Does anyone have a recipe for vegetarian sausages incorporating soya or quorn?

Question

I have been experimenting with this and have made quite good sausages( tasty ) but the consistency is still not quite right. Any tips?

Answer 1

VEGETARIAN SAUSAGE

1 c. textured vegetables protein, available in health food stores or vegetarian section of store
1 tsp. thyme
1 tsp. sage
1 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. pepper
1 c. boiling water
1/4 c. whole wheat flour
2 eggs
Oil

Mix together protein and spices. Pour boiling water over the mixture and allow stand about 5 minutes, until water is absorbed. Stir in flour and eggs. Heat the oil over medium heat in skillet. Shape the mixture into small pieces and brown on both sides. 12 patties.

VEGETARIAN MOCK SAUSAGE

1 c. dried lima beans or 3 c. cooked beans of any kind
2/3 c. bread crumbs
3 eggs
2 tbsp. fat
1/2 tsp. sage
Salt and pepper

Pick over and wash beans. Cover with water and let soak overnight. Drain, cook in boiling, salted water until tender. Then force through a strainer or blender. Add remaining ingredients. Shape into the form of sausages. Roll in crumbs, eggs and crumbs again. Saute until brown. Serve with tomato sauce. Makes 6-8 servings. Should be accompanied by some milk, egg or cheese dish.

VEGETARIAN SAUSAGE LINKS

1 sm. onion, minced
3 tbsp. olive oil
3 tbsp. Parmesan cheese
3 cloves minced garlic
2 c. cold cooked rice
1 c. cooked kidney beans
1/4 c. egg substitute
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried sage
1/4 tsp. dried cilantro
1/2 c. dry bread crumbs
1 c. warm tomato puree

In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture. Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds. Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.

Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes. Serve with tomato puree. Yield 4 servings.

Answer 2

I cooked or roast, eggplant, zucchini, assorted mushrooms, onions, carrots, process them in a food processor, not to puree, adding TVP, ground rice and spices like thyme, oregano, paprika, parsley and lots of garlic.

I mixed this into a stiff mixture, roll it in Saran Wrap, it can be poached or steamed, let them sit in the wrap over night to firm up, steam or boil them for 10 minutes, cool just until you can remove the wrap, and then saute will a small amount of oil, your choice, if you want to add soft silken tofu also, add a small amount of soya sauce or tamari to give you a brown colour, do not drain the oil from the roast of the veg, it is needed to give you the mouth feel of a meat type sausage.

Answer 3

I can only find recipes using tofu, but they are for making into burgers. Since the shape is different its worth looking at. Everything can be adapted

Summer Burgers
vegan - see method
These are excellent at any time of the year. Try adding varying ingredients such as vegetarian pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead.

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Ingredients

1 packet firm tofu, drained
100g/4oz sun dried tomatoes, finely chopped
30ml/2tbsp fresh coriander, finely chopped
2.5ml/½tsp mustard powder
30ml/2tbsp soy sauce
5ml/1tsp tomato purée
25g/1oz fresh breadcrumbs
salt and freshly ground black pepper
15ml/1tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, finely chopped
seasoned flour

Method

1. Mash the tofu thoroughly in a bowl, with a fork.

2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato purée, breadcrumbs, salt and freshly ground black pepper. Leave to one side.

3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.

4. Add to the tofu mixture and allow to cool.

5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape.

6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour.

7. Chill until ready to use.

8.Brush each burger lightly with oil. Barbecue each side until cooked.

9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce.

Answer 4

I made some the other day with Quorn and i used some sun dried tomato's, garlic powder, mild chili powder and a veg stock cube, the chili and garlic powder helped bind it all together and mine turned out really well.
Good Luck :-)

Answer 5

Have you tried using like some italian style bread crumbs?

Answer 6

Sounds like hard work. I just buy my veggie sausage from the wholefood shop.

Answer 7

I tried 'minced soya' last week, stuck it in my spag bol,
ok.ish

Answer 8

Add some meat to it. That should give you the right consistency.

Answer 9

I'm have4you

Answer 10

Why on earth would you want one ?