Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 There have been requests for making veggie sausage from scratch. Here is how I made some veggie sausage for a gumbo party. It got great reviews from our friends, even the omnivores liked them. I am re-posting the recipe since i do not see it in the files. You might want to substitute the chile for something milder, ground up dried chipotles is what I will use next time. These can be made into patties even though I made them into links shape, wrapped in leaves and smoked them. If you do not have a smoker or don't want to bother with it, just add some liquid smoke or smoked peppers, shape into patties and fry. It is really good from the smoker though. Vegetarian andouille/chaurice sausage (for a crowd) 2 1/2 lbs ground prepared seitan (grind in a food processor) 1 lb ground walnut pieces 4 oz sun dried tomatoes (soaked in hot water and ground up) 3 oz tvp granules (textured vegetable protein, soaked in dried tomato soaking water) (optional) 1/4 cup minced garlic 1 1/2 minced onions 1 tbsp black pepper 1 tbsp white pepper 1 tbsp ground up dried chiltepin chiles 1 tbsp dried sage 2 tbsp fresh sage 1 tbsp fresh rosemary 1 tbsp fresh marjoram 2 tbsp dried thyme 1 tbsp fried cumin seeds 2/3 cup non fat dry milk (optional) A few banana leaves (fig leaves also work but reduce smoking time, corn husks might also work – not sure about smoking time for them) Grind everything in a food processor. This is supposed to be spicy and it is, you might want to use 1/2 the pepper (or omit the white pepper) and use a milder hot pepper if you want a milder sausage. Mix everything really well in a large bowl. Shape into sausages and wrap in banana leaves. I used string to hold it together, and I used one piece to wrap the edges so no part of the mix is exposed directly to the smoke. Using a smoker and mesquite wood chips, smoke for about 2 hours. Check it after one hour to make sure none of them are drying out. If you are using fig leaves smoke for only one hour. These freeze very well on the leaves, just unwrap the leaves and serve after thawing. It comes out a bit crumbly but some sausage is like this. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 This sounds like a great recipe, but I don't care for seitan or tvp. Could I substitute tofu, portabello mushrooms, eggplant, potato, or even shredded carrot or turnip? These are what I usually use to replace meat where it would ordinarily be in a recipe such as this one. In Vino Veritas, *´¨) Janis Abbe .. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ ) (¸.·´ (¸.*´ ¸.·´ `·-* * Oenaphile, Logophile, Ailurophile, Bibliophile " Great spirits have always encountered violent opposition from mediocre minds. " ~Albert Einstein **************Make your summer sizzle with fast and easy recipes for the grill. (http://food.aol.com/grilling?ncid=emlcntusfood00000005) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 One particular ingredient I've always enjoyed for making veggie sausage or burger (tvp replacement!) is the okara from making veggie milks, either soy/rice/oats from soymilk or the non-fat mix of lentil/pea + oats from making veggie yogurt. I think it's crazy that bulk tvp costs twice as much as bulk lentils. , SquidBreth wrote: > > This sounds like a great recipe, but I don't care for seitan or tvp. > Could I substitute tofu, portabello mushrooms, eggplant, potato, or even > shredded carrot or turnip? These are what I usually use to replace meat where it > would ordinarily be in a recipe such as this one. > > In Vino Veritas, > *´¨) Janis Abbe ..... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 I think frozen and then thawed out tofu that has been squeezed dry and then ground would make a great substitute. I think it is interesting that okara is actually similar in texture to the tofu prepared this way, so I am glad okara works Slim. I do not have a source or okara near by, but tofu is available pretty much everywhere. , " slim_langer " <slim_langer wrote: > > One particular ingredient I've always enjoyed for making veggie sausage or burger (tvp replacement!) is the okara from making veggie milks, either soy/rice/oats from soymilk or the non-fat mix of lentil/pea + oats from making veggie yogurt. I think it's crazy that bulk tvp costs twice as much as bulk lentils. > > > , SquidBreth@ wrote: > > > > This sounds like a great recipe, but I don't care for seitan or tvp. > > Could I substitute tofu, portabello mushrooms, eggplant, potato, or even > > shredded carrot or turnip? These are what I usually use to replace meat where it > > would ordinarily be in a recipe such as this one. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 you know, i always do that to my tofu and completely forgot about it as a substitute for seitan. i recently went gluten free as well as veg and i guess part of me is still heartbroken over no more seitan ever in my life (im celiac). thanks so much!!!! is okara only available from making your own tofu? is it ever sold in the US as a plain ingredient. ive seen it as a burger, but they sometimes have wheat. I think frozen and then thawed out tofu that has been squeezed dry and then ground would make a great substitute. I think it is interesting that okara is actually -- +++++++++++++++++++++++++++++++++++++++ just posted GLUTEN FREE VEGETARIAN 2-MINUTE SOUP www.wheatlessandmeatless.com +++++++++++++++++++++++++++++++++++++++ Quote Link to comment Share on other sites More sharing options...
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