Vegan Cervelas (No-Pork Sausage) by @le.renard.et.les.raisins

23 min

🥜

200 g

Cashews

🥣

1 tsp

White Miso

🧃

1 tbsp

Beet Juice

🍎

15 ml

Apple Cider Vinegar

🍲

2 tsp

Vegetable Stock

🧀

10 g

Nutritional Yeast

⚫

2.5 ml

White Pepper

🌶️

2.5 ml

Smoked Paprika

🫙

2.5 ml

Nutmeg

🧄

5 ml

Garlic Powder

🧅

5 ml

Onion Powder

🧂

2.5 ml

Salt

🍮

20 g

Agar Agar

🥜

50 g

Pistachios

🫒

50 g

Green Olives

💧

500 ml

Water

Preparation Steps

  1. Step 1/11

    Soak the cashews in boiling water for 15 minutes, then drain them thoroughly.

    🥜cashews
    💧water
    🥛measuring jug

  2. Step 2/11

    Heat 500 ml water with the white miso paste and vegetable stock powder in a saucepan until boiling.

    💧water
    🥣white miso paste
    🥕vegetable stock powder
    🍲saucepan
    🥄whisk

  3. Step 3/11

    Whisk in the agar agar gradually, then boil without stirring for 3 minutes.

    🍮agar agar
    🍲saucepan
    🥄whisk

  4. Step 4/11

    Turn off the heat and keep the hot stock mixture ready to use immediately.

    🍲saucepan

  5. Step 5/11

    Place the drained cashews, salt, white pepper, smoked paprika, nutmeg, garlic powder, onion powder, nutritional yeast, beetroot juice, and apple cider vinegar in a blender.

    🥜cashews
    🧂salt
    ⚫white pepper
    🌶️smoked paprika
    🫙ground nutmeg
    🧄garlic powder
    🧅onion powder
    🧀nutritional yeast
    🫜beetroot juice
    🍎apple cider vinegar
    🥄spatula

  6. Step 6/11

    Pour in the hot agar stock and blend until completely smooth.

    🍮agar agar
    💧water
    🥣white miso paste
    🥕vegetable stock powder
    🥄spatula

  7. Step 7/11

    Oil a tall narrow measuring jug, coating its inside evenly with neutral vegetable oil.

    🫗neutral vegetable oil
    🥛measuring jug

  8. Step 8/11

    Pour in the blended mixture and scatter pistachios or green olives through it as you fill the mould.

    🥜pistachios
    🫒green olives
    🥛measuring jug
    🥄spatula

  9. Step 9/11

    Cover the surface directly with plastic wrap, then refrigerate for at least 8 hours.

    🧻plastic wrap
    🥛measuring jug

  10. Step 10/11

    Run a fine knife around the edge, then tap the base to unmould the chilled sausage.

    🔪fine knife
    🥛measuring jug

  11. Step 11/11

    Slice the vegan cervelat-style sausage and serve chilled.

    🔪fine knife

Composition

Ingredients

Types

Nuts, Condiments, Seasonings, Gelling agents, Vegetables, Liquids

Ingredients

Cashews, White miso, Beet juice, Apple cider vinegar, Vegetable stock, Nutritional yeast, White pepper, Smoked paprika, Nutmeg, Garlic powder, Onion powder, Salt, Agar agar, Pistachios, Green olives, Water

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Meat-free, Lactose-free

Calories

188 kcal

Macro nutrients

Protein: 6g, Fat: 13g, Carbohydrates: 13g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 360mg, Magnesium: 57mg, Iron: 2.1mg, Potassium: 260mg

Vitamins

Vitamin B6: 0.16mg, Vitamin K: 5mcg, Folate: 17mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 minutes

Overall

23 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

saucepan, whisk, measuring jug, fine knife, spatula, plastic wrap

Appliances

Blender, Stove, Refrigerator

Type

Type

Type Of Dish

Appetizer, Cold cut, Snack

Occasions

Christmas, New Year's Eve, Raclette, Aperitif, Holiday party

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Swiss

Geographic

France, Europe

Various

Aspect

Texture

Firm, Sliceable, Smooth, Creamy

Flavors

Savory, Umami, Smoky, Tangy, Nutty, Mildly salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep at or below 4°C), freezer : 60 days (Wrap tightly,Thaw overnight in the refrigerator)