Vegan Sausage: Are you a vegan or considering switching to plant-based options? Then you must try the incredible vegan sausage! It is a game-changer for all the vegans who miss the taste of meat in their meals. This delicious sausage is made from plant-based ingredients and has a similar flavor and texture to traditional meat-based sausages.
The vegan sausage are perfect for adding to your favorite recipes such as pasta dishes, sandwiches, or even pizza. It is a versatile ingredient that can be used in many different ways.
One of the best things about vegan sausages is that they are healthier than traditional sausages. They are free from harmful preservatives and additives, making them an excellent choice for those who care about their health. They are also low in fat, high in protein, and packed with essential nutrients.
If you are worried about the environment impact of meat production, then vegan sausages are an excellent alternative. They have a much lower environmental footprint than traditional animal-based sausages. It takes far less land, water, and energy to produce vegan sausages, making it a more sustainable choice.
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SIS Simple is Smart Tip:
But why would you want to make your own sausage from tofu? For starters, store-bought vegan sausages can be expensive and loaded with preservatives and additives. By making your own, you have complete control over the ingredients, ensuring that you’re eating a clean and wholesome meal. Plus, tofu is a great source of protein and can be easily flavored with herbs, spices, and seasonings to mimic the taste of traditional sausage.
Neuro Nutrition Nugget
Today, we’re diving into the world of tofu, that versatile bean curd you’ve probably seen in Asian cuisine and maybe even tasted. But did you know that this humble ingredient can work wonders for your gray matter too? Let’s explore the incredible brain benefits of tofu together!
Choline: The Brain’s BFF
First things first, let’s talk about choline. This mighty nutrient found in tofu plays a crucial role in brain development and function. Think of choline as a brain superhero that helps build and maintain healthy neural connections. By doing so, it supports your learning abilities, memory, and even muscle control. Talk about a brain-boosting sidekick!
Magnesium: Power Up Your Brain Cells
Next up, we have magnesium, another brain-loving nutrient found in our favorite tofu. This multitasking mineral helps regulate neurotransmitters and fuels the production of brain energy. In simpler terms, it keeps your brain firing on all cylinders. With improved cognitive function and a potential reduction in the risk of Alzheimer’s disease, magnesium is the brain’s MVP!
Omega-3s: Fuel Your Brain with Goodness
Hold on to your thinking caps, because here comes another fantastic benefit of tofu: omega-3 fatty acids. These brain-loving fats are essential for healthy brain cell structure and function. By adding tofu to your diet, you’re giving your brain a boost of these powerful nutrients. They’ve been shown to improve cognitive function and even lower the risk of cognitive decline. Smart and delicious? Sign us up!
Heart-Healthy Bonus: Tofu Loves Your Tick-Tock
But wait, there’s more! Tofu isn’t just a brain’s best friend; it’s also kind to your ticker. With low levels of saturated fat and cholesterol, tofu helps keep your heart happy and healthy. By incorporating tofu into your meals, you’re not only nurturing your brain but also taking care of your overall well-being. Talk about a win-win situation!
So, my dear readers, it’s time to give tofu the standing ovation it deserves. With its abundance of brain-boosting nutrients, this plant-based powerhouse can help you unleash your mental potential while supporting your overall health.
Ingredients for Vegan Sausage:
Mushrooms: Button or Portabella mushrooms add a rich Umami taste to the sausage.
Onions: Add flavor and texture.
Roasted Garlic: Roasting the garlic takes the sharp bite out of it.
Tofu: Soybean Curd.
Carrots: Use fresh raw carrots to add some color and texture.
Vital Wheat Gluten: Give the sausage the firm, chewy texture of meat. It also acts as a binding agent.
Italian Seasoning: For flavoring.
Smoked Paprika: I love smoked paprika for both adding color and a hint of smoked meat flavor.
Umami Powder: ground shitatke mushrooms give the most umami flavor of the mushrooms.
Nutritional Yeast: Comes from the saccharomyces cerevisiae strain, an inactive yeast made from beet and sugarcane molasses. Often used as a cheese substitute.
Ham Flavored Broth Base: add a realistic ham flavor to the sausages.
Black Pepper: (optional) omit if you don’t like spicy sausage.
Cayenne Pepper: (optional) omit for a mild sausage.
Step by Step Instructions for Vegan Sausage:
- Before starting, press a block of Tofu with a Tofu press or a heavy object. For how to press tofu without a Tofu Press, The Tofu should be in the Tofu press for about 1 hour prior to use.
- Blend the mushrooms, onions, and roasted garlic cloves until creamy and smooth.
- Saute the mixture in a skillet until reduced to a thick paste consistency. This takes about 10 – 15 minutes. Set aside.
- Add the tofu and raw carrots to the blender and blend until smooth. If there are a few small pieces of carrots that’s ok.
- In a medium bowl, combine the tofu carrot mixture, the sauteed mushroom mixture, the vital wheat gluten, and all of the seasonings.
- Stir to combine. You may want to use your hands to mix everything together. Be careful to not over mix, as the sausages will be tough and chewy if you overmix the ingredients.
- Let the mixture rest for 20 minutes
- Divide into eight equal pieces. I like to make half of the sausages larger for dinner or lunch and the other half smaller for breakfast sausages. If you make breakfast sausages divide each piece in half and make two breakfast sausages.
- Wrap each sausage in a piece of 10 X 12-inch foil. Twist the ends to close. If you don’t like the foil touching the sausage, use a piece of parchment paper inside the foil. Make the parchment paper just long and wide enough to cover the sausage.
- Stem the sausage in a steamer basket for 30 minutes. Make sure the water doesn’t all evaporate during the steaming.
- Let the sausage cool before unwrapping.
- Fry in a little olive oil and serve. There isn’t any fat in the sausage, so make sure you add enough oil to the pan to brown up the sausage.
- Store sausage in the fridge for up to 3 days. Freeze for up to 3 months in an airtight container. Defrost overnight in the fridge
- Freeze and vacuum pack the sausage. Vacuum-packed sausage will keep up to a year in the freezer.
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Equipment
- 1 Powerful blender like a Ninja, Blendtec, or Vitamix
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- Kettle with a steamer basket.
Ingredients
- 10 ounces sliced mushrooms
- 1 medium onion sliced
- 4 cloves roasted garlic
- 8 ounces pressed tofu
- 1 cup chopped carrots
- 1 cup Vital Wheat Gluten
- 2 tsp Italian Seasoning
- 1 tsp smoked paprika
- 1 tsp umami powder
- 2 tbsp nutritional yeast
- 2 tsp ham flavored broth base
- ½ tsp black pepper
- 1 tsp Cayenne pepper if you like your sausage spicy.
Instructions
- Before starting, press a block of Tofu with a Tofu press or a heavy object. For how to press tofu without a Tofu Press, The Tofu should be in the Tofu press for about 1 hour prior to use.
- Blend the mushrooms, onions, and roasted garlic cloves until creamy and smooth.
- Saute the mixture in a skillet until reduced to a thick paste consistency. This takes about 10 - 15 minutes. Set aside.
- Add the tofu and raw carrots to the blender and blend until smooth. If there are a few small pieces of carrots that's ok.
- In a medium bowl, combine the tofu carrot mixture, the sauteed mushroom mixture, the vital wheat gluten, and all of the seasonings.
- Stir to combine. You may want to use your hands to mix everything together. Be careful to not overmix, as the sausages will be tough and chewy if you overmix the ingredients.
- Stir to combine. You may want to use your hands to mix everything together. Be careful to not overmix, as the sausages will be tough and chewy if you overmix the ingredients.
- Divide into eight equal pieces. I like to make half of the sausages larger for dinner or lunch and the other half smaller for breakfast sausages. If you make breakfast sausages divide each piece in half and make two breakfast sausages.
- Wrap each sausage in a piece of 10 X 12-inch foil. Twist the ends to close. If you don't like the foil touching the sausage, use a piece of parchment paper inside the foil. Make the parchment paper just long and wide enough to cover the sausage.
- Stem the sausage in a steamer basket for 30 minutes. Make sure the water doesn't all evaporate during the steaming.
- Let the sausage cool before unwrapping.
- Fry in a little olive oil and serve. There isn't any fat in the sausage, so make sure you add enough oil to the pan to brown up the sausage.
- Store sausage in the fridge for up to 3 days. Freeze for up to 3 months in an airtight container. Defrost overnight in the fridge
- Freeze and vacuum pack the sausage. Vacuum-packed sausage will keep up to a year in the freezer.
Video
Nutrition
