any experience making vegetarian sausages at home?

[Guest guest]

I do not mean the store bought comercial type, but home made?

 

I need to make a good amount of this (for a party to go with vegan

gumbo) it will be in competition with some 'real' dead animal

sausage also being served (do not mean to insult anyone, not sure

what to call it). So it should be really yummy! I think patty shapes

would be fine, it does not need to be in a hot dog shape.

 

I have lots of frozen prepared and preground seitan. I also have dry

TVT granules, tofu in the freezer and in the fridge, all sorts of

herbs, flavorings, you name it, I probably have it either in the

kitchen or growing in the garden. If I don't have it, I live close

to plenty of ethnic stores. I would prefer a more seitan/gluten

oriented recipe, since we are also serving blackened tofu as another

vegan toping (and mushrooms too).

 

I have found some recipes for vegetarian/vegan sausage in the

internet, but I would like to hear of anyone that has made this and

what advice you might have....

[Guest guest]

Thanks Jack. I meant a recipe for making your own sausage, not to

buy the premade ones. I suppose I could take your recommendation,

purchase a package, and try to figure out how they made it (along

with their list of ingredients).

 

 

, " maxium62001 "

<maxium62001 wrote:

>

> , " cabrita_trl "

> <roseta_lleo@> wrote:

> >

> > I do not mean the store bought comercial type, but home made?

> >

> > I need to make a good amount of this (for a party to go with

vegan

> > gumbo) it will be in competition with some 'real' dead animal

> > sausage also being served (do not mean to insult anyone, not

sure

> > what to call it). So it should be really yummy! I think patty

> shapes

> > would be fine, it does not need to be in a hot dog shape.

> >

> > I have lots of frozen prepared and preground seitan. I also have

> dry

> > TVT granules, tofu in the freezer and in the fridge, all sorts

of

> > herbs, flavorings, you name it, I probably have it either in the

> > kitchen or growing in the garden. If I don't have it, I live

close

> > to plenty of ethnic stores. I would prefer a more seitan/gluten

> > oriented recipe, since we are also serving blackened tofu as

> another

> > vegan toping (and mushrooms too).

> >

> > I have found some recipes for vegetarian/vegan sausage in the

> > internet, but I would like to hear of anyone that has made this

and

> > what advice you might have....

> >

> Boca makes a fairly good Italian sausage that I use all the time,

and

> it would lend itself, well, to gumbo. I would chop it up and fry

it

> in olive oil, before adding it my gumbo. You can buy it in the

> freezer section at Wal-Mart.

> Blessings, Jack

>

[Guest guest]

I have a recipe for breakfast sausage that could be " veganized " from it's

ground turkey., but I don't think that is what you want.

Sue

 

 

----

 

cabrita_trl

9/27/2007 11:47:02 AM

 

Re: any experience making vegetarian sausages at

home?

 

Thanks Jack. I meant a recipe for making your own sausage, not to

buy the premade ones. I suppose I could take your recommendation,

purchase a package, and try to figure out how they made it (along

with their list of ingredients).

 

 

, " maxium62001 "

<maxium62001 wrote:

>

> , " cabrita_trl "

> <roseta_lleo@> wrote:

> >

> > I do not mean the store bought comercial type, but home made?

> >

> > I need to make a good amount of this (for a party to go with

vegan

> > gumbo) it will be in competition with some 'real' dead animal

> > sausage also being served (do not mean to insult anyone, not

sure

> > what to call it). So it should be really yummy! I think patty

> shapes

> > would be fine, it does not need to be in a hot dog shape.

> >

> > I have lots of frozen prepared and preground seitan. I also have

> dry

> > TVT granules, tofu in the freezer and in the fridge, all sorts

of

> > herbs, flavorings, you name it, I probably have it either in the

> > kitchen or growing in the garden. If I don't have it, I live

close

> > to plenty of ethnic stores. I would prefer a more seitan/gluten

> > oriented recipe, since we are also serving blackened tofu as

> another

> > vegan toping (and mushrooms too).

> >

> > I have found some recipes for vegetarian/vegan sausage in the

> > internet, but I would like to hear of anyone that has made this

and

> > what advice you might have....

> >

> Boca makes a fairly good Italian sausage that I use all the time,

and

> it would lend itself, well, to gumbo. I would chop it up and fry

it

> in olive oil, before adding it my gumbo. You can buy it in the

> freezer section at Wal-Mart.

> Blessings, Jack

>

 

 

 

 

 

 

[Guest guest]

Thanks Sue. I could probably modify it, but since it has turkey it

would not be cool to post it here, since this group is only for

vegetarian recipes. You could send it directly to me if you wish,

I'd appreciate it.

 

I am trying to figure out what to use to 'bind' the ground seitan

and whatever else I use. Also, I forgot what meat actually tastes

like, it has been so long. This makes it difficult trying to make

meat analogs. I'll experiment and have some of my non-veggie

friends taste it.

 

 

, " Sue " <kup wrote:

>

> I have a recipe for breakfast sausage that could be " veganized "

from it's

> ground turkey., but I don't think that is what you want.

> Sue

>

>

> ----

>

> cabrita_trl

> 9/27/2007 11:47:02 AM

>

> Re: any experience making vegetarian

sausages at

> home?

>

> Thanks Jack. I meant a recipe for making your own sausage, not to

> buy the premade ones. I suppose I could take your recommendation,

> purchase a package, and try to figure out how they made it (along

> with their list of ingredients).

>

>

> , " maxium62001 "

> <maxium62001@> wrote:

> >

> > , " cabrita_trl "

> > <roseta_lleo@> wrote:

> > >

> > > I do not mean the store bought comercial type, but home made?

> > >

> > > I need to make a good amount of this (for a party to go with

> vegan

> > > gumbo) it will be in competition with some 'real' dead animal

> > > sausage also being served (do not mean to insult anyone, not

> sure

> > > what to call it). So it should be really yummy! I think patty

> > shapes

> > > would be fine, it does not need to be in a hot dog shape.

> > >

> > > I have lots of frozen prepared and preground seitan. I also

have

> > dry

> > > TVT granules, tofu in the freezer and in the fridge, all sorts

> of

> > > herbs, flavorings, you name it, I probably have it either in

the

> > > kitchen or growing in the garden. If I don't have it, I live

> close

> > > to plenty of ethnic stores. I would prefer a more seitan/gluten

> > > oriented recipe, since we are also serving blackened tofu as

> > another

> > > vegan toping (and mushrooms too).

> > >

> > > I have found some recipes for vegetarian/vegan sausage in the

> > > internet, but I would like to hear of anyone that has made this

> and

> > > what advice you might have....

> > >

> > Boca makes a fairly good Italian sausage that I use all the time,

> and

> > it would lend itself, well, to gumbo. I would chop it up and fry

> it

> > in olive oil, before adding it my gumbo. You can buy it in the

> > freezer section at Wal-Mart.

> > Blessings, Jack

>

[Guest guest]

I wouldn't post anything with meat. And I think Loma Linda Redi Burger

would work well.

 

----

 

cabrita_trl

09/27/07 18:08:33

 

Re: any experience making vegetarian sausages at

home?

 

Thanks Sue. I could probably modify it, but since it has turkey it

would not be cool to post it here, since this group is only for

vegetarian recipes. You could send it directly to me if you wish,

I'd appreciate it.

 

I am trying to figure out what to use to 'bind' the ground seitan

and whatever else I use. Also, I forgot what meat actually tastes

like, it has been so long. This makes it difficult trying to make

meat analogs. I'll experiment and have some of my non-veggie

friends taste it.

 

 

, " Sue " <kup wrote:

>

> I have a recipe for breakfast sausage that could be " veganized "

from it's

> ground turkey., but I don't think that is what you want.

> Sue

>

>

> ----

>

> cabrita_trl

> 9/27/2007 11:47:02 AM

>

> Re: any experience making vegetarian

sausages at

> home?

>

> Thanks Jack. I meant a recipe for making your own sausage, not to

> buy the premade ones. I suppose I could take your recommendation,

> purchase a package, and try to figure out how they made it (along

> with their list of ingredients).

>

>

> , " maxium62001 "

> <maxium62001@> wrote:

> >

> > , " cabrita_trl "

> > <roseta_lleo@> wrote:

> > >

> > > I do not mean the store bought comercial type, but home made?

> > >

> > > I need to make a good amount of this (for a party to go with

> vegan

> > > gumbo) it will be in competition with some 'real' dead animal

> > > sausage also being served (do not mean to insult anyone, not

> sure

> > > what to call it). So it should be really yummy! I think patty

> > shapes

> > > would be fine, it does not need to be in a hot dog shape.

> > >

> > > I have lots of frozen prepared and preground seitan. I also

have

> > dry

> > > TVT granules, tofu in the freezer and in the fridge, all sorts

> of

> > > herbs, flavorings, you name it, I probably have it either in

the

> > > kitchen or growing in the garden. If I don't have it, I live

> close

> > > to plenty of ethnic stores. I would prefer a more seitan/gluten

> > > oriented recipe, since we are also serving blackened tofu as

> > another

> > > vegan toping (and mushrooms too).

> > >

> > > I have found some recipes for vegetarian/vegan sausage in the

> > > internet, but I would like to hear of anyone that has made this

> and

> > > what advice you might have....

> > >

> > Boca makes a fairly good Italian sausage that I use all the time,

> and

> > it would lend itself, well, to gumbo. I would chop it up and fry

> it

> > in olive oil, before adding it my gumbo. You can buy it in the

> > freezer section at Wal-Mart.

> > Blessings, Jack

>

[Guest guest]

http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html

 

I made the recipe from this site and liked it, the outside seemed a little dry

to me and I wet it down when I unwrapped it. Next time I will either lower the

oven temp. or shorten the time. I did grind the seeds in my coffee grinder. I

did not care for the pastrami as much as I did the pepperoni.

Carol W

http://www.thebreastcancersite.com/

 

 

 

 

 

[Guest guest]

Someone here, maybe Judy, posted a wonderful " sausage " recipe here a couple

years ago using oatmeal which sounded odd but it was so good/looked authentic

and it was a hit with hubby and the kids. I used to make it regularly and

eventually modified the recipe a bit by adding a little bulghur for texture and

also a bit of gravymaster or kitchen bouquet for deepening the color. I've

since moved and have misplaced the recipe. As far as I remember it was made out

of oatmeal, broth, soy sauce, black pepper, sage, onion powder, something like

that. Sorry that's not much but I will try making it soon and see if it comes

to memory.

 

 

Sent from my BlackBerry wireless device from U.S. Cellular

[Guest guest]

There is a great group of recipes in the files here. It is in the substitutes

for meat link. Then click on " not pig " and you'll see them. Here are links

 

%2ARecipes/Substitutes%20fo\

r%20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/Not-pig/

 

and here

 

 

%2ARecipes/Substitutes%20fo\

r%20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/

 

 

 

[Guest guest]

Have you looked in the files? It seems to me that someone posted a

recipe for this last year.

 

GB

 

, " cabrita_trl "

<roseta_lleo wrote:

>

> Thanks Sue. I could probably modify it, but since it has turkey it

> would not be cool to post it here, since this group is only for

> vegetarian recipes. You could send it directly to me if you wish,

> I'd appreciate it.

>

> I am trying to figure out what to use to 'bind' the ground seitan

> and whatever else I use. Also, I forgot what meat actually tastes

> like, it has been so long. This makes it difficult trying to make

> meat analogs. I'll experiment and have some of my non-veggie

> friends taste it.

[Guest guest]

I never use either seitan or TVP granules. Hate the stuff. In fact, I

don't actually make vegetarian sausage myself. Oddly enough, my severely

carnivorous husband makes it for me! He uses his standard meat sausage

recipes (of

which he has several) and simply replaces the meat with a mixture of

portabello mushroom, extra firm tofu, potatoes, and beans (most often chick

peas).

He's off (please remain calm) on a hunting trip right now, but when he

returns, I could ask him for one or more of his recipes, if you like.

 

With Imagination, Anything Is Possible,

Janis Abbe

 

 

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

[Guest guest]

I'd be curious to hear his recipe. And also what he uses for casings. :-)

 

Sharon

 

SquidBreth wrote:

> ...He uses his standard meat sausage recipes (of

> which he has several) and simply replaces the meat with a mixture of

portabello mushroom, extra firm tofu, potatoes, and beans (most often chick

peas).

>

[Guest guest]

I typed in 'vegetarian sausages at home' a few months ago and up came a lot of

recipes. Be made some budan and some things with rice in pork casings.

We then adjusted the ingredinents after the first batch. We steamed the

sausages and they came out well. We are in the Philippines so rice is cheap and

plentiful, relatively speaking, of cours.

JJ

 

SquidBreth wrote:

 

 

I never use either seitan or TVP granules. Hate the stuff. In fact, I

don't actually make vegetarian sausage myself. Oddly enough, my severely

carnivorous husband makes it for me! He uses his standard meat sausage recipes

(of

which he has several) and simply replaces the meat with a mixture of

portabello mushroom, extra firm tofu, potatoes, and beans (most often chick

peas).

He's off (please remain calm) on a hunting trip right now, but when he

returns, I could ask him for one or more of his recipes, if you like.

 

With Imagination, Anything Is Possible,

Janis Abbe

 

 

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

[Guest guest]

We DON'T use pork castings, what is a vegetarian substitute for them?

Thanks,

Donna

 

 

, samanka farm

<samanka_farm wrote:

>

> I typed in 'vegetarian sausages at home' a few months ago and up

came a lot of recipes. Be made some budan and some things with rice

in pork casings.

> We then adjusted the ingredinents after the first batch. We

steamed the sausages and they came out well. We are in the

Philippines so rice is cheap and plentiful, relatively speaking, of

cours.

> JJ

>

> SquidBreth wrote:

>

>

> I never use either seitan or TVP granules. Hate the stuff. In fact,

I

> don't actually make vegetarian sausage myself. Oddly enough, my

severely

> carnivorous husband makes it for me! He uses his standard meat

sausage recipes (of

> which he has several) and simply replaces the meat with a mixture

of

> portabello mushroom, extra firm tofu, potatoes, and beans (most

often chick peas).

> He's off (please remain calm) on a hunting trip right now, but when

he

> returns, I could ask him for one or more of his recipes, if you

like.

>

> With Imagination, Anything Is Possible,

> Janis Abbe

>

>

>

>

>

> ************************************** See what's new at

http://www.aol.com

>

>

>

[Guest guest]

Well, I did it, I made a large batch of vegetarian sausages - there

was some creativity involved, a bit of work, and I used many of the

suggestions posted here, thank you guys!

 

My DSO has a smoker (he is an omnivore) and I used it. I had the

dilemma of what to use instead of the pork intestines. I figured,

all I needed was something porous so the smoke would get in, but not

too porous so it would not dry out. Well, I decided to use banana

leaves. I wrapped them, smoked them (2 hours), froze them (since

the party was one week away), thawed them, unwrapped them, and

served them in a chaffing dish with a little gumbo broth to prevent

drying. They were not perfectly cylindrical like the ones in the pig

intestine, but pretty close. Wow, they got rave reviews. The

vegetarians were delighted and even the meat eaters liked them a

lot! (my DSO also served the real creole spicy meat-based

sausages). I was told by the meat eaters that they were definitely

sausages, what a compliment! I think it must have been the smoking

process.

 

The main ingredients were seitan and walnuts, but there is a long

list because I also used a lot of spices. I was good and wrote down

the proportions (It looks like I'll be making them again). It is in

another computer so I'll have to post them later, maybe in a couple

of days. I just wanted to answer Donna's question of WHAT TO USE

FOR THE WRAPPING. Actually I experimented with both banana leaves

and also fig leaves. The fig leaves were easier to use, but the

banana leaves yielded better results. If you do not have a banana

tree you can get them at your local latin market or philipino

market. If you have a fig tree this also works but reduce the

smoking time to 1 hour because the fig leaves are more porous.

 

Cabrita @ Los Angeles, CA

 

 

, " Donna "

<thelilacflower wrote:

>

> We DON'T use pork castings, what is a vegetarian substitute for

them?

> Thanks,

> Donna

>

>

> , samanka farm

> <samanka_farm@> wrote:

> >

> > I typed in 'vegetarian sausages at home' a few months ago and up

> came a lot of recipes. Be made some budan and some things with

rice

> in pork casings.

> > We then adjusted the ingredinents after the first batch. We

> steamed the sausages and they came out well. We are in the

> Philippines so rice is cheap and plentiful, relatively speaking,

of

> cours.

> > JJ

> >

> > SquidBreth@ wrote:

> >

> >

> > I never use either seitan or TVP granules. Hate the stuff. In

fact,

> I

> > don't actually make vegetarian sausage myself. Oddly enough, my

> severely

> > carnivorous husband makes it for me! He uses his standard meat

> sausage recipes (of

> > which he has several) and simply replaces the meat with a

mixture

> of

> > portabello mushroom, extra firm tofu, potatoes, and beans (most

> often chick peas).

> > He's off (please remain calm) on a hunting trip right now, but

when

> he

> > returns, I could ask him for one or more of his recipes, if you

> like.

> >

> > With Imagination, Anything Is Possible,

> > Janis Abbe

> >

> >

> >

> >

> >

> > ************************************** See what's new at

> http://www.aol.com

> >

> >

> >

[Guest guest]

Dear Sharon and Friends,

 

You know... I'm not sure what he uses for casings. I'll have to ask for

you. I suppose I ought to have asked, but I never thought about it. I do know

that he's used different casings at different times, looking for what pleased

him best, but I have no idea what he finally settled on... I will ask.

He's home now. I will ask him for some of his recipes.

He definitely has more than one. LOL

 

With Imagination, Anything Is Possible,

Janis Abbe

 

 

 

 

 

************************************** See what's new at http://www.aol.com