Homemade Slausage

Based on the amazing and easy recipe on Every Day Dish TV. Watch the video, she's rad.

The original recipe makes 8, but we wanted to make several different flavors (all at the same time), so our recipe is for 12 (4 of each type).

Alsatian X-mas Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1/2 tsp ginger
1/4 tsp brown sugar
1 tsp coarsely ground pepper
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
1 tbsp olive oil
1 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients
and garlic. Whisk together the water, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.

2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. (We don't own a steamer, so we just used a large pan with a domed lid and set the sausages inside a loaf pan.)

Once sausages have cooled, remove from foil and refrigerate until ready to eat. (To store in the freezer, we wrapped each sausage individually in wax paper and then placed inside a Ziploc bag.)

Chorizo

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp coarsely ground pepper
2 tsp paprika
1 tablespoon dried chili flakes
1/4 tsp nutmeg
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 tsp brown sugar
1 and 1/8 cups cool water
2 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

Italian-Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp rosemary
1 tsp coarsely ground pepper
1 tsp paprika
1 tsp dried chili flakes
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
4 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

Spinach and Tofu Stuffed Shells

Adapted from Vegweb "Vegan Stuffed Shells"

1 extra-firm tofu
5 tbls nutritional yeast
nutmeg
1 onion, chopped
1 bag frozen spinach (1 lb)
4 cloves garlic
2 tbls olive oil
1 box jumbo shells
salt, pepper
1 tsp oregano
1 tsp basil

Cherry Tomato Sauce
1 28 oz can cherry tomatoes (Wholefoods brand)
1/2 cup old wine
Cayenne
Salt and pepper
Basil, thyme, oregano

Preheat oven to 350 degrees.

Blend tofu and olive oil in food processor. Reheat spinach in microwave and press out excess liquid. Add nutmeg, nutritional yeast, spinach, onions, garlic, and spices. Blend until smooth.

Cook sauce on the stove.
Add one layer of sauce on the bottom of a large baking dish.

Stuff shells with spinach mixture and place into baking dish. Cover with remaining sauce. Cover with foil.

Bake for 30 minutes, then uncover and bake for another 10 minutes.

Allow to sit for at least 10 minutes before serving.

Vegan Mac and Cheese

Adapted from Veg web "Best Vegan Mac and Cheese"

1.5 cups rice milk
1 cup water
1/3 cup tamari
1.5 nutrional yeast
1 tbl paprika
1 tbl garlic powder
1/4 block of tofu
1/2 c. olive oil
1.5 lbs pasta
1 dollop mustard

Preheat oven to 350
Boil water and cook pasta
Add ingredients to food processor (but do not overfill!!!!)
Drain pasta and add to large baking dish
Cover with sauce
Bake about 15-20 minutes, until browned on top

Kale Vegan Alfredo Pasta

Adapted from http://vegweb.com/index.php?topic=7348.msg69975#msg69975

1 1/2 cup soy milk
6 tablespoon nutritional yeast
1/2-1 tablespoon margarine
1/2 teaspoon each: dill, thyme,
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 teaspoon flour (amount various)
4 medium/large leaves of kale

6-8 oz cooked, whole wheat thin spaghetti

1 head cooked broccoli, chopped into bite sized pieces


Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn't clump. Whisk or stir constantly! When you have enough flour added, remove from heat and serve over pasta and brcoccoli.

This is good the first night; it is even better as leftovers.

I have also added mushrooms to the sauce too, either chopped portabella or cremini.