GUIA de como fazer salsicha aqui.
3 1/2 cups water
1/4 cup soy sauce
1/4 cup Nutritional yeast flakes
1 Tbsp. Onion powder
1 Tbsp. Dried Rosemary
1 Tbsp. Maple syrup
2 tsp. Garlic powder
2- 2 ½ tsp. Dried sage
1 tsp. Dried Thyme
1/2 – 1 tsp Liquid smoke
1/8 tsp. cayenne pepper (optional)
3 cups quick-cooking oats
½ Cup of Cooked Rice (optional if you don’t use rice add ½ cup of quick oats)
1. Preheat oven to 350°F.
2. Line cooking trays with parchment paper
3. Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.
4. Remove from heat; add oats and rice, stir well. Allow mixture to sit 5 minutes.
5. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with the back of a wet spoon. Bake 15 minutes; flip sausages and bake an additional 5 minutes.
6. Optional but HIGHLY RECOMMEND Heat non-stick skillet add a little soy sauce and sausage, toss to coat and brown/warm. This gives the outer saltiness that sausage has. Or the last 5 or so minutes of baking brush with soy sauce on each side and continue baking process.
These store well in the fridge and freezer. When storing let them cool after baking and store in fridge or freezer. When ready to eat proceed with step 6.
recipe and photo via
For the Spice Mix:
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons fennel, crushed
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/8 teaspoon allspice
For the Sausage:
- 2 teaspoon + 2 teaspoon olive oil
- 1 cup mushrooms, chopped
- 1/2 cup onion, finely chopped
- 1 garlic clove, minced
- 2 cups cooked or 1-15 ounce can of black-eyed peas, drained and rinsed
- 1 tablespoon sun-dried tomato paste
- 1/4 cup nutritional yeast
- 1/2 cup brown rice flour
- 1 teaspoon xanthan gum
- 3 tablespoons of gluten-free, vegan Worcestershire Sauce
- A few drops of Liquid Smoke (optional)
- Prepare spice mix in advance. Set aside.
- Heat a skillet with 2 teaspoons of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
- In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
- Sprinkle the xanthan gum over the mixture and incorporate it well.
- Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
- Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
- When ready to use, unwrap and cook them however you desire. We cooked them on a grill pan and topped them with mustard and sautéed bell peppers and onions. Yum!
Total Calories: 1116 | Total Carbs: 172 g | Total Fat: 26 g | Total Protein: 47 g | Total Sodium: 1566 g | Total Sugar: 29 g