Yummy Vegan Sausage…

I’ve used this same recipe to make a roast, but this time I decided to make sausages instead. I steamed them too instead of boiling it then baking it. I also didn’t use the oil and butter the original recipe calls for. They were YUMMY! I ate it with this tasty sweet and spicy ginger sauce. Here it is…enjoy!

Vegan Sausage

Ingredients:

  • 2 Cups vital wheat gluten
  • ½ Cup bread crumbs (I toast Ezekiel bread then put it in the food processor to make the bread crumbs)
  • ½ Cup nutritional yeast
  • 1.5 Tablespoon dried thyme
  • ½ large onion finely chopped (you can caramelize them, but I don’t. I just chop them very fine in the food processor)
  • ½ Tablespoon kosher salt (optional)
  • 2 Cups strong No Chicken, chicken stock
  • 6 square pieces of foil

Directions:

First mix all the dry ingredients in a large bowl. Add the onions to the dry ingredients and mix.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a loose batter forms.  Get a handful of mixture and form into the shape of a sausage on a piece of foil. Roll up and twist ends (like a tootsie roll). Put in a steamer for 30 – 40 minutes.

Makes 6 sausages ~ Calories 193 each and under ½ gram fat

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Cashew Cheese…

I had a bunch of left over raw cashews from when I made the nut milk a few days ago and decided to make some cheese with them. It turned out really nice. It’s pretty soft even after refrigerating over night, but that makes it perfect for spreading on crackers. This is how I made it.

Cashew Cheese

Ingredients:

  • 1.5 cups raw unsalted cashews
  • 1/4 – 1/3 cup of water
  • 2 – 3 tbsp nutritional yeast
  • 1 – 2 tsp mellow white miso paste
  • 2 cloves garlic
  • 2 tsp lemon juice
  • salt to taste

Directions:

Soak cashews in a bowl filled with water for 2 hours. Drain water and add soaked cashews to food processor with remaining ingredients. While mixing slowly add in a little water. Add in a little at a time to help make it smooth, but you don’t want it runny. Wrap tightly in saran wrap and keep in fridge over night. When you’re ready to serve, put it on a plate and add fresh pepper on top of it. Serve with crackers of fresh vegetables. Enjoy!