I was in two minds whether to blog about these or not. It was very hard to get a photo that didn’t look like…. Well…. Use your imagination.
Tastes more appetising than it looks….
However, these sausages taste a lot better than they look! And the skin makes them extra fun to make.
And, they contain both tempeh and seitan! That makes them vegan level 8 – right?!
Spanish Style Sausage recipe
- 2 x tsp onion granules
- 2 x tsp garlic granules
- 1 x tsp sage
- 1 x tsp thyme
- 3 x tsp smoked paprika
- 1 x tsp salt
- 1 x tsp cumin
- 1 x cup wheat gluten
- ½ x tbsp. soya lecithin (optional but improves the texture)
- ½ x tbsp. olive oil
- 3 x tbsp. port
- 1 x jar tempeh (230 g)
- 2 x rice paper sheets
- 1 ½ x tbsp. liquid aminos (or soya sauce)
- 1 x tsp smoked paprika
- ½ x tbsp. olive oil
- 2 x tbsp. boiling water
- Put the dry ingredients in a food processor and give them a good mix.
- Add the wet ingredients and whizz until a dough starts to form.
- Take the dough out of the food processor and give it a good knead for 8 mins.
- Roll out into 2 x sausage shaped and wrap up each one in Clingfilm.
- Pop into a steamer and cook on a medium heat for 45 mins.
- Take out of the steamer and allow to cool before removing the Clingfilm.
- Make a marinade for the skin by mixing all of the ingredients apart from the rice paper.
- One at a time, soak the rice paper sheets in the marinade until beginning to soften.
- Roll up each sausage in one rice paper sheet.
- Heat up a frying pan with a little oil and add the sausages. Fry on each side until browned.
I sliced up each sausage and added to a spicy tomato sauce to make a tasty Patatas Bravas <3
Topped off with homemade vegan cheese <3
It was mine and the hubby’s 1 year wedding anniversary the other weekend and we went to Dundee to celebrate.
The hotel did a fabulous job of catering for me, however I couldn’t help but feeling a little sad that I couldn’t have the tatty scones with my breakfast as they’re normally made with butter.
Sooooo, I whipped up a batch of vegan friendly ones once I got back home. And it would be rude of me not to share the tastiness!
(For those of you who are unfamiliar with the tattie scone, they are a Scottish delicacy and very delicious)
Tattie scone recipe (makes 8 triangles):
- 300 g x potatoes (the more floury the variety the better)
- 25 g x vegan friendly marg plus extra for frying (I used vitalite)
- 75 g x white flour
- Salt and pepper to taste
- Boil the potatoes in the skins until soft all the way through.
- Drain and leave until cool enough to handle. Peel the skins.
- Mash in a bowl with the marg. Add salt and pepper to taste.
- When smooth stir in the flour until a dough is formed (you might need to use your hands towards the end).
- Roll the dough out until about half a centimeter thick. If you’re cooking to impress you can neaten things up by placing a plate on top of the dough and cutting around the perimeter.
- Add some marg to a frying pan and when melted and bubbling carefully add the raw tattie scone.
- Fry both sides until golden brown.
- Cut into triangles and serve with lots more marg, as a side, as part of a fried brekkie or even with jam if you fancy it.
Easy peasey and ridiculously delish!