Veggie Sausages

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Veggie Sausages
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Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Nov 08, 04 11:28 am Post subject:
OK, well it may take some time, but if we manage anything nice I'll definitely be back to tell everyone (gloatingly).

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28120
Location: escaped from Swindon

Posted: Mon Nov 08, 04 11:36 am Post subject:

We did a Babylon5 themed party once and one of the dishes was Flarn.

Tbsp vegetable oil.
2 1/2 oz onion diced
2 tbsp chopped garlic
1 1/2 tsp chiles chopped finely
400g tofu rinsed dried and cut into 1 inch cubes.
450g peas
2 eggs whisked
60g ground toasted almonds
1/2 tsp salt
90g breadcrumbs
1/2 tps ground black pepper

saute onion garlic and chiles in the oil for 2 mins, add garam masala, salt and pepper a saute for a furter minute.

add tofu cook all sides, add peas cover and cook for 4 mins.
Let cool.

blend egg and tofu mix in a food processor, add bread crumbs and nuts. Place mix in an 8" by 8" overn proof dish lined with greased grease proof paper.

Bake at 180c for 20 mins until firm.

All to cool and cut into cubes.

It was actually rather good

jema

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Nov 08, 04 12:08 pm Post subject:
Anyone read the article on soya in OFM. Now that's a scary veggie.

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Mon Nov 08, 04 12:10 pm Post subject:
No, but I know they're tearing up the Savannahs of Brazil to grow it

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Nov 08, 04 12:56 pm Post subject:

Jonnyboy wrote:

Anyone read the article on soya in OFM. Now that's a scary veggie.

I've just read it - I think I'll start another thread with this one, because I think people who aren't interested in veggie sausages might have something to say!

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Mon Nov 08, 04 12:58 pm Post subject:
Can you post the article cos i haven't read it

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Nov 08, 04 1:06 pm Post subject:
I've started it in Chat, with a URL to the article: [url] https://forum.downsizer.net/about197.html[/url]

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Mon Nov 08, 04 1:09 pm Post subject:
Ta

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Mon Nov 08, 04 5:47 pm Post subject:

back to the veggie sausages thang -Somewhere in the deep recesses of my brain there is a dim memory about some Welsh vegtarian sausages made with cheese, called something like Glamorgan Sausages. A traditional recipe I think. I can't find it in any of my books but others may have heard of it and know what I'm on about.

re-reading that - its not terribly helpful is it? Ah well... some one might know what I'm on about..

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Mon Nov 08, 04 5:52 pm Post subject:
I've had them, looking for a more 'meaty' sausage

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Mon Nov 08, 04 10:09 pm Post subject:
Thanks for the replies, keep any ideas comming and I'll have to try a few things out. BTW, I'm not a veggie, but some things I do for love and money. Lets hope I can find a good recipe and sell it.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Sat Jun 04, 05 9:09 pm Post subject:

Well, to bring this one back, now I have a ricer, I require sausages to go with my mash...we're not having the "lovely pork sausages" discussion in this thread, if you don't mind.

Tonight I made up my own concoction...
-hazlenuts toasted in frying pan...
-shallot, garlic, carrot, mushroom briefly fried to get a bit of colour
-chestnuts and breadcrumbs

All vshhhshed in the Braun mini vssshhhy machine, with a bit of olive oil, then squashed in to burgers (they were a good texture but I didn't like the look of them as sausages

) two of which I coated in breadcrumbs and shallow fried (I use very very little oil) until crispy. Oh and herbs and seasoning and whatnot of course.

They were the right texture/consistency but still too sweet/rich for my liking, would make a fine stuffing, but not to be eaten in large quantities. Probably my own fault as the hazlenuts, carrot and chestnuts are naturally sweet and frying the other ingredients adds to the sweetness. So, acceptable, but not what I'm looking for.

I think lentils or chickpeas might add the right texture with a bit less sweetness. Any ideas most welcome...if you're still reading, because I can understand my dinner is not that fascinating...

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Sat Jun 04, 05 9:23 pm Post subject:
If you don't fancy pork, what about a bit of beef or lamb

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Sun Jun 05, 05 7:06 am Post subject:
What about rice as a filler?

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Jun 06, 05 8:42 am Post subject:

In our sausage-making marathon last weekend, one of the batches we made was mound of gluten-free sausages for a friend's son. These used polenta as the filler. It gave a fantastic, slightly nutty texture - so good, in fact, that we ended up using it in place of breadcrumbs or oatmeal in several of the "grown-up" sausages.

If you were to soak polenta in a little veggie stock and/or red wine before using, I reckon you would have a good base for a veggie sausage. Your chestnut recipe would go very well IMO.

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