reheated in a toaster oven or microwave or in a dry skillet. Do not add oil when reheating it will cause burgers to fall apart (but most of you won't be using oil in the first place, so it's kind of a non-issue...). > Quote Link to comment Share on other sites More sharing options...
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