Vegan sausages

EACH RECIPE BELOW MAKES ONE LARGE SAUSAGE

Italian Vegan Sausage – Seitan
2 ts of poultry or Italian herb blend, 1/4 ts salt, 1/4 ts sugar, 1/4 ts ground thyme, 1/4 ts ground fennel, 1/8 ts garlic powder, 1/4 ts onion powder, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Mesquite Brown Sugar Vegan Sausage – Seitan
1.5 ts mesquite barbecue powder blend (bought from whole foods) + 2 ts brown sugar, 2 TB BBQ sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

*I think those first two ingredients were over powered by my impulsive use of BBQ sauce. You might be able to skip the sugar & powder blend. Maybe BBQ is all that’s needed for a sweet mesquite sausage flavor.

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Maple Breakfast Vegan Sausage – Seitan
1 ts sage powder, 1/2 ts salt, 1/2 ts onion powder, 1/8 ts garlic powder, 2 TB maple syrup, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Chipotle Cajun Vegan Sausage – Seitan
2 ts Cajun blend 1/2 ts garlic powder, 1 ts onion powder, couple drops of adobo sauce from canned chipotle peppers, 2 ts soy sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

SWEET PEPPER RICE

1 cup rice
3 small bell peppers (red, yellow and green each)
sesame oil
black pepper
1 tbsp. grated ginger
1 tbsp. onion, finely chopped
1 tbsp. chopped chive, finely
soy sauce
oil
garlic, finely chopped

 Heat the oil in a deep iron pot or a wok.

Add the onion, garlic, and ginger. Allow cooking until the onion is soft and clear.


Add the chopped sweet peppers.


Stir and cook for 4 minutes.

Add the rice.

Sprinkle the soy sauce and add salt to your taste. Mix well.




Sweet Pepper RiceGarnish with chive.

Potato and Onion Latkes

Ingredients:
• 1 can (14.5 oz.) new potatoes
• ½ medium-size onion, thinly sliced and then finely chopped (about ⅔ cup)
• ⅓ cup garbanzo bean (chickpea) flour
• 2 T non-dairy milk
• ½ tsp fine sea salt or kosher salt
• ½ tsp coarse ground black pepper
• vegetable oil to cover the bottom of a large skillet
• garnish of your choice, such as applesauce, sour cream, chopped herbs, etc.

Technique:
Preheat oven to 250°F.

Drain the water from the potatoes. Blot them on a paper towel and then coarsely grate them on a standard cheese/vegetable grater. Place the shreds in a large bowl.

Add the remaining ingredients, mix thoroughly and let the mixture sit for 15 minutes. Form the potato mixture into golf size balls and set on a work surface.

Heat the oil in the skillet over medium-high heat until the oil begins to shimmer.

In the palm of your hand, flatten a potato ball with your other hand and shape into a patty. Gently place the patty in the hot oil and repeat with the other potato balls. Don’t crowd the skillet; fry them in 2 batches of 4 at a time until golden brown and crispy, about 3 to 5 minutes per side. Handle them carefully – remember, there is no egg to bind them, so they are a bit more delicate.

Remove them with a slotted spoon and transfer to a plate lined with paper towels to drain. Lightly salt the patties. Place in the oven to keep warm while you finish frying the remaining patties. Serve with your favorite condiment.

Seasoned Wild Rice With Ackee

INGREDIENTS

1 cup black rice
2 cups water
1 cup cooked ackee
2 tablespoon coconut cream
¼ cup red onion
1 stalk of scallion
1 sprig of thyme
1 teaspoon cilantro
1 teaspoon parsley
2 plum tomatoes
¼ teaspoon cayenne pepper
½ teaspoon sea salt 

METHOD

1 boil black rice in two cups of water with salt for 15 minutes and set aside until kernels open
2 place on heat add ackee, coconut cream, onion, scallion, thyme and tomatoes and stir
3 add herbs to rice mixture stir, cover and leave to simmer for 20 minutes

My go to Vegan Mac and cheese

My actual picture!!


Ingredients
1 small box 8 to 16 oz macaroni noodles, cooked (use gluten-free, if required)
1 cup raw cashews
1 + ¾ cups almond or soy milk- I used Cashew milk
1/4 cup vegetable oil
1.5 tbsp cornstarch
1/3 cup nutritional yeast
1 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
1Tbsp Tahini
a few squeezes of mustard
1/2 tsp of smoked paprika
1 tsp truffle oil (optional, but highly recommended)
pepper, to taste
1/3 cup of vegan butter ( just put this on pasta after taking it out the water) 

Instructions
Soak Cashews preferably overnight
Cook pasta and when done drain off the water and put butter on pasta and stir.
Place cashews in the food processor and finely grind Set aside.
In a heavy saucepan, combine milk, oil, and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
Using a whisk or large fork, stir in the ground cashews, and all the other ingredients until well combined.
Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve. I also sprinkled smoked paprika and parsley on top.

I then placed in a baking dish put in the oven on 350 until the top got a lil brown and bubbly!!

SWEET POTATO FALAFEL

2 medium sweet potatoes
1 1/2 tsp ground cumin
3 cloves garlic, chopped
1 1/2 tsp ground coriander
1/2 a bunch of fresh parsley, chopped
1 tbsp lemon juice
1 c chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel. (You could skip this step if you own a microwave. Just poke holes in the potatoes with a fork and cook for 7 minutes at full power. Flip and cook for another 5-7 minutes or until tender.)

Put the sweet potatoes, cumin, garlic, ground coriander, parsley, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafel looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 16 falafel, enough for 4 – 6.

Serve over tabbouleh.

Yellow Rice

• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups water
• 1 cup white rice
• 1/4 cup dried minced onion
• 2 tablespoons olive oil

• Prep
  10 m
• Cook
  20 m
• Ready In
  30 m

1. Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked about 20 minutes. Fluff rice with a fork.

Vegan Mashed Potatoes

INGREDIENTS

Seasoning for cooking potatoes
• 2 lbs yukon gold potatoes (7-8 medium sized ones, this is the key to the buttery flavor so I wouldn't recommend using another potato)
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
Flavors added to cooked potatoes
• 1/2 cup lite canned coconut milk, lukewarm 
• 1 teaspoon apple cider vinegar (If you don't want a buttermilk flavor, just omit)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon fine ground black pepper
• 1/2 teaspoon garlic powder (this gives a nice kick of garlic flavor, use half if you want less of a pronounced garlic flavor)
• Optional garnish: fresh or dried thyme
Note
• Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy and no, it doesn't leave any coconut taste. If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored.

INSTRUCTIONS

1. Peel and chop up your potatoes into 1/2 inch chunks. Add them to a large pot with 6 cups water. Bring to a boil and once boiling, add both the teaspoons of salt and garlic powder and give it a quick stir. This tip really flavors the water, so that the potatoes have the depth of flavor. Turn the heat to medium-high, so they don't cook too high of heat. Cook for about 15 minutes until they are fork tender. Drain and let sit for 5 minutes to release some of the water. Tip: While the potatoes are cooking, add the coconut milk and vinegar to a cup and stir. Let sit for a few minutes.
2. Add the salt, pepper and garlic powder to the milk and stir.
3. Add the potatoes to a large serving bowl and roughly mash with a potato masher to break them up.
4. Now add the reserved coconut milk mixture and mash again until very smooth or until desired consistency. If you want yours less fluffy/more creamy, add more milk, but you'll need more spice. Taste and add any extra salt/spices if desired. I added just another pinch of salt, as it was really wonderfully flavored. I garnished mine with fresh thyme because I love a fresh element added, but dried thyme or any of your favorite herbs would work. Fresh thyme is more potent, so use dried if preferred. Feel free to add vegan butter if desired.  Serve with gravy ! 

Best Vegan Mac n Cheese

Number Servings: 4-6 servings

What You Need

• 2 cups plain unsweetened plant milk (flax, hemp, or organic soy are my favorites)
• 1 cup quality nutritional yeast flakes
• 4-5 large cloves fresh garlic, peeled and cut in half
• 1 Tablespoon fresh lemon juice
• 2 teaspoons organic prepared yellow mustard
• 1 Tablespoon sweet paprika
• 2 Tablespoons vegan butter
• 4-5 oz. popcorn oil get this from walmart
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 Tablespoon Himalayan pink salt or sea salt (or to taste)
• 2 vegetable bouillon cubes
• 8 cups water
• 2 teaspoons salt (for cooking pasta)
• 8 oz. sturdy pasta (small elbows, bows or small penne work best)
• 1 Tablespoon dried parsley flakes (optional)
• ⅔ cup Italian seasoned bread crumbs (optional)

How to Do It

1. Place 8 cups of water in large pot. Add 2 vegetable bouillon cubes and 2 teaspoons salt. Bring to boil and cook pasta al dente according to package directions.
2. Just before pasta is done, remove 1 cup of cooking water from the pot and set aside.
3. Drain pasta (do not rinse!), and let sit in colander.
4. While pasta is cooking, prepare the cheese sauce.
5. Put 2 cups plant milk, yeast flakes, fresh garlic, mustard, lemon juice, Himalayan pink salt, black pepper, and paprika in blender.
6. Blend for about 60 seconds on high speed.
7. Reduce speed to "blend" (medium), and while still running, add the vegan butter.
8. Continue blending while you slowly pour in the popcorn oil until cheese sauce has thickened slightly.
9. If sauce gets TOO thick, add in some of the pasta water a Tablespoon at a time to thin it out. The sauce thickens as it cooks with the pasta, so keep that in mind.
10. Pour the pasta into your loaf pan.
11. Pour cheese sauce over pasta and stir to coat well. Don't skimp on the sauce!
12. Top with seasoned bread crumbs and/or parsley if desired.
13. Bake for 25-30 minutes.