1/4 tsp red pepper flake (plus more for spicier sausage)
2 Tbsp vegan Worcestershire sauce* (I like Annie’s brand or this GF brand!)
1 Tbsp avocado, grape seed, or olive oil* (or other neutral oil // plus more for cooking)
1 pinch allspice (optional)
1/2 tsp dried marjoram optional
Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with “sausage.” Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up – about 5 “sausages” (amount as original recipe is written // adjust if altering batch size)
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.
This delicious recipe and photos were created by MinimalistBaker.com, we simply shared it. Check them out for more great ideas!
Sift and stir together all of the dried ingredients for the seitan in a large bowl.
In a blender, pulse the veggie broth, apple, liquid aminos and liquid smoke a few times.
Pour the wet mixture into the dry and knead for 2 minutes.
Divide the dough into four pieces.
Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 10″x10″).
Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won’t twist anymore.
Place the sausages on a baking sheet and bake them for 25-30 minutes, turning them every 10 minutes (less baking time if you want to grill them). Your baking time may vary, but you can test if they’re done by squeezing them a little with some tongs to see if they are firm.
Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them.
Toss the fennel and onion slices together and grill or roast until slightly browned.
Toast the buns, fill with a little arugula, a sausage, top with grilled veggies and a drizzle of balsamic vinegar. Serve warm!
This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!
Preheat the oven to 400 degrees F (200 degrees C).
Pour the vegetable oil into the bottom of an 8×12 or 9×9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft – that’s okay, that’s how it’s supposed to be.
This delicious recipe and photos were created by InsanelyGoodFood.com, we simply shared it. Check them out for more great ideas!