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Salsicca Vegetarian Hot Italian Sausage

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Ingredients

Adjust Servings:
10 tablespoons vegetable broth, heated and still very warm
1/4 cup dry red wine
1 tablespoon tomato paste
1 cup textured soy protein granules (tvp)
1 teaspoon toasted sesame oil
1/4 lb medium firm tofu, mashed
1 tablespoon minced fresh garlic
1 1/2 teaspoons fennel seeds, crushed
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup pure gluten, powder (vital wheat gluten)

Nutritional information

30.2
Calories
13 g
Calories From Fat
1.5 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
352.4 mg
Sodium
1.8 g
Carbs
0.5 g
Dietary Fiber
0.4 g
Sugars
1.5 g
Protein
20g
Serving Size

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Salsicca Vegetarian Hot Italian Sausage

Features:
    Cuisine:

    loved the texture! good ingred. However I added some additional spices;bay leaf (1 ground)1/2 teaspoon thyme and 1/2 teaspoon of corriander...next time I'll put it casings and fool them all!!!

    • 80 min
    • Serves 7
    • Easy

    Ingredients

    Directions

    Share

    Salsicca (vegetarian hot Italian sausage), From the collection of Mr Falafel at the alt food vegan newsgroup Times are guesses and do not include waiting for the gluten to cool , loved the texture! good ingred However I added some additional spices;bay leaf (1 ground)1/2 teaspoon thyme and 1/2 teaspoon of corriander next time I’ll put it casings and fool them all!!!, From the collection of Mr Falafel at the alt food vegan newsgroup Times are guesses and do not include waiting for the gluten to cool


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    Steps

    1
    Done

    Mix the Broth With the Wine, Tomato Paste and Sesame Oil in a Small Bowl.

    2
    Done

    Stir in the Textured Soy Protein Granules and Allow to Soak For About 5 Minutes.

    3
    Done

    Add the Tofu and Seasonings.

    4
    Done

    the Gluten Powder Should not Be Added Until the Mixture Is Cool (otherwise It Creates'strings').

    5
    Done

    to Speed This Up, You Can Spread the Mixture Out on a Plate to Cool in the Refrigerator.

    6
    Done

    When the Mixture Is Cool, Add the Gluten Powder and Mix Well With Your Hands.

    7
    Done

    Press Firmly Into 10 Thin Patties or 14-20 Firm Links.

    8
    Done

    Steam on a Plate or Steam Basket (with Little Holes) Over Simmering Water For 20 Minutes.

    9
    Done

    These Can Now Be Browned Right Away or Refrigerated/Frozen For Later.

    10
    Done

    to Brown, Use a Non-Stick Skillet With a Little Olive Oil or Brush All the Sides With a Little Olive Oil and Grill on Both Sides.

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