DIY BEYOND SAUSAGE

Yields : 6 sausages

Prep time:30 minutes Total time: 2 hours

INGREDIENTS

1 cup Texturized Vegetable Protein (TVP)

1 cup water or vegetable broth to rehydrate the TVP

1/4 cup oats, instant

2 tablespoon grated beets

2 black garlic bulbs (optional)

1 teaspoon liquid smoke

½ cup vital wheat gluten ( I use Bob's Red Mill)

or 6 rice paper wrappers( for gluten free)

2 tablespoons coconut oil solid and chilled, not melted (optional)

2 teaspoons sesame oil (optional)

Spice Mix

2 tablespoon Italian Spice Mix

1 tablespoons fennel seed, crushed

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

3 -5 teaspoon crushed red pepper flakes

INSTRUCTIONS

Bring 1 cup water or vegetable broth to a boil and pour over the TVP. Stir and fluff with a fork.

Place all the ingredients except rice paper wrappers into a large food processor.

Pulse until well combined. It should be chopped up fine but not too mushy.

Mix in vital wheat gluten for about a minute making sure not to over mix.

Add in about sesame oil and solid,chilled, coconut oil. Adding in these chunks of oil will create pockets of fat found in a traditional sausage.

Divide the sausage mix into 4 equal chunks. Roll and press into desired shape.

For a casing, if desired, run a rice paper wrapper under hot water. Then place the brat in it towards the top and wrap. Wrap and fold in the ends.

For Grilling

Set your grill to medium heat and cook for 10 minutes on each side. Make sure the brats are not directly on top of the flame. Heat should be low enough to cook through without charring.

For Frying

Add oil to a pan and cook on medium-low heat for 20-25 minutes making sure to flip occasionally.

Recipe makes about 6 brats. Double the recipe and freeze. I have used this on pizza, in breakfast burritos and with pasta , but it is also great on it’s own.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!