Homemade Vegetarian Sausages #vegetarian #vegan

I've been chipping away at a veggie hotdog recipe for some time in light of the fact that my last endeavor wasn't exactly sufficient and the frankfurters self-destructed when cooked on the bar-b-que.

This year I was resolved to consummate the recipe. I don't think about you yet I'm not excited about mushy veggie hotdogs – for me, they simply need more taste about them. I lean toward a meatier surface and common flavor (if that bodes well) so I've utilized dried mushrooms and green lentils cooked in the splashed mushroom fluid.

For flavor I've gone with thyme and oregano and Vegan Worcester Sauce however the recipe could undoubtedly take stew or chipotle or, something we're going to try later in the late spring, basil and sun dried tomatoes.

The veggie frankfurters solidify truly well and as the recipe makes twelve so it bodes well to pop them in the cooler once they've been steamed. At that point you can just take out and defrost anyway numerous you need as and when you need them.

Also try our recipe Vegan BBQ Black Bean Meatballs

Natively constructed Vegan Hotdogs, firm and fresh outwardly and stuffed loaded with flavor. Solid and low in fat - they make the most delectable ever Veggie Sausages, Bangers and Squash or Frog in the Gap.

Ingredients

• 10 g dried mushrooms
• 350 g dried green lentils or 2 tins of cooked lentils
• 2 tablespoons rapeseed oil
• 2 onions diced
• 2 cloves garlic crushed
• 2 teaspoons freshly chopped thyme
• 2 tablespoons freshly chopped oregano
• 250 g ground walnuts
• 250 g fresh breadcrumbs
• 2 tablespoons tomato puree
• 2 teaspoons vegetarian Worcester Sauce
• 2 teaspoons celery salt
• Plenty of freshly ground black pepper
• 2 eggs whisked
• Cling film for shaping sausages

Instructions

1. Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
2. Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils. (If using tinned lentils, drain and then mash)
3. Soften onions by gently frying in a pan.
4. Add crushed garlic to the softened onions and cook for a couple of minutes.
5. Finely chop the rehydrated mushrooms.
6. In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
7. Divide into 12 portions and shape into sausages.
8. Wrap each sausage in a piece of cling film large enough to roll out each piece leaving enough for twisting at the ends like a cracker (see photo)
9. Steam for 20 minutes and leave to cool.
10. Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.

Read more our recipe : Broccoli Shells n' Cheese

For more detail : https://bit.ly/2mkapM1