Vegan Sausage

SO - my younger 2 kids like the frozen veggie sausage patties. Which is GREAT because neither are too into food. DOWNSIDE - those things are silly money given how much you get!! $4+ for 6 mini patties.... so, I am on a mission. There seem to be 2 general varieties - ones made with beans, one with TVP. Today I tried to make TVP style patties.... they browned nicely - held their shape. Nice favor - not as firm of a texture as 'real' sausage - but tasty. Would be great as a breakfast sandwich!!

1/2 cup textured vegetable protein

1/2 cup boiling water

1/4 cup vital wheat gluten 

1/4 cup ground flax seed

1/4 cup oat bran or 1/4 cup wheat bran

2 T nutritional yeast

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sage

1/2 tsp ground fennel

1/4 tsp white pepper

1/8 tsp cayenne pepper

1 tsp salt

2 tsp sweet paprika

1/4 cup water

1 tsp liquid smoke

3 T Braggs 

1 T maple syrup

1/4 tsp molasses

oil (for frying)

1. Mix boiling water, Braggs and liquid smoke. Pour mixture over TVP and set aside until liquid is absorbed - 5 to 10 minutes.

2. Mix all dry ingredients - including spices.

3. Add dry ingredient mix to the TVP - mix well.

4. Add the maple syrup and molasses to the 1/4 c water - mix well. Add this the the TVP mixture. 

5. Form into balls and flatten into patties. Fry in a little olive oil until golden brown. Enjoy.

Hot and Sour Soup

I KNOW it's summer - but it was cool the week of the hurricane and I was craving soup.... I mentioned this recipe to my neighbor thinking I had posted it already - and noticed I had not - so, here it is. No eggs keeps in vegan. Add the eggs if you way to just go vegetarian.... Here's how I make it.

14 oz tofu (this time I had the cubed tofu - so I used it for this recipe... perfect bite sized pieces..)
1 3/4 c water
1 oz dried shiitake mushrooms (I buy mine in bulk - dried SLICED mushrooms and break them up into smaller pieces for the soup)
4 c veggie broth
1/4 c white vinegar
2 T soy sauce (I use Braggs instead)
1tsp chopped ginger
3/4 tsp white pepper (yes white - not black...)
2 tsp sugar
1-2 cloves minced garlic (use 2 if they are smaller or one large clove)
2 1/2 T cornstarch
1/2 c canned bamboo shoots
1/2 c green onions


1. If using a block of tofu - drain and chop into bite sized pieces. I prefer to fry mine in a pan sprayed with olive oil until they are golden brown. It is usually not fried first - its just how I prefer it


2. Boil 1 1/2c water. Add the mushrooms and let stand about 30 minutes


3. Put next 6 ingredients into a pan and bring to a boil. Simmer for 10 minutes.


4. Drain mushrooms and add to pan.


5. Combine 1/4 c water and the cornstarch. Mix well.


6. Add mixture, tofu and bamboo shoots to soup.


7. Served topped with crispy chow main or rice noodles and green onions.


NOTE: This last time I substituted a can of bean sprouts for the bamboo shoots. Totally yum.