Homemade wheat sausage. Vegetarian sausage (recipes). Ingredients for making vegetarian sausage

If you came to this page with a recipe for vegetarian seitan sausages, then you most likely already know how to cook wheat meat or have at least once tried ready-made seitan.

Vegan seitan sausage

Seitan meat is a universal product; it is prepared simply and relatively quickly. Based on it, you can prepare many traditional dishes, but in a vegetarian way.

For example, dumplings with seitan, pilaf, vegan goulash, steak, “meat” in pots, and even sausages and seitan sausage.

Of course, the taste of wheat protein is very different from real meat, but this is for the better. Most likely, seitan is equated with meat because of its appearance, its texture and its versatility in cooking.

The taste and color of this product largely depends on the spices.

And here is a photo and video recipe for step-by-step preparation.

Ingredients

So, if you want to make vegan seitan sausage, you will need:

• Seitan meat. Spices are calculated for the volume of seitan prepared from 2 tbsp. flour
• clean gauze and thread

• 1 tbsp. l. fennel seeds
• 1 tbsp. l. dried oregano
• 1 tbsp. l. dried paprika
• 1 tsp. chili powder
• 1 tsp. salt or to taste

For the broth:

• 1 large onion
• 1 carrot
• 3-4 rings of celery stalk
• salt pepper

How to make seitan sausage

Prepare seitan. Knead the dough from 2 tbsp. flour and water (as for dumplings).

Rinse the dough under running water until the water is no longer cloudy (the gluten is washed out). The dough should turn out to be a porous, soft ball, as in the picture.

Mix all the spices in a deep bowl: fennel, oregano, paprika, salt and red chili. Knead the porous dough along with the spices. The dough should turn pale red.

Roll the seitan into thick sausages. Place the sausages on cheesecloth, wrap tightly in cloth and tie with thread.

Cut the onion, celery stalk and carrots into arbitrary pieces. Add water, salt and let it boil. Then put the sausages into the broth and boil for 1.5 hours until fully cooked.

After 1.5 hours, the vegan seitan sausages will be ready. They can be lightly squeezed out of excess juice and then fried in vegetable oil until golden brown, or immediately cut into portions and served.

Bon appetit!

Today I decided to cook ordinary pea puree and had no intention of describing it, much less filming anything - it’s clearly not a masterpiece :). But then I suddenly remembered an interesting way of serving this dish. I think that it might be useful for someone, especially those who, for one reason or another, do not eat meat at all or temporarily (for example, during fasting). Since initially it was supposed to be an ordinary puree, it was not cooked to quite the consistency that should be in this recipe - the puree should be much thicker, that is, thick-thick. This affected the appearance of the final product, but I decided to capture it anyway so you could have an idea and, if you wish, could cook it. The next time this dish is planned, I will do everything as it should and just replace the photo. You see that our “sausage” turned out a little liquid for the reason described above. Now I’ll tell you how it’s all done. Soak the peas for 1.5-2 hours, but if you have instant pea flakes, then this is just great - you don’t need to soak them and they cook very quickly - literally about 10 minutes. I had these peas today. After soaking, place it in a saucepan and cook it like thick pea puree, stirring and adding salt as it cooks.

While the puree is being cooked, in the meantime, we are preparing spices and everything necessary so that our kitchen (even if only for a short time) turns into a “sausage” shop!))

For beetroot juice you will need raw beets, which must be grated on the finest grater. I rubbed it on Taper’s, which at one time I undeservedly disliked, and then it became indispensable in my household. I rubbed it with the “prickly” side. It is good because when you need the juice of the same beets or carrots, it practically begins to stand out on its own during the grating process, since the grated product turns into a real pulp, and there are no problems with squeezing the juice. Now we are fully armed and ready for the cooking process!

Our peas have cooked, become soft, and we can turn them into puree! I remind you that the consistency of the peas should be thicker than in the photo. Using a blender, pureeing peas is a piece of cake! However, the puree turns out a little thin... But, taking into account my warnings, you will not allow this!

Now, while beating the puree with a mixer, we begin to gradually add ground coriander, pepper, oil, garlic, nutmeg (beating constantly and very gradually) and beet juice (add a little at a time to get the desired color). We do this whole whisking procedure while the puree is hot!

Now we find an empty plastic bottle, cut off the top - and the shape for the “sausage” is ready! I apologize for such a “obscene” circumcision. But I didn’t have another bottle! We transfer our “minced meat” into a bottle and, to speed up the cooling process, place the bottle in a bowl with ice, and water, of course! Leave until the water temperature is close to room temperature, and then cover with something and place in the refrigerator so that the “sausage” hardens well.

We cut our bottle lengthwise with scissors, after which air enters it and the “sausage” easily slides out! I didn’t cut it well, because it was a bit runny and there was no getting around it. So that you are not disappointed, I immediately warn you that even with thick puree, our “sausage” will not be as firm and elastic as the real thing. Well, it tastes very pleasant if you like pea puree. With garlic, with spices and, given the quality of the current doctor's sausage, I can say that in some places it even tastes like it))) Now I see that I missed something. While cooking the peas, add a few black peppercorns and, at the end of cooking, a couple of bay leaves - this will enhance the spicy aroma. That's all! Bon appetit!

And here is the promised “sausage” of the required consistency!

How much does vegetarian sausage cost (average price per 1 kg)?

Moscow and Moscow region.

For those who have completely or at least partially abandoned the consumption of animal products, that is, the so-called vegetarians or vegans, the modern food industry provides a wide range of all kinds of products. This includes vegetarian sausage.

Surely lovers of meat products have not even heard of vegetarian sausage, since it is believed that this kind of product is made exclusively from animal meat. In fact, vegetarian sausage may contain vegetable raw materials - beans, peas, pearl barley and much more. As for the characteristic color of the finished product, it is achieved by adding food coloring, both natural and artificial.

Vegetarians not only purchase ready-made sausages, but also prepare vegetarian sausage at home - fortunately, today you can find a lot of different recipes. The main advantage of vegetarian sausage is due not only to its fairly good taste, but also to its obvious health benefits.

Vegetarian sausage can be consumed as an independent product, or it can be used as an ingredient in the preparation of sandwiches and canapés. The main benefit of high-quality vegetarian sausage is the absence of preservatives, synthetic dyes and similar harmful additives. In addition, vegetarian sausage contains low-calorie products, which means it is good for people who are watching their weight.

For example, the most common type of vegetarian sausage today is considered to be a wheat product, which is distinguished by its nutritional value and versatility in use. It is suitable for all groups of the population: not only vegetarians, but also adults, fasting people, children, diabetics, athletes, the elderly, as well as those engaged in physical and active mental activity.

Composition of vegetarian sausage

The basis of the composition of vegetarian sausage is natural freshly washed wheat protein. During its production, only the composition of the spicy-aromatic complex additives of natural spices can be changed. Animal additives are completely excluded. The average calorie content of vegetarian sausage is 207 kcal per hundred grams of product.

For example, the composition of a classic vegetarian sausage is as follows: wheat protein, water, soy goulash, table salt, a mixture of spices and spices, corn starch, refined coconut oil, mustard, pea protein, natural dyes of vegetable origin.

In addition, the vegetarian Doctorskaya sausage is quite popular, in which, in addition to some of the main components listed above, you can find Adyghe cheese, the complex additive Doctorskaya GOST, the Natural Smoke flavor, a natural seaweed thickener, wheat fiber, as well as the natural dye Red Rice.

I offer a recipe for vegan sausage made from. When we first tried seitan sausages, to our taste they turned out to be similar to the milk sausages that many people are familiar with from the supermarket. Sausage is great for breakfast, for sandwiches for a snack, and even for slicing for a holiday table, where vegetarians, vegans, and fasting people will be present. We meat eaters would also not refuse such sausage on the holiday table.

Seitan is used raw to make sausage. One serving of seitan (3 cups of flour and 250 ml of water) produces a loaf 10 cm in length and 4-5 cm in diameter.

To tint the cut of the sausage, you can use freshly squeezed berry or vegetable juice. Beetroot juice produces a light pinkish color, very similar to milk sausages or boiled sausage. Cherry juice gives a yellowish tint, closer to light brown (in the recipe there is an example with cherry juice). The most difficult part of the recipe is waiting for the sausage to be ready, and the slices disappear from the plate very quickly. Delicious experiments to you!