This morning I have tested out a gluten free vegan sausage recipe I found on Pinterest. We’ve had a lot of rain and dull weather so something hot, tasty and comforting for dinner sounded perfect. My first thoughts were roast dinner or sausage, mash, peas and gravy. Often when I cook a roast I have sausages anyway, so for me there isn’t a huge difference in the two. I don’t have many veggies in at the moment so decided on cooking the sausages with mash potatoes, peas and gravy.
Then I realised that the only non-meat sausages we have contain wheat as I bought them for my daughter. The only vegan sausages
our local supermarket have are the Linda McCartney red onion ones. I don’t think they are that great and prefer a similar sausage 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, I decieded to search Pinterest and see what it could come up with. I found a few different recipes that I liked the sound of and decided to go with this recipe. I had all the ingredients or suitable subs in the house and it and meant that I could save the half block of tofu I had. I had intended that to make tofu scrambled eggs for Rowan and I at lunch but we had pasta instead. It will be the first time trying scrambles made with black salt but I am hopeful that they will be great.
The ingredients for the gluten free vegan sausages are:
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 the ones I had 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 where 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 was a little worried that I would not be able to get the foil off in one piece and would have bits stuck in the sausage. But when the time came, it unwrapped with ease 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 taste and texture of the sausages was lovely. This morning I didn’t feel much 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 is posted
on The “V” Word
and is well 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.