Vegan Sausages

Vegan sausage with fries

How Yummy Were They?

I was doubtful about the sausages but man, these things are way better than any store-bought kinds we've tried. I LOVED them! But then, I'm not a fan of soy-based food, so the ones at the store generally stay right there on the shelves for the most part. We had them a couple times but they don't hold a candle to these.

This was our second meal of them and Missy happened to stop by so she got to try them as well. She also really enjoyed them. Definitely worth keeping the recipe - and sharing it for any of you who want to try. You'd be surprised how much you might enjoy them!

Sausages and onions frying

The sausages are boiled first then cooled, then fried. They puffed up a lot during the steaming and we found them to be pretty thick so we sliced them in half before frying, and found that they made a more manageable meal.

Vegan Sausage Recipe

Original recipe here.
Modifications to original recipe include:

• Added 2 tsp ground fennel 
• Added an extra tsp smoked paprika
• Didn't have chick peas; substituted 1/2 cup chick pea flour and 1/3 cup water
• Didn't have veg broth; substituted vegetable cocktail (like V8)
• Omitted the oil
• We're not sure the flour was gluten as the bag was unmarked

Ingredients:
½ cup chickpeas, rinsed and drained
1 cup cold vegetable broth
1 TBSP olive oil
2 TBSP soy sauce
1¼ cups vital wheat gluten
¼ cup nutritional yeast
1 tsp thyme
1½ tsp garlic powder
1 tsp onion powder
2 bay leaves, finely crumbled
1 tsp red pepper flakes
1 tbsp smoked paprika
1 tsp sage
1 tsp sugar
1 tsp salt
1 tsp freshly ground pepper

Directions:
Mix wet and dry ingredients separately, then combine. Roll into sausage shapes. Wrap in parchment paper and twist the ends to shape them. Steam for 40 minutes. Ready to freeze or refrigerate, then you can take them out and fry them or throw them on the barbeque.

Rolling sausages

We think they will be fantastic on the barbeque with some of my yummy homemade BBQ sauce.

Steamed sausages

My BBQ Sauce

1/2 cup ketchup
1/4 cup balsamic vinegar
2-3 tbsp brown sugar
1-2 cloves garlic, pressed through a garlic press
1/2 tbsp dijon mustard
1/2 tsp onion powder
Pinch of hot chili pepper

Vegetable Rice & Barley Soup

I made this soup today because I crave soup sometimes. It was inspired by spotting the aging carrots in the fridge which reminded me they needed to be used soon. After some debate about whether to use turnip and potato and turn it into a stew, I decided to keep it as a soup and use white onions, mushrooms, rice, lentils and barley. After serving it twice, I was told by Laura and Missy that the recipe needed to be documented for future reference.

Vegetable Rice & Barley Soup

Recipe

1 white onion, chopped

4 carrots, chopped

4 oz mushroom, sliced

1 tbsp sunflower oil

1 tsp sea salt

1 tbsp dried rosemary

1/2 tsp dried sage

1/2 cup long grain rice

1 cup red lentils

1/4 cup pearl barley

900 ml box of vegetable broth

2 cups garden vegetable cocktail (like V8)

2 cups water

2 vegetable boullion cubes

3 or 4 sprigs fresh thyme

4 sprigs fresh parsley

Sauté the onion, carrot and mushrooms in the oil then add the dried herbs. Add the grains, boullion and liquids, give it a stir and let simmer for 40 minutes until rice is cooked. The lentils will dissolve into the broth and the rice and barley will absorb most of the liquid. Keep an eye on it in case more liquid is needed and then add as necessary water, vegetable broth or vegetable cocktail, whichever you prefer. I prefer to add vegetable broth so as not to dilute the flavors. Add the fresh herbs near the end of cooking. Taste while cooking and season accordingly with more salt or herbs you like.

Soup and roll

We had this with rolls spread with vegan butter and it was fantastic!

Oatmeal Date Cookies

Any recipe that involves dates, I'm down with. This recipe turned out great and I'm sure I will want to make them again, so committing the recipe to the blog.

Oatmeal Date Cookies

Original Recipe

Here is the original recipe I went by.

I made the following modifications.

• Instead of oats I used a mixture of oats, spelt and rye flakes.
• I substituted the 3 eggs for 3 tbsp flax and 9 tbsp water.
• I omitted the walnuts as we didn't have any on hand.

My Adapted Recipe

Mix:
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

In small bowl mix:
3 tbsp ground flax
9 tbsp water
Let sit 15 minutes to gel.

In mixer on medium speed cream together:
1 cup packed brown sugar
1 cup shortening
1/2 cup sugar
1 teaspoon vanilla extract
Slowly add in flax mixture. Continue mixing.

Add flour mixture to creamed mixture until combined. Then add:
2 cups mixed quick cooking oats, spelt & flour
1 cup dates, pitted and chopped
1/2 cup chopped walnuts (optional)

Drop by teaspoons onto baking sheet and bake 8 minutes at 375 degrees F.

Cookies cooling on a rack

This recipe got a seal of approval from both Laura and Missy. Worth noting that Laura said the ones that were cooked 9 minutes instead of 8 were better, crispier. The recipe made about 6 1/2 dozen cookies.