Vegetarian Sausages Recipes

WELSH GLAMORGAN VEGETARIAN SAUSAGES

Steps:

• This is easiest to make in a food processor, although you can mix by hand if you prefer.
• Mix the cheese, breadcrumbs and leek or spring onion in the processor.
• Whisk the yolks, herbs, mustard and seasoning together.
• Add to the breadcrumb and cheese mixture and whizz again in the food processor.
• The mixture should be quite moist and come together easily in your hand but if not add another yolk or a touch of water.
• Divide into 10-12 pieces and roll each into a sausage about 5 cm long.
• You can make them ahead to this point and store in the fridge for up to a day.
• Dip in egg white, roll in the extra breadcrumbs and fry until golden brown in hot oil or lard.
• Serve with potatoes or, for a lighter meal, with perhaps some grilled tomato and a salad.
• You may also like to fry a few rashers of bacon to serve on the side.

VEGETARIAN SAUSAGES

Steps:

• Combine water and seasoning in a two quart saucepan and bring to boil. Add oats and cook for 5-10 minutes.
• Cool slightly and form into sausages. Bake at 350 degrees for 15 minutes on each side on an oiled cookie sheet.

VEGETARIAN SAUSAGES

Steps:

• In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
• In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture.
• Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds.
• Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.
• Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes.

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
• Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
• Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
• Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
• Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
• Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
• Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
• Remove from the water and let cool for about 5 minutes, then unwrap.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
• Serve immediately or keep wrapped in the refrigerator for up to 4 days.
• Enjoy!