Vegan Pine nut Sausage
Ingredients:
¼ cup pine nuts, toasted
½ a red onion
1 red chilli
75g (2½ oz) sundried tomatoes
¼ cup olive oil
1¼ cups vegetable stock
2 tbs tomato paste
250g (½ lb.) gluten flour (wheat gluten)
1 tsp dried thyme
1 tsp paprika
4 x pieces of cheesecloth 30×30 cm each
8 x pieces of kitchen twine
for the cooking broth
6 cups vegetable stock
3 garlic cloves, peeled and smashed
2 bay leaves
Directions:
By hand or in a food processor finely dice/mince the toasted pine nuts, red onion, chili and sundried tomatoes.
Whisk the stock with the olive oil and tomato paste until smooth.
Combine the gluten flour with the dried thyme, paprika and processed pine nut/sun dried tomato mixture in a large bowl. Slowly add the stock mixture to the dry mixture, combine until you have a smooth, elastic dough.
Divide the dough into four equal portions, roll out each portion to form a sausage, place each sausage onto a piece of cheesecloth, roll tightly and tie off each end securely with pieces of twine.
Bring the stock, garlic and bay leaves to boil in a deep-sided pan, add the sausages, side-by-side and turn down the heat, allow to gently simmer for 45-50 minutes until the sausages are firm to the touch.
Once the sausages are cooked remove from the pan and allow to cool before carefully removing the cheesecloth. 
Sausages can then be fried in a pan until golden and added to your favorite recipes, like pasta, stews or as below.

Vegan Pine nut Sausage

Ingredients:

  • ¼ cup pine nuts, toasted
  • ½ a red onion
  • 1 red chilli
  • 75g (2½ oz) sundried tomatoes
  • ¼ cup olive oil
  • 1¼ cups vegetable stock
  • 2 tbs tomato paste
  • 250g (½ lb.) gluten flour (wheat gluten)
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 4 x pieces of cheesecloth 30×30 cm each
  • 8 x pieces of kitchen twine

for the cooking broth

  • 6 cups vegetable stock
  • 3 garlic cloves, peeled and smashed
  • 2 bay leaves

Directions:

  1. By hand or in a food processor finely dice/mince the toasted pine nuts, red onion, chili and sundried tomatoes.
  2. Whisk the stock with the olive oil and tomato paste until smooth.
  3. Combine the gluten flour with the dried thyme, paprika and processed pine nut/sun dried tomato mixture in a large bowl. Slowly add the stock mixture to the dry mixture, combine until you have a smooth, elastic dough.
  4. Divide the dough into four equal portions, roll out each portion to form a sausage, place each sausage onto a piece of cheesecloth, roll tightly and tie off each end securely with pieces of twine.
  5. Bring the stock, garlic and bay leaves to boil in a deep-sided pan, add the sausages, side-by-side and turn down the heat, allow to gently simmer for 45-50 minutes until the sausages are firm to the touch.
  6. Once the sausages are cooked remove from the pan and allow to cool before carefully removing the cheesecloth. 
  7. Sausages can then be fried in a pan until golden and added to your favorite recipes, like pasta, stews or as below.
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