Gluten Free Vegan Sausage Trial
This morning I have been making a gluten free vegan sausage recipe I found on Pinterest With all the rain and dull weather we’ve been having I felt like cooking something hot, tasty and comforting for dinner. My first thoughts were roast dinner or sausage, mash, peas and gravy. If I had a meat replacement with a roast it would be sausages so for me the main difference in the two meals would be the amount of vegetables, so not much at all. I don’t many veggies in at the moment so decided on cooking sausage mash and peas.
Then I realised that the only non-meat sausages we have contain wheat as I bought them for my daughter. Our local Tesco sometimes have the Linda McCartney red onion sausages in but Idon’t think they are that great to be honest. When it comes to sausages of that type I prefer the ones from Morrisions, but we don’t have one nearby. My first choice would be Secret Sausages or Taifun tofu sausages but to get either I would have to get a bus into town. So, trusty Pinterest to the rescue as I search for a gluten free vegan sausages recipe and then a tofu sausage recipes. I decided to go with this recipe as I had all the ingredients or suitable subs in the house and it meant that I could save the half block of tofu I had to make tofu scrambled eggs for Rowan and I. I had planned to make that for lunch yesterday but we had pasta instead. It will be the first time trying them made with black salt but if the smell is anything to go buy I can see why people say it is great for adding an eggy flavour.
The ingredients for the gluten free vegan sausages are:
- garlic powder
- black pepper
- sweet paprika
- smoked paprika
- red pepper flakes
- olive oil
- garlic clove
- black-eyed beans
- sun dried tomato paste
- nutritional yeast
- brown rice flour
- xanthan gum
- gluten free, vegan Worcestershire sauce
- liquid smoke
I made a couple of swaps with the ingredients based on what I had already. My paprika didn’t state if it was sweet or smoked but I used that in place of both. I used baby chestnut mushrooms as they are my favourite (never thought I would say I have a favourite mushroom!) and regular tomato paste. I also swapped the black-eyed beans for haricot beans and the Worcestershire sauce for tamari. I didn’t use the liquid smoke and then later realised I did in fact have some in the cupboard. Nevermind, I’ll add that next time.
I followed the recipe and subbed in my choices were needed. The spice and bean mix smelt yummy.
The finished mixture all wrapped up in foil and ready to be steamed. The recipe stated that the recipe should be divided into four pieces but I scooped out an amount that looked about right and went with that. I also kneaded the mixture a little in my hands before rolling it out and wrapping in foil.
Finished gluten free vegan sausages all wrapped up and steaming.
As stated in the recipe I left the sausages in the fridge for a few hours before unwrapping them. I had been a little worried about getting the foil off in one piece but when the time came, it unwrapped easily and the sausages kept their shape and stayed nice and firm. I cooked my sausages in the oven for 15 minutes and had no issues with them breaking or being crumbly.
The sausages were really lovely. This morning I didn’t really feel like getting into cooking anything major but now I am glad that I did. They had a great flavour and nice texture, with a crisp outer and soft middle. The full sausage recipe can be found at The “V” Word and is certainly worth the time making.
I had six sausages so had two at dinner, two will be for lunch tomorrow with leftover mash and peas and then the last two I will freeze for another day. I will definitely be making these gluten free vegan sausages again. If they are as good after freezing I am planning to make a larger batch and making them my on hand-go to sausage. I think they would be nice crumbled into tofu scrambled eggs and am also thinking that the mixture would be nice made into meatloaf or burger patties. The herbs and spices could also be swapped for different flavours. I wonder how a similar mixture would come out if I used tofu instead of beans. Lots of ideas to experiment with another day.