Mushroom, Tofu and Kidney Bean Sausages

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

INGREDIENTS

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

METHOD

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.

Mushroom and Lentil Pie

Serves 4-6 people

This is one of those recipes I always feel I should put together, yet never quite get around to making. That changed yesterday when my local supermarket had mushrooms on offer and I happened to have a can of green lentils sitting in the cupboard. Although I have made similar pies in the past using various forms of soya mince, this recipe contains no meat substitutes and has a depth of flavour that makes this pie truly comforting. Much of this depth comes from the addition of dried porcini mushrooms to accompany the fresh ones. With a few other well matched seasonings thrown in for good measure, this becomes a delicious and hearty pie for every occasion.

INGREDIENTS

1 tablespoon olive oil

1 tablespoon vitalite (or other vegan margarine of your choice)

1 medium red onion, finely chopped

1 large carrot, peeled and finely chopped

1 stick celery, very finely chopped

2 garlic cloves, finely minced

Pinch of sea salt

2 bay leaves

25 g ( 1 oz ) dried porcini mushrooms

500 ml ( 18 fl oz ) vegetable stock (I like to use Kallo)

1 teaspoon dried mixed herbs

1/2 teaspoon freshly ground black pepper

125 ml ( 5 fl oz ) vegan red wine

400 g ( 14 oz ) button mushrooms, halved and cleaned

2 heaped tablespoons plain flour

240 g ( 9 oz )  cooked green lentils, freshly cooked or canned (I use canned)

1 tablespoon freshly chopped mint (or 1/4 teaspoon dried)

1 teaspoon agave nectar

1 tablespoon red wine vinegar

1 teaspoon English mustard (from a jar and not powder)

Vegan puff pastry (I use shop bought Jus-Roll)

Soya milk (To use as a wash on the pastry)

METHOD

Begin by soaking the dried mushrooms in the hot vegetable stock, to which has been added the dried mixed herbs and black pepper.

Over a medium heat, heat the olive oil and margarine in a saucepan and fry the onion, carrot, celery and garlic with a pinch of salt and the 2 bay leaves. Cook for around 5-6 minutes until the vegetables have started to soften.

Preheat the oven to 200 degrees Celsius (400 F) or Gas Mark 6

Pour in the red wine and bring to a boil. When a boil has been achieved, reduce the heat slightly, add the mushrooms and stir constantly until the mushrooms have released their juices.

Once the mixture has become quite dry, but with a little liquid still in the bottom of the pan, stir in the flour. Add the stock containing the dried mushrooms and then add the lentils. Stir well and then add the mint and bring to a very gentle simmer so that the mixture is just bubbling. Try not to stir too much at this stage, but now and again to be sure the mixture is not catching on the base of the pan. Cook like this, uncovered, for approximately 10 minutes until the mixture has thickened but is not dry.

Finally, add the agave nectar, red wine vinegar and English mustard and cook for a final 5 minutes on a low heat.

Spoon the mixture into a pie dish or flan dish and allow to cool.

When cooled, top with a sheet of puff pastry, brush with soya milk and cook for 35-40 minutes or until cooked and golden.

MOROCCAN TFAYA

thegourmetvegan:

I have just recently returned from a trip to Morocco where I had the pleasure of being introduced to this amazing dish. Tfaya is a very popular dish that consists of sauce made with caramelised red onions and raisins and is traditionally served over couscous. Depending on the region, there are…

New Recipe ! Moroccan Tfaya. Enjoy

MOROCCAN TFAYA

I have just recently returned from a trip to Morocco where I had the pleasure of being introduced to this amazing dish. Tfaya is a very popular dish that consists of sauce made with caramelised red onions and raisins and is traditionally served over couscous. Depending on the region, there are many variations on the basic recipe. The one I have chosen for you contains chickpeas and is widely eaten in Marrakesh. The flavours of this dish are truly incredible and I suggest that anyone with a love of wonderful tastes and textures tries this delightful dish. Enjoy.

INGREDIENTS

3 large red onions, very thinly sliced

1 tablespoon olive oil

1 tablespoon vegan margarine, I use Vitalite

2 tablespoons agave syrup

1/2 teaspoon black pepper

1/2 teaspoon ground ginger

1 cinnamon stick

1/2 teaspoon cinnamon

1 teaspoon ras el hanout (Moroccan spice available in most supermarkets)

1/4 teaspoon turmeric

Small pinch of saffron threads

1/4 teaspoon salt

100 ml water

100 g raisins soaked in 100 ml freshly squeezed orange juice

1/2 teaspoon preserved lemon paste or 1/2 a preserved lemon, finely chopped

1 can chickpeas, drained

METHOD

Over a medium heat, add the margarine and oil to a large saucepan, and when the margarine has melted, add the onions and the salt. Stir for a couple of minutes to start the onions softening and then add the cinnamon stick.

Now, turn the heat down to low and continue to cook the onions for 25-30 minutes, stirring frequently, so that the onions can break down and caramelise.

Next, add the rest of the spices and the water and stir well. Cover and continue to simmer on a low heat for a further 40-45 minutes. Be sure to check on the onions occasionally and give them a stir.

Remove the lid and add the raisins, orange juice and agave. Stir well and continue to cook uncovered for a further 15 minutes until the onions are very soft and golden.

Add the preserved lemon paste and the chickpeas, stir well, and give a final simmering of around 10 minutes until everything is soft and sticky.

Serve over freshly steamed couscous.

EASY CHEEZY TOFU BURGER

EASY CHEEZY TOFU BURGER

Prepare yourself for the simplest yet most divine tasting burger you have ever come across. This recipe may seem extremely quick and simple, but just wait until you taste it. This is part of a new set of recipes I am creating for the working vegan. Quick and simple recipes which take little or no preparation that are still extremely tasty and nutritious. The key to this burger is that the longest part of the preparation is in the marinating and baking of the tofu which takes about 40 minutes. Whilst that is happening you can sit down and relax with a glass of wine. No need for standing around in the kitchen! Perfect. Enjoy x

INGREDIENTS

1 block of firm tofu, must not be silken tofu

For the marinade you will need 6-8 tablespoons dark soy sauce and 2 tablespoons (shop bought) sweet chilli sauce, the kind used for dipping.

1 tablespoon nutritional yeast

Spreadable vegan cheese or vegan cheese slices

Toppings of your choice

METHOD

Preheat the oven to 180 degrees Celsius ( 350 F ) Gas Mark 4.

Start by slicing the block of firm tofu into 3 or 4 1 centimetre slices and gently prick with a fork. The tofu does need to be drained but not pressed. If you are in the UK, I recommend using the Dragonfly range of firm tofu.

Put the slices in a bowl and cover with the marinade. Be sure that all areas of the tofu are covered in the marinade and marinade for 5 minutes.

Place the tofu slices on a foil lined baking tray and bake for 15 minutes. Remove from the oven, gently turn and sprinkle the slices evenly with the nutritional yeast and put back in the oven for a further 15 minutes.

After this amount of time they will start to feel rubbery at the edges. Now sprinkle them with a little amount of water and place back in the over for a further 10 minutes. 

Remove from the oven and sprinkle with a little more water, then leave for 5 minutes to let the proteins relax. 

Now build your burger.

Place 1 or 2 slices of your tofu in your preferred bun and spoon over a teaspoon of spreadable vegan cheese alternative. If you are in the UK I suggest using G-Veez which can be purchased from Good Carma Vegan Cheese, or another cheese of your choice.

Top with your chosen toppings and and a dollop of ketchup and mustard. 

Serve however you wish, with fries, salad or just as it is. 

Here is a second clue to my new recipe coming up later !

Here is a second clue to my new recipe coming up later !

A clue to my latest recipe which is coming up later !

A clue to my latest recipe which is coming up later !

Loving this ! It’s delicious @ChocShot

Loving this ! It’s delicious @ChocShot

Writing up the recipe for my Caribbean Pies. These really turned out well. Pastry is made with Spelt and is delicious and light. Recipe coming very soon.

Writing up the recipe for my Caribbean Pies. These really turned out well. Pastry is made with Spelt and is delicious and light. Recipe coming very soon.

Pies turned out amazing. Recipe coming soon.

Pies turned out amazing. Recipe coming soon.