(Almost) Classic Italian Sausages (Vegan and Gluten-Free)
The Leafy Cauldron
The Leafy Cauldron
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Ingredients

  • 3 star anise pods, slightly crushed
  • 1 1/2 tablespoons sweet paprika
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried savoury
  • 1 teaspoon dried oregano
  • 1 teaspoon dried tarragon (I use this to replace the fennel)
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon red pepper flakes (optional; though mine were still very mild sausages)
  • 1 lb firm, or extra firm, tofu, crumbled very small
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons tamari
  • 2 tablespoons red wine (optional; replace with a little water or stock if you need moisture)
  • 1 small yellow onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 1 medium carrot, peeled and shredded
  • 2 inner stalks celery, diced
  • 1/4 cup chopped sun-dried tomatoes or reconstituted dried wild mushroom (this is for extra chewiness)
  • 1 tablespoon guar gum
  • 1/4 cup corn flour (maize flour)
  • 1/2 cup coarse cornmeal (polenta)
  • 1 tablespoon egg replacer mixed into
  • 1/4 cup water
  • 2 tablespoons spice mixture
  • 10 large sausages

Instructions

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