Ingredients with Measurements:
- 1 cup of textured vegetable protein (TVP)
- 1 cup of boiling water
- 1/2 cup of breadcrumbs
- 1/2 cup of vital wheat gluten
- 1/4 cup of nutritional yeast
- 2 tablespoons of tomato paste
- 2 tablespoons of soy sauce
- 1 tablespoon of dried sage
- 1 tablespoon of dried thyme
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of liquid smoke
- 1/4 cup of vegetable oil
Special equipment needed:
- Food processor
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the TVP and boiling water. Let it sit for 5 minutes until the TVP absorbs the water.
3. Add the breadcrumbs, vital wheat gluten, nutritional yeast, tomato paste, soy sauce, sage, thyme, onion powder, garlic powder, smoked paprika, black pepper, cayenne pepper, liquid smoke, and vegetable oil to the bowl. Mix well until all ingredients are evenly distributed.
4. Transfer the mixture to a food processor and pulse until it forms a dough-like consistency.
5. Divide the mixture into 8-10 portions and shape each portion into a sausage shape.
6. Place the sausages on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the sausages are firm and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
8-10 sausages
Nutritional information:
Per serving (1 sausage):
Calories: 200
Fat: 10g
Carbohydrates: 15g
Protein: 15g
Sodium: 400mg
Fiber: 4g
Substitutions for ingredients:
- TVP can be substituted with cooked lentils or mashed beans.
- Vital wheat gluten can be substituted with chickpea flour or all-purpose flour.
- Nutritional yeast can be substituted with grated Parmesan cheese or omit it altogether.
- Liquid smoke can be substituted with smoked paprika.
Variations:
- Add chopped vegetables like onions, bell peppers, or mushrooms to the mixture for added flavor and texture.
- Use different herbs and spices like rosemary, oregano, or fennel seeds to customize the flavor.
- Make smaller sausages and use them as a topping for pizza or in a breakfast sandwich.
Tips and tricks:
- Make sure to let the TVP absorb the boiling water before adding the other ingredients.
- Use a food processor to achieve a smooth and even texture.
- If the mixture is too dry, add a tablespoon of water at a time until it comes together.
- Store the sausages in an airtight container in the fridge for up to a week.
Storage instructions:
Store the sausages in an airtight container in the fridge for up to a week.
Reheating instructions:
Reheat the sausages in the microwave or on a skillet until heated through.
Presentation ideas:
Serve the sausages on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a side of sautéed spinach or a mixed green salad.
Suggested side dishes:
Mashed potatoes, roasted vegetables, sautéed spinach, mixed green salad.
Troubleshooting advice:
- If the sausages are too dry, add a tablespoon of water to the mixture.
- If the sausages are too wet, add a tablespoon of breadcrumbs to the mixture.
Food safety advice:
Make sure to cook the sausages until they are firm and golden brown to ensure they are cooked through.
Food history:
Linda McCartney was a vegetarian activist and musician who created a line of vegetarian food products in the 1990s. Her vegetarian sausages were a popular item in her product line.
Flavor profiles:
The sausages have a savory and slightly smoky flavor with hints of sage and thyme.
Serving suggestions:
Serve the sausages as a main dish or use them as a topping for pizza or in a breakfast sandwich.
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Region: British