Vegetarian Sausage Recipes
BREAKFAST SAUSAGES
Serving Size:8
Amount Measure Ingredient -- Preparation Method
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1 cup Raw bulgur wheat* -- cooked
1/4 cup Gluten or whole wheat flour
1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
1 tablespoon Nutritional yeast
2 tablespoons Tamari
1 teaspoon Dried basil leaves
1/2 teaspoon Poultry seasoning
1/2 teaspoon Paprika
1/2 teaspoon Sage
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
1/4 teaspoon Crushed dried red pepper -- flakes
*To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups
water and one teaspoon salt. Bring to a boil, then turn down to medium-low and
simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
Add tamari and the rest of the seasonings, mixing well.
Form into patties and sauté in a little vegetable oil in a nonstick skillet on medium-high
heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a
350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
BULGHUR WHEAT "SAUSAGE" PATTIES
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 cups Cooked AM Bulghur Wheat
1/4 cup AM Whole Wheat Flour
1 tablespoon Crushed basil leaves
1 Egg
3/4 teaspoon Sage
3/4 teaspoon Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray
Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning
and salt together. Form into patties and roll in whole wheat flour. Fry in a small
amount of oil until lightly browned. These may be wrapped in individual packages
and reheated. Cook like hamburger meat or add to casseroles in place of meat.
Variation: Form into cocktail size balls, before cooking and serve with sweet and sour
sauce.
NOTES:
1) 3/4 cup of grated cheddar cheese can be added.
2) Mixture forms better when slightly chilled.
HERBAL BEAN SAUSAGES
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
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2 cups Cooked pinto beans
1/2 cup Whole wheat breadcrumbs
1/2 cup Onion -- minced
1 Garlic clove -- minced
1/2 cup Tomato sauce
1/8 teaspoon Fennel seed -- crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil -- -OR-
1/2 teaspoon -Fresh basil
1 1/2 teaspoons Chopped fresh parsley
Salt -- to taste
-----MUSHROOM-RED PEPPER SAUCE-----
1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour
These plant-based sausages taste great, contain no added fat except the vegetable
oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages
after you've tried them, adjust the seasonings to please your palate.
DIRECTIONS: Combine all ingredients in a mixing bowl, mix thoroughly, and shape into
1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a
baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red
Pepper Sauce (below). MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable
broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano,
and black pepper. Cook 5 minutes longer or until onion is transparent. Quickly whisk in
enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove
from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or
water.
Serve over sausages, whole grains, or vegetables.
SAUSAGE PATTIES
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
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8 ounces Tempeh
-----REGULAR SEASONINGS-----
1/2 teaspoon Sage
1/2 teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Cumin
2 tablespoons -Warm water
2 tablespoons Soy sauce
2 tablespoons Oil
-----ITALIAN SAUSAGE SEASONINGS-----
2 Garlic cloves -- pressed
1/2 teaspoon Red pepper flakes
1 teaspoon Oregano
1/4 teaspoon Black pepper
2 tablespoons Flour
2 tablespoons Oil
2 tablespoons Soy sauce
Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together
dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties.
Fry in a little oil until browned on both sides. Italian Sausage: Grate the steamed
tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, oil and
soy sauce. Press into thin patties or crumble on top of pizza before it is baked.
VEGETABLE SAUSAGE (HOY JAW)
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Flour
2 tablespoons -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root -- - (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoons Oil
2 ounces Taro -- peeled
and coarsely chopped
1 Carrot (more if desired) -- - coarsely chopped
1/2 cup Water chestnuts -- - coarsely chopped
2 ounces Pre-soaked Chinese mushrooms -- - coarsely chopped
1/2 cup Beansprouts -- coarsly chopped
2 tablespoons Light soy sauce
1 teaspoon Sugar
3 large Beancurd sheets
Oil -- for deep-frying
-----TO GARNISH-----
Lettuce
Mint leaves
Mix the flour and water to form a paste and set aside. In a mortar pound together
the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly
fry the garlic paste, then add all the remaining ingredients down to and including
the sugar, stirring constantly. Add the flour and water paste and stir to thicken.
Remove from the heat and leave to cool. Drain the beancurd sheets and spread out
on a flat surface. Place a line of the cooled filling along one edge of each sheet and
roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool. When ready to serve, deep-fry the sausages until golden
brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and
mint leaves with Plum Sauce.
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