Saturday, November 11, 2017

Vegan Sausages


I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted several veggie burger and meatball recipes on our blog but have not posted any sausages until today. 
Sausages and wieners are pretty hard to replicate as far as texture goes - in my opinion. They are usually just too funky for me. This recipe though.... I really like the texture and the flavor is pretty tasty too. I made them a bit smaller - like breakfast sausage size - but when I make then again I'm going to make them the size of a hot dog wiener so I can try it on a bun like a hot dog. 
This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully.


Vegan Sausages

Ingredients
2 cans (540 ml each) chickpeas (garbanzo beans), rinsed & drained
2 Tbsp tomato paste
3/4 cup potato starch
3 Tbsp vegetable bouillon powder
1/4 cup water
2 Tbsp soy sauce
1/2 tsp liquid smoke
2 Tbsp olive oil
2 Tbsp onion powder
1 tsp garlic granules (or 2 cloves minced garlic)
1 tsp paprika
1 tsp oregano
1/4 tsp black pepper

Directions
In a food processor or blender, process chickpeas until smooth paste. Note - this can take some time as you have to keep stopping and scraping the sides, just be patient. :)
When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch.
In another mixing bowl, mix together the remaining ingredients. 


Stir all the ingredients together in one bowl. Pinch off some of the mixture and form into a sausage shape. I made mine about the size of a large finger. Repeat until all the mixture is used up. 


Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper. (See photo below for clarity) 


Place sausages in a double boiler (or steamer) and steam for 20 minutes. Be sure to only cook them in a single layer at a time - I had to do 3 separate steaming batches. (FYI - remember to check the double boiler/steamer that the water in the bottom has not evaporated off in between cooking the sausages)
After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap. 


Place in fridge until ready to eat. They are good in the fridge for 3 or 4 days BUT can be frozen in an airtight container for much longer. 
When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully. 
I fried a big pan of onions and mushrooms first......


Then cooked my sausages in a nonstick pan until heated through. I didn't add any extra oil but you certainly can add a little if you like.  


Then I served the sausages on top of the caramelized onions.


They look like "real" sausages, don't you think? (FYI - the larger sausages on the end are another experiment of mine. They are vegetarian sausages, not vegan, and I will post the recipe for those once I tweak the recipe a bit!)


Even the inside looks sausage-y. 
I would love to hear your opinion if you give these a try. I made my office coworkers who are vegetarian taste them and give me feedback. Overall I think they were a hit. 
I really enjoyed them and will definitely add them to my "Meatless Monday" rotation. 
FYI - I believe these are also gluten free if you use a gluten free soy sauce or a sub like coconut aminos.
***
According to MyFitnessPal, the nutritional counts are: 76 calories, 12 carbs, 2 fat, 2 protein, 2 fiber, 0 sugar (5 sugar in the whole recipe). This is per sausage if you make 21 sausages. 

43 comments:

  1. You made your own! Hope you'll bring them over to Food on Friday: November. Cheers from Carole's Chatter

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  2. Can I use corn starch, smoked paprika instead liquid smoke,dry chickpea and then cooked,real onion and garlic?Would it be the texture the same?How much dry beans do I need?

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    1. I want to know this too

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    2. I'm sorry, I can't help you with that. I've never tried it that way. If you do give it a try, please let us know how they turn out.

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  3. These look amazing! I'm just wondering if they would still turn out if I didn't use the plastic wrap? I don't feel comfortable using plastic wrap on my food that's heated.

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    Replies
    1. Use aluminum foil instead or cheesecloth

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  4. Soy sauce has gluten in. My child has celiac and can't eat soy sauce

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    1. Use Coconut Aminos instead. I recently learned it is a gluten-free alternative to soy sauce.

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    2. Or regular Bragg's Liquid Aminos can be used.

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    3. They also make gluten free soy sauce. My best friend is gluten intolerant and has gluten free soy sauce

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  5. You can find GF soy sauce. Or use tamarind sauce. Lee Kim Kee makes a GF soy sauce.

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    1. I think you mean Tamari, not tamarind. Quite a different flavor!

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  6. I'm not vegetarian but eat veggie foods and have been looking for a "sausage" recipe. Am adding this recipe to my "folder" of many, many others. Thank you for sharing!

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    1. We hope you enjoy it! Thanks for stopping by :)

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  7. Hello can you tell me is potatoe starch a powder?
    Thanks
    Sandra

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  8. Hi, love this receipt but have made it twice now and it is too salty. I cut down on the veggie stock powder - used Vegeta. What did you use please? Thanks.

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    1. We use Knorr veggie bouillon. We don't find it too salty but, of course, that is going to be personal taste :) Hope that helps.

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  9. Hi, I would just like to enquire if I can use chickpea flour instead of chickpea so it's easier? If so, how much?

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    1. You need to use the canned chickpeas as they are what makes the sausages moist and help them bind together. Chickpea flour wouldn't work for that.

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  10. Hi there !!
    Those badboys are in the steamer now (cheese cloth!) — i made a number of sizes to see how they come out, respectively ...I might have added a little too much water seeing as the dough was really moist.
    I used tamari sauce (gluten free soy sauce) and hickory smoke-
    Anyways your recipe sounds amazing, and it’s starting to smell real good:)
    Can’t wait to try them:)!!!

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    1. Thanks for letting us know about the changes you tried - please let us know how they turn out :)

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  11. Did you shell the chickpeas or leave them on? Its an arduous process but I shell them for my hummus to make it creamier, so I wondered if you did or not for these.

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    1. I did not. I just made sure to thoroughly rinse them. :)

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  12. Why do they need steaming?

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    1. You steam them to cook them and so they will hold their shape.

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  13. What could you use instead of potato starch as my son cannot eat anything with starch in it. The recipe looks really good and am eager to try it. Dot Harding

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    1. I'm just guessing here but maybe brown rice flour or rice flour?

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  14. Can they be microwaved instead of steaming? Tks

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    1. I would think that would completely change the texture of them. That being said, I'm not really sure. If you try it, let us know how it turns out for you. I don't think they would turn out as well if they were microwaved.

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  15. Here I am with an update. First of all congrats for a wonderful recipe the best I ever made. Now re my query yes they can be microwaved but watch it they cook extra fast. As a guide I cooked mine at 300W for only ONE minute and turn over after thirty seconds. No need to wrap them in anything they hold their shape excellently.
    A bit salty for my taste next time instead of 3T bouillon powder I subs 2.5T. Instead of liq smoke I used smoked paprika.

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    1. Thank you so much for the update! Good to know they turned out :)

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  16. Cannot wait to try them!!! At last sausages with controlled additives!!! Thanks a lot!!!

    I use cooked dry chickpeas in my hummus, so I am positively sure you can use them here too

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  17. Why did you mix in the liquid ingredients with the chickpeas by hand instead of using the food processor?

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  18. Does this recipe call for dried oregano leaf or ground oregano seed?

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  19. Replies
    1. I wouldn't recommend it. That being said, you could give it a try and see how it goes. Or maybe just cut it in half. Let us know how it works for you if you give it a try.

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  20. Will try I'm on Plant Based eating and oil is a no no but this looks so darn good. Will let you know. Some recipes you can use applesauce as a binder is this what the oil is used for as a binder?

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  21. One of the best vegan sausage I made and ate. Made them several months ago, froze them and had to last night as hotdogs on the BBQ, still very moist and good. I made the sausages too big, like european sausage, will make more of a wienner type next time.

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  22. Can anyone tell me if these were mushy or not? I’m very excited to make them, but am tempted to put them in the oven. My past experience with bean burgers only being pan seared was not good.

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  23. Thanks for giving us the tasty recipe

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  24. Thank you for taking the time to post this recipe. I can't wait to try them. They look amazing! Anything with chickpeas has got to be good!

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