Homemade Meat-Free Sausages by @le.renard.et.les.raisins

1h10

12 servings

🍄

200 g

Fresh mushrooms

🧅

200 g

Onions

🥢

2 tbsp

Soy sauce

🫘

400 g

Firm tofu

🥬

200 g

White cabbage

🥕

100 g

Carrot

🥬

100 g

Celery stalk

🍲

2 tsp

Vegetable bouillon powder

⚫

1 tsp

White pepper

🌶️

1 tsp

Smoked paprika

🫙

1 tsp

Ground coriander

🫙

1 tsp

Ground cumin

🌿

1 tsp

Thyme

🌾

290 g

Wheat gluten

🍚

12

Rice paper sheets

🫒

Olive oil

🧂

Salt

  1. Cook
    • Fresh mushrooms
    • Onions
    • Olive oil

    On medium heat with 1 tbsp of oil, cook the sliced mushrooms and onions with a pinch of salt until very soft.

  2. Blend
    • Soy sauce
    • Firm tofu
    • Fresh mushrooms

    Blend all ingredients except the gluten and the spices, putting the soy sauce and the tofu at the bottom of the blender.

  3. Mix
    • Wheat gluten

    Mix the resulting paste with the wheat gluten and the spices, then knead by hand until a ball forms.

  4. Form

    Form sausages of 100g each and wrap them in parchment paper before steaming for 25 minutes.

  5. Cool

    Let them cool completely, then place them in the fridge for at least 1 hour, ideally until the next day.

  6. Rehydrate
    • Rice paper sheets

    Rehydrate the rice paper sheets one at a time and wrap the sausages in them.

  7. Grill

    Grill them for a few minutes on each side in an oiled pan.

Homemade Meat-Free Sausages by @le.renard.et.les.raisins

1h10

12 servings

🍄

200 g

Fresh mushrooms

🧅

200 g

Onions

🥢

2 tbsp

Soy sauce

🫘

400 g

Firm tofu

🥬

200 g

White cabbage

🥕

100 g

Carrot

🥬

100 g

Celery stalk

🍲

2 tsp

Vegetable bouillon powder

⚫

1 tsp

White pepper

🌶️

1 tsp

Smoked paprika

🫙

1 tsp

Ground coriander

🫙

1 tsp

Ground cumin

🌿

1 tsp

Thyme

🌾

290 g

Wheat gluten

🍚

12

Rice paper sheets

🫒

Olive oil

🧂

Salt

Preparation Steps

  1. Step 1/7

    On medium heat with 1 tbsp of oil, cook the sliced mushrooms and onions with a pinch of salt until very soft.

  2. Step 2/7

    Blend all ingredients except the gluten and the spices, putting the soy sauce and the tofu at the bottom of the blender.

  3. Step 3/7

    Mix the resulting paste with the wheat gluten and the spices, then knead by hand until a ball forms.

  4. Step 4/7

    Form sausages of 100g each and wrap them in parchment paper before steaming for 25 minutes.

  5. Step 5/7

    Let them cool completely, then place them in the fridge for at least 1 hour, ideally until the next day.

  6. Step 6/7

    Rehydrate the rice paper sheets one at a time and wrap the sausages in them.

  7. Step 7/7

    Grill them for a few minutes on each side in an oiled pan.

Composition

Ingredients

Types

Vegetables, Condiments, Soy Products, Seasoning, Spices, Herbs, Grain Products, Oils

Ingredients

Fresh mushrooms, Onions, Soy sauce, Firm tofu, White cabbage, Carrot, Celery stalk, Vegetable bouillon powder, White pepper, Smoked paprika, Ground coriander, Ground cumin, Thyme, Wheat gluten, Rice paper sheets, Olive oil, Salt

Notes

Fresh mushrooms (any kind, chosen by preference), Soy sauce (salted soy sauce), Firm tofu (plain, fresh), Vegetable bouillon powder (crumbled or powdered, the creator used a fake chicken bouillon from an Asian grocery store), Smoked paprika (level teaspoon), Ground coriander (level teaspoon), Ground cumin (level teaspoon), Thyme (or herbes de Provence), Wheat gluten (280-300g), Rice paper sheets (optional), Olive oil (or cooking oil, amount not given, used for cooking the mushrooms/onions and for pan-frying), Salt (amount not given, a pinch used when cooking mushrooms and onions)

Allergens

Gluten, Soy, Celery

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Calorie, Halal, Kosher, Vegetarian

Calories

140 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 8g, Fat: 4g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 2mg, Potassium: 280mg, Sodium: 480mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 6mg, Vitamin K: 15mcg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Frying pan, Parchment paper, Bowl, Steamer basket

Appliances

Blender, Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Tender, Firm

Flavors

Savory, Smoky, Umami, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (Store in an airtight container after steaming and cooling,Chill at least 1 hour before pan-frying, ideally overnight), freezer : 2-3 months (Wrap steamed sausages individually before freezing,Thaw in the fridge before pan-frying)