Ingredients with Measurements:
- 2 medium zucchinis, grated
- 1 cup walnuts, finely chopped
- 1 cup breadcrumbs
- 1/2 cup nutritional yeast
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Food processor
- Sausage stuffer or piping bag with large tip
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the grated zucchinis until they are finely chopped.
3. In a large mixing bowl, combine the chopped zucchinis, chopped walnuts, breadcrumbs, nutritional yeast, soy sauce, olive oil, apple cider vinegar, smoked paprika, dried oregano, garlic powder, black pepper, and cayenne pepper. Mix well until all ingredients are evenly distributed.
4. Line a baking sheet with parchment paper.
5. Using a sausage stuffer or piping bag with a large tip, shape the zucchini and walnut mixture into sausage links, about 3 inches long and 1 inch wide. Place the links on the prepared baking sheet.
6. Bake the sausage links for 25-30 minutes, or until they are golden brown and crispy on the outside.
7. Serve the zucchini and walnut sausage links hot, garnished with fresh herbs or sliced tomatoes.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 12 sausage links
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 17g
Protein: 8g
Fiber: 3g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Instead of zucchinis, you can use grated carrots or sweet potatoes.
- Instead of walnuts, you can use almonds or pecans.
- Instead of breadcrumbs, you can use ground flaxseed or almond flour.
- Instead of nutritional yeast, you can use grated Parmesan cheese or vegan cheese.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of olive oil, you can use avocado oil or coconut oil.
- Instead of apple cider vinegar, you can use white wine vinegar or lemon juice.
- Instead of smoked paprika, you can use regular paprika or chili powder.
- Instead of dried oregano, you can use dried basil or thyme.
- Instead of garlic powder, you can use fresh minced garlic or onion powder.
Variations:
- Add chopped mushrooms or sun-dried tomatoes to the zucchini and walnut mixture for extra flavor.
- Use the sausage links as a filling for sandwiches or wraps.
- Serve the sausage links with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchinis before mixing them with the other ingredients.
- If the sausage links are too soft, add more breadcrumbs or ground flaxseed to the mixture.
- If the sausage links are too dry, add more olive oil or apple cider vinegar to the mixture.
Storage instructions:
- Store the leftover sausage links in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the sausage links for up to 3 months.
Reheating instructions:
- To reheat the sausage links, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sausage links on a platter with fresh herbs and sliced tomatoes.
- Arrange the sausage links on a bed of greens for a colorful salad.
Garnishes:
- Fresh herbs, such as parsley or basil
- Sliced tomatoes or cherry tomatoes
- Diced avocado or guacamole
Pairings:
- Serve the sausage links with a side of roasted vegetables, such as broccoli or Brussels sprouts.
- Pair the sausage links with a grain salad, such as quinoa or brown rice.
- Serve the sausage links with a side of mashed sweet potatoes or roasted potatoes.
Suggested side dishes:
- Roasted vegetables
- Grain salad
- Mashed sweet potatoes
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the sausage links are falling apart, add more breadcrumbs or ground flaxseed to the mixture.
- If the sausage links are too dry, add more olive oil or apple cider vinegar to the mixture.
Food safety advice:
- Make sure to cook the sausage links thoroughly to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Sausage-making has been a tradition in many cultures for centuries, dating back to ancient Rome and Greece.
- Vegetarian and vegan sausages have become increasingly popular in recent years as more people adopt plant-based diets.
Flavor profiles:
- The zucchini and walnut sausage links have a savory, umami flavor with a slightly spicy kick from the cayenne pepper.
Serving suggestions:
- Serve the sausage links as a main dish with a side of roasted vegetables or a salad.
- Use the sausage links as a filling for sandwiches or wraps.
- Serve the sausage links as an appetizer with a dipping sauce, such as hummus or tzatziki.
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