Vegetarian Sausages Recipes

Steps:

• In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
• In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture.
• Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds.
• Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.
• Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes.

Steps:

• Combine water and seasoning in a two quart saucepan and bring to boil. Add oats and cook for 5-10 minutes.
• Cool slightly and form into sausages. Bake at 350 degrees for 15 minutes on each side on an oiled cookie sheet.

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
• Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
• Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
• Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
• Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
• Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
• Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
• Remove from the water and let cool for about 5 minutes, then unwrap.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
• Serve immediately or keep wrapped in the refrigerator for up to 4 days.
• Enjoy!

Steps:

• Add the oil to a large frying pan or wok, then add your chopped mushrooms, peppers, onions and potatoes, fry for 5 minutes.
• In the meantime preheat the oven to 190C
• Once the veg starts to soften add your hot veg stock and a tbsp of basil along with some salt and pepper. Stir in all ingredients and simmer for 3 minutes
• Now add your sausages in the oven for 5 minutes then turn the sausages and cook for a further 5 minutes
• Add the chopped tomatoes to the pan and stir ina final tbsp of basil along with another small shower of salt and pepper. Take out sausages and chopped into small chunks and add to the pan.
• Add a dash of lemon juice and stir all the mix to ensure sauce is mixed in with veg and sausages. Reduce heat and simmer for 10 minutes
• I had this on its own but due to the lovely sauce that this creates I believe it would be lovely with a choice of rice, mash potato or a nice French stick. Enjoy