The Spicy Vegan Sausages are delicious and flavorful, enjoyed by everyone, even those who aren’t vegan. They are very easy to make with just a few ingredients, white beans and tofu, but the secret lies in the seasoning and aromas, white wine, spices, and ground black pepper.
To make these spicy sausages, instead of gluten or soy granules, I added pea protein granules, achieving a surprising result. They should be kept in the fridge and served at any time on a cutting board with croutons, as a snack or hunger buster.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup g canned cannellini beans
- 1.75 oz g tofu (plain)
- 1.75 oz g pea granules (substitutable with soy granules)
- 3 tbsps potato starch (or cornstarch)
- 3 tbsps white or red wine
- 2 tbsps tomato paste
- 1 tsp fine salt
- 1 tsp garlic powder and spicy paprika
- to taste nutmeg and ground black pepper (a pinch of nutmeg and a grind of black pepper)
Preparation
Drain the cannellini beans and drain the tofu from its preserving liquid, then place them in a blender with all the other ingredients and blend until you get a creamy paste. Taste and if necessary add more salt and spices according to your taste. Let the mixture rest in the refrigerator for at least 1 hour.
Prepare a sheet of plastic wrap to wrap the sausages. Divide the mixture into 4 equal parts, about 4.6 oz each and start shaping the first vegan sausage.
Wrap the plastic wrap around the sausage, removing air bubbles, twist the ends, and then tie them with a small knot. Seal the sausage well so that no water enters during cooking.
Place a pot on the stove with plenty of water and bring it to a boil. Gently immerse the sausages and let them cook on medium-low heat for 30 minutes.
Once cooking is complete, turn off the heat and gently drain the sausages. Let them cool before removing the plastic wrap.
When they are cold and you have removed the plastic wrap, quickly roll them over a thin layer of flour and store them in the refrigerator for at least 2 hours before consuming.
