I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted several veggie burger and meatball recipes on our blog but have not posted any sausages until today. Sausages and wieners are pretty hard to replicate as far as texture goes - in my opinion. They are usually just too funky for me. This recipe though.... I really like the texture and the flavor is pretty tasty too. I made them a bit smaller - like breakfast sausage size - but when I make then again I'm going to make them the size of a hot dog wiener so I can try it on a bun like a hot dog. This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully. Vegan Sausages Ingredients 2 cans (540 ml each) chickpeas (garbanzo beans), rinsed & drained 2 Tbsp tomato paste 3/4 cup potato starch 3 Tbsp vegetable bouillon powder 1/4 cup water 2 Tbsp soy sauce 1/2 tsp liquid smoke 2 Tbsp olive oil 2 Tbsp onion powder 1 tsp garlic granules (or 2 cloves minced garlic) 1 tsp paprika 1 tsp oregano 1/4 tsp black pepper Directions In a food processor or blender, process chickpeas until smooth paste. Note - this can take some time as you have to keep stopping and scraping the sides, just be patient. :) When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch. In another mixing bowl, mix together the remaining ingredients. Stir all the ingredients together in one bowl. Pinch off some of the mixture and form into a sausage shape. I made mine about the size of a large finger. Repeat until all the mixture is used up. Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper. (See photo below for clarity) Place sausages in a double boiler (or steamer) and steam for 20 minutes. Be sure to only cook them in a single layer at a time - I had to do 3 separate steaming batches. (FYI - remember to check the double boiler/steamer that the water in the bottom has not evaporated off in between cooking the sausages) After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap. Place in fridge until ready to eat. They are good in the fridge for 3 or 4 days BUT can be frozen in an airtight container for much longer. When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully. I fried a big pan of onions and mushrooms first...... Then cooked my sausages in a nonstick pan until heated through. I didn't add any extra oil but you certainly can add a little if you like. Then I served the sausages on top of the caramelized onions. They look like "real" sausages, don't you think? (FYI - the larger sausages on the end are another experiment of mine. They are vegetarian sausages, not vegan, and I will post the recipe for those once I tweak the recipe a bit!) Even the inside looks sausage-y. I would love to hear your opinion if you give these a try. I made my office coworkers who are vegetarian taste them and give me feedback. Overall I think they were a hit. I really enjoyed them and will definitely add them to my "Meatless Monday" rotation. FYI - I believe these are also gluten free if you use a gluten free soy sauce or a sub like coconut aminos. *** According to MyFitnessPal, the nutritional counts are: 76 calories, 12 carbs, 2 fat, 2 protein, 2 fiber, 0 sugar (5 sugar in the whole recipe). This is per sausage if you make 21 sausages. We're sharing over at Carol's Chatter. Be sure to click over and say Hi!
I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted several veggie burger and meatball recipes on our blog but have not posted any sausages until today. Sausages and wieners are pretty hard to replicate as far as texture goes - in my opinion. They are usually just too funky for me. This recipe though.... I really like the texture and the flavor is pretty tasty too. I made them a bit smaller - like breakfast sausage size - but when I make then again I'm going to make them the size of a hot dog wiener so I can try it on a bun like a hot dog. This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully. Vegan Sausages Ingredients 2 cans (540 ml each) chickpeas (garbanzo beans), rinsed & drained 2 Tbsp tomato paste 3/4 cup potato starch 3 Tbsp vegetable bouillon powder 1/4 cup water 2 Tbsp soy sauce 1/2 tsp liquid smoke 2 Tbsp olive oil 2 Tbsp onion powder 1 tsp garlic granules (or 2 cloves minced garlic) 1 tsp paprika 1 tsp oregano 1/4 tsp black pepper Directions In a food processor or blender, process chickpeas until smooth paste. Note - this can take some time as you have to keep stopping and scraping the sides, just be patient. :) When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch. In another mixing bowl, mix together the remaining ingredients. Stir all the ingredients together in one bowl. Pinch off some of the mixture and form into a sausage shape. I made mine about the size of a large finger. Repeat until all the mixture is used up. Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper. (See photo below for clarity) Place sausages in a double boiler (or steamer) and steam for 20 minutes. Be sure to only cook them in a single layer at a time - I had to do 3 separate steaming batches. (FYI - remember to check the double boiler/steamer that the water in the bottom has not evaporated off in between cooking the sausages) After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap. Place in fridge until ready to eat. They are good in the fridge for 3 or 4 days BUT can be frozen in an airtight container for much longer. When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully. I fried a big pan of onions and mushrooms first...... Then cooked my sausages in a nonstick pan until heated through. I didn't add any extra oil but you certainly can add a little if you like. Then I served the sausages on top of the caramelized onions. They look like "real" sausages, don't you think? (FYI - the larger sausages on the end are another experiment of mine. They are vegetarian sausages, not vegan, and I will post the recipe for those once I tweak the recipe a bit!) Even the inside looks sausage-y. I would love to hear your opinion if you give these a try. I made my office coworkers who are vegetarian taste them and give me feedback. Overall I think they were a hit. I really enjoyed them and will definitely add them to my "Meatless Monday" rotation. FYI - I believe these are also gluten free if you use a gluten free soy sauce or a sub like coconut aminos. *** According to MyFitnessPal, the nutritional counts are: 76 calories, 12 carbs, 2 fat, 2 protein, 2 fiber, 0 sugar (5 sugar in the whole recipe). This is per sausage if you make 21 sausages. We're sharing over at Carol's Chatter. Be sure to click over and say Hi!
In a former life I was a barbecue fanatic. I dragged my vegetarian husband to shacks in the middle of nowhere – from North Carolina to Mississippi – just to eat barbecue. He happily picked at his plate of fries while I quite literally pigged out. (No wonder I married him.) When health concerns led me to stop eating meat, I assumed that my barbecue days were over. But with my Authentic Smoked Seitan, I’ve finally found a reason to fire up my smoker. I can hear you skeptics now. Smoked wheat gluten? Believe it, people. This stuff looks and tastes like Texas brisket – or as close as a vegetarian version can come, anyway. With a nice crusty exterior, it’s even got the “burnt ends” of authentic barbecue. At a 4th of July party, the guests – including meat eaters – were practically clawing at each other to eat the seitan, even before it hit the table. I used a dry rub, leaving out the salt because the seitan itself is quite salty. [...]
I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted...
Katherine Marie Heigl (born November 24, 1978) is an American actress, film producer and former fashion model. She started her career as a child model with Wilhelmina Models before turning her attention to acting. She made her film debut in That Night (1992) and later appeared in My Father the Hero (1994) as well as Under Siege 2: Dark Territory (1995). From 1999 to 2002, Heigl co-starred as Isabel Evans on the television series Roswell
I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted...
Easily operate electrical lighting and appliances with the 1G Toggle Switch from Buster + Punch. A proprietary textural design adds elegance to a toggle arm. This unit features construction of solid anodized metal. Product Features: Country of Origin: China Warranty: 2 Years Solid metal coin screws Diamond-cut knurled knob Available in various finishes and plate designs Dimensions: Black/White: 2.75"W X 4.75"H Product Weight: 0.42 lbs Brass/Smoked: 2.75"W X 4.75"H Product Weight: 0.47 lbs Steel: 2.75"W X 4.75"H Product Weight: 0.45 lbs Ratings: Listing: cETLus Listed Materials: Steel
L’artiste américain Kim Keever a fait de nouvelles créations abstraites pour son exposition « Across the Volumes » à la Waterhouse & Dodd en A
Explore 53tomcat53's 239 photos on Flickr!
Feature:1. Upgraded filter smoke design, with 3 layers of smoke filter pockets: cotton filter layer flocking fabric, almost no smoking, this moxibustion burner can help you get rid of a lot of smoke. 2. The pocket is thicker than usual, and the outer cover is made of high‑density flocking fabric, which is smooth, skin‑friendly and wrinkle‑resistant. 3. Come with a wide adjustable range of straps, stable hook and loop. 4. With enough materials, the heat storage is lasting and the heat conduction is faster. 5. Compact size, lightweight and portable, easy to carry and convenient for using. Specification: Condition: 100% Brand New Item Type: Moxibustion Clothes Optional Position: Neck, Abdomen, Shoulder, Back, Foot, Wasit Material: Flannel Usage: 1. Insert the Ai Zhu into the fixed bracket in the moxibustion box and ignite. 2. Cover the moxibustion box cover and rotate it to lock, and then adjust the air outlet to control the temperature. 3. Put the moxibustion box into the thermal insulation bag and close the zi
Since I’ve been spending more time at home, as I only work part time since the birth of my baby, I’ve been experimenting with different recipes for vegan cheese. As much as I love Daiya…
Ingredients: 3-4 lbs Pork shoulder, boneless preferred 2 Tbsp Liquid smoke 2 Tbsp Salt (sea salt preferred) Cooking Instructions: Rub pork w...
Alles ist besser mit einem kleinen Pyro. Es ist ein Bonbon für die Augen. Ihr wisst, was wir sagen wollen: Es gibt keine Party wie eine pyrotechnische Party.
Slow Cooker Ultimate Sloppy Joes
Feature:1. Ceramic Glaze: This electric cooking pot with ceramic glazed inner container effective keeps food from sticking, and it won't produce much smoke. 2. 2 Temperature Mode: This electric cooker provides 2 temperature modes, so your cooking can be flexibly controlled. 3. Multi Function: This electric cooking pot can be used to fry, steam, boil, and stew, etc. The pot comes with 1 pair of chopsticks, 1 wooden spatula, 1 x bowl, 1 x soup spoon, 2 x sponge brush. 4. Long Handle: This electric cooking pot adopts comfortable long handle with effort saving design. 5. 1.8L Large Capacity: This electric cooker with 1.8L large capacity and it will automatically power off when the pot is overheating or at the dry burning status. Specification: Item Type: Electric Cooking Pot Material: ABS, Ceramic, Glass, Composite Wood Frequency: 50/60Hz Power: 450W Capacity: 1.8L Weight: Approx. 974g / 34.4oz Package List:1 x Electric Cooking Pot 1 x Power Cord 1 x Chopsticks(Pair) 1 x Wooden Spatula 1 x Bowl 1 x Soup Spoon 2 x
Mais quel est donc la signification de ce dress code indiqué en bas de mon carton d’invitation : Black Tie? Tout simplement si l’on traduit, cravate noire, par opposition à la cravate b…
Smoked 2.5 hours in an offsetFinished under a broiler.by Swwert
The Lung Yin organs in Chinese medicine, its function, the meridian and the most common Lung acupuncture points.
Easily operate electrical lighting and appliances with the 1G Toggle Switch from Buster + Punch. A proprietary textural design adds elegance to a toggle arm. This unit features construction of solid anodized metal. Product Features: Country of Origin: China Warranty: 2 Years Solid metal coin screws Diamond-cut knurled knob Available in various finishes and plate designs Dimensions: Black/White: 2.75"W X 4.75"H Product Weight: 0.42 lbs Brass/Smoked: 2.75"W X 4.75"H Product Weight: 0.47 lbs Steel: 2.75"W X 4.75"H Product Weight: 0.45 lbs Ratings: Listing: cETLus Listed Materials: Steel
