Mushroom, Tofu and Kidney Bean Sausages
Makes Approx 8 Sausages
I have been experimenting with different combinations of flavours and textures to come up with a simple but delicious new sausage recipe. I have to admit, there are a couple of new combinations that I feel will also be coming your way, but for now, these are one of the most incredible tasting sausages I have yet to produce. Texture is just as important as flavour in any recipe, and with one bite of these sausages you will see why you will want to make them very often indeed. I taste tested these with 3 non-vegans who thought they were delicious. You can’t say better than that. Enjoy x
250 g ( 9 oz ) chestnut mushrooms
250 g ( 9 oz ) block firm tofu
5 tablespoons tamari, or soy sauce
1 tin kidney beans, approx 240 g ( 9 oz ) when drained
1 small leek, finely chopped
1 tablespoon vegan margarine, I use Vitalite
1 tablespoon olive oil
1 large clove garlic, minced
1 small red chilli, finely shopped (optional)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Pinch freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
2 heaped tablespoons chickpea flour (also labelled as gram flour)
An additional 1 tablespoon vegan margarine for when shaping the sausages
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6
Put the mushrooms in a processor and process along with 3 tablespoons of tamari until very finely chopped. Place on a baking tray.
Crumble the tofu into a bowl, mix with 2 tablespoons of tamari and place this on a separate baking tray.
Place both of the trays into the oven and cook for approximately 20-25 minutes until the tofu is crisp but not completely solid. NOTE : Turn the tofu and mushrooms at least 2-3 times during cooking to prevent sticking and to allow for an even cook. Remove from the oven at any time if you feel the ingredients are cooked. Put into a bowl.
Whilst the trays are baking in the oven, drain the kidney beans well and set aside.
Next, in a frying pan, fry the leeks in 1 tablespoon of vegan margarine and 1 tablespoon of olive oil with the garlic and the chilli. Continue to fry until very soft. Leave to cool slightly
When the leeks have cooled, add to the bowl with the tofu and mushrooms. Put in the beans, sage, thyme, pepper, fresh parsley, gram flour and another 1 tablespoon of vegan margarine.
Using you hands, mix everything together well and when finally mixed, form into a ball. Wrap lightly in foil and leave to rest for 10 minutes.
Shape into sausages.
I like to gently fry the sausages for just a few minutes, turning occasionally to get a nice brown coating. These can then be put back onto a backing tray and cooked for about 10 minutes until cooked through.
Serve as you would for your own meals. Great with mash and onion gravy, amazing in a sandwich or with steamed vegetables and new potatoes. Enjoy.