Vegan Leek, Carrot & Ginger Sausages

28328816_UnknownHere is a slightly spicier version of Vegan ‘Cheesy’ Almond, Leek & Herb SausagesWe’ve used fewer herbs and added some ground ginger and more black pepper to make them a little more piquant, but not hot. My son would doubtless want to add chilli to them as well! Cayenne pepper is also an option. We didn’t use them as I avoid nightshade foods (see How I Juiced My Skin Clear: A Rash Decision?)

I really like these. They’re easy to make, the mixture comes together so well and they keep their shape when cooking. The chia eggs works really well as an egg replacer and the carrot helps keep them moist.

If you are gluten-free, the sausages will probably taste better if you use homemade bread. For me, commercial gf bread has that aftertaste that in my experience taints the recipes you use it in, but see what works for you. We used our Vegan Gluten-Free Tiger Nut Loaf/Bread Mk III. By contrast, my husband finds that his gluten ones work better with commercial bread rather than his homemade variety, I think because his bread has a more open texture whereas my gluten-free bread is denser.

You could use different nuts if you don’t have almonds or just want a different taste and texture.

This recipe made 10 sausages, but obviously that would depend on the size you make them.

All ingredients were vegan, gluten-free and organic where possible.

Quantities are approximate, it is difficult to be precise about a small leek!

Ingredients

1/3 Cup Almonds, soak, rinse and pat dry, then grind with

2 Heaped Tbsps Nutritional Yeast

Add to processor with

5oz Breadcrumbs (ours are homemade and gluten-free, you may have to adjust for gluten-based bread)

1 Small Leek, washed & finely chopped, including greenery

1/2 Tsp Ground Ginger

1 Tsp Dried Mixed Herbs

1/2 Tsp Mustard Powder

2″ Carrot, grated

1 Tbsp Sesame Seeds

1 Chia Egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water)

Splash of Tamari

A few twists of Black Pepper & a little Pink Himalayan Salt

Coconut Oil for frying

 Method

Pulse all ingredients (except oil) a few times, then briefly process until the mixture will stick together but still has some texture.

If you think the the mixture is a little too damp, try adding more breadcrumbs/nutritional yeast mix.

Take small handfuls of mixture and shape into sausages, squeezing the mixture together.

Fry in hot, but not smoking, coconut oil, turning frequently to ensure they are cooked through. My husband cooked a couple in the oven but I thought it dried them out, I preferred them fried. We put several uncooked sausages in the freezer for another day.

Hope you like them!

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Copyright: Chris McGowan

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8 thoughts on “Vegan Leek, Carrot & Ginger Sausages

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