350g firm tofu
½ cup water
1 teaspoon onion powder
1 teaspoon Italian herbs
2 ½ tablespoons Massell stock powder (
2 teaspoons garlic
2 teaspoons lemon juice
2 teaspoons Braggs Liquid Aminos
1 teaspoon honey
1/3 cup savoury yeast flakes
½ cup TVP soaked in ½ cup boiling water
¼ cup guar gum
3 tablespoons cornflour
2 tablespoons potato flour
½ cup soy flour
Place all ingredients into food processor (except flours and gum) and process until well combined. In a large bowl, mix the flours together then add the processed tofu mixture and combine well. Pull foil out of box to desired length of sausages, plus a little extra for twisting ends (approx. 20cm in total). Tear off, then cut foil sheets in half. (approx. 20cm x 15cm). Place handfuls of mixture on unfloured bench and roll into sausage shapes and then place sausages on the long edge of cut out foil shapes (20cm by 15cm), and roll up like a sausage. Twist ends up. (mixture can also be rolled up in foil first then rolled into shape once wrapped – not as smooth or neat that way). Place wrapped sausages (seem edge up) in a baking tray and pour water into tray. Make water level halfway up sausage. Bake at 160C for 50 minutes. (top up water level after 30 minutes). Remove foil and lightly fry. Can be frozen after foil is removed.
Place all ingredients into food processor (except flours and gum) and process until well combined. In a large bowl, mix the flours together then add the processed tofu mixture and combine well. Pull foil out of box to desired length of sausages, plus a little extra for twisting ends (approx. 20cm in total). Tear off, then cut foil sheets in half. (approx. 20cm x 15cm). Place handfuls of mixture on unfloured bench and roll into sausage shapes and then place sausages on the long edge of cut out foil shapes (20cm by 15cm), and roll up like a sausage. Twist ends up. (mixture can also be rolled up in foil first then rolled into shape once wrapped – not as smooth or neat that way). Place wrapped sausages (seem edge up) in a baking tray and pour water into tray. Make water level halfway up sausage. Bake at 160C for 50 minutes. (top up water level after 30 minutes). Remove foil and lightly fry. Can be frozen after foil is removed.
Do not worry…seek God first.
Matt 6:25-34
I just wanted to post a very big thank you for you time and energy into this website. I have made quite a few recipes from this site and have loved every one of them. You truly are a Godsend.
ReplyDeleteI have been trying to change my family to vegan and trying to find an alternative that THEY like has been difficult. You have changed that to easy.
I find being at least vegetarian rather easy, though most of my diet is raw vegan. I avoid cheese and meat, BUT trying to take cheese and meat away from my family has been a struggle. Struggle no more.
Thank you, thank you, thank you.
Hopefully this will be a step towards becoming a pure vegan family...foodwise.
God Bless.
Rita