I have tried to make vegetarian sausages before but they have always turned out grainy and gritty and just, yech.
The thing was I made a bunch of them too because they were such a mission, and I had to eat them because I just can’t waste food.
I just can’t.
So we slogged through them, and even though there is still a couple left in the freezer I decided it was time to try again.
I adapted this one from my new favorite blog, the Post Punk Kitchen, and this recipe is by far the closest to sausage texture you can get.
I’m not talking artisan numbers, I mean the precooked ones you always get at barbecues that you slap in bread with sauce that remind you of summer.
The taste wasn’t the same (that’s not a bad thing IMO), but if you squinted your eyes you could almost imagine it was a handmade creation from the deli, just without anything having to die.
Covered in a mushroom gravy however, they were entirely convincing.
I am so making a huge batch this week to freeze for sausage goodness all winter long.
Because I was making ‘chicken’ seitan at the same time for tonight’s dinner because it uses a lot of the same ingredients.
I braved the cold wind and driving rain to snip some straggly fresh herbs that were just clinging to life in my garden.
Fresh rosemary, thyme, sage and parsley were a bit of a treat to add at this time of year.
You can just use dried if you like, or if you’re lucky enough for it to be summer where you are, you may have some growing.
If so, I’m not at all jealous of you.
Or you can check on Amazon.
You can use canned chickpeas for this recipe, but it is so easy to cook and freeze your own chickpeas for when you need them.
I happened to be cooking a batch of chickpeas in the slow cooker the day I made these sausages.
I had soaked them overnight, then in the morning I rinsed them, covered them with water, threw in some garlic powder, rosemary, a whole onion with the root on so it’s easy to discard afterwards and 2 ‘beef’ cubes.
Turn the slow cooker on low, and all day you get gorgeous rosemary and garlic wafts throughout the house.
Not quite as convenient as canned, but so easy to do.
Just soak, rinse and slow cook. When you get home, cooked chickpeas. Too easy.
Now that’s comfort right there.
I didn’t even mind doing the dishes afterwards, because they were such a success, and I was still on a high from finding the best vegetarian sausage recipe, ever. Yay!
So without further ado, here is the recipe.
Homemade Vegetarian Sausages
Recipe type: Main Meal
For the sausages
1 C chickpeas
4 cloves garlic
2 C vegetable broth
2 t chopped fresh herbs or 1 t dried mixed herbs (oregano, rosemary, thyme etc)
3 t organic miso paste
2 T tomato paste
4 T soy sauce (I use Kikkoman)
½ t liquid smoke
Freshly ground pepper
2½ C gluten flour
2 t smoked paprika
For the mashed potatoes
1 medium potato per person or two small
Knob of butter
Splash of milk
Pink salt and fresh pepper
For the gravy
2 C sliced mushrooms
1 medium onion sliced into strips
Packet of organic ‘beef’ flavored gravy
How to Cook these Vegetarian Sausages
For the Vegetarian sausages
Put your steamer on to boil while you get the sausages ready.
If you are making broth from bouillon, boil the water and add the cubes.
If you are using homemade or boxed stock, heat the stock to a simmer in the microwave.
Dissolve the miso and steep the herbs in the stock for a couple of minutes.
Add the tomato paste, soy sauce, liquid smoke and pepper.
Wizz the chickpeas in a blender with the garlic cloves until smooth.
Add the chickpea paste to the stock then leave to cool.
In another bowl, mix together the gluten flour and the smoked paprika.
Make a well in the dry ingredients and tip in the cooled broth.
Mix well and knead in the bowl with a wooden spoon for a couple of minutes.
Divide the mixture up to make 8 sausages. I cut the mixture in half, then those 2 in half, then the remaining 4 in half again.
Rip off 8 pieces of tin foil, enough to wrap each sausage lengthwise.
Shape each piece like a sausage, wrap in foil and twist the ends like a boiled sweet.
Steam for 40 minutes. Fry lightly in a grill pan to get the authentic barbecue grill marks.
For the mashed potatoes
Peel and boil the potatoes until they are soft.
Add a knob of butter, salt and pepper and mash until there are no lumps.
Add a splash of milk and beat with the masher until they are creamy and smooth.
For the gravy
Fry the onions and mushrooms in a little oil until the mushrooms are browned.
Add in the gravy and cook until it is thick.
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