Two bean and Leek Sausages
Posted on March 11, 2013 by The Gourmet Vegan - No Comments
Two bean and Leek Sausages
These are so quick and simple to prepare but absolutely delicious. The wonderful flavours from the creamy leek and beans make these sausages a sure fire winner. Not just for main meals, but great at any time of the day as a snack or as part of a breakfast. Be sure to try these out as you will not be disappointed.
 20 Minutes |
 Makes 4-6 |
 ? kcal per serving |
INGREDIENTS
1 teaspoon olive oil and 2 tablespoons for frying
2 medium leeks, finely chopped
2 cloves garlic, minced
1 400 g ( 14 oz ) can kidney beans, drained
1 400 g ( 14 oz ) can cannellini beans, drained
40 g ( 1.5 oz ) fresh breadcrumbs
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dijon mustard
1 teaspoon tomato puree
2 teaspoons nutritional yeast flakes
1/2 teaspoon black pepper
1/2 teaspoon sea salt
METHOD
Start by frying the leeks and garlic in the oil over a medium heat for 10 minutes or until soft and creamy.
Remove from the heat and place into a bowl with all the other ingredients.
Mash together using your hands being sure not to mash too much and lose the texture from the beans.
Shape into sausages and fry in 2 tablespoons oil until golden brown and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Spanish Vegetable and Lentil Stew with Country Style Vegan Sausages
Posted on February 11, 2013 by The Gourmet Vegan - No Comments
Spanish Vegetable and Lentil Stew with Country Style Vegan Sausages
This is an absolutely wonderful dish for a cold winters night or at any other time you fancy something wholesome and warming. Full of taste and if using shop bought vegan sausages it is also very quick and easy to prepare. A comfort food you will come back to again and again
| 45 Minutes |
Serves 4 |
201 kcal per serving |
INGREDIENTS
6 Vegan sausages, chopped into bite size pieces ~ You can use shop bought or use my recipe here ~ Country Style Seitan Sausages
For the sauce
1/2 medium onion, chopped
1 large carrot, chopped
2 tablespoons olive oil
2 bay leaves
3 large cloves garlic, chopped
1 litre water
2 tablespoons paprika
1 tablespoon smoked paprika
1 teaspoon cider vinegar
1 teaspoon agave nectar
3 tablespoons soy sauce
2/3 teaspoon sea salt
For the stew
1/2 medium onion, finely chopped
1 large carrot, sliced
1 large courgette (zuchini), sliced and quartered
1 green bell pepper, sliced
1 medium potato, peeled and chopped into bite size pieces
1 390g tin cooked green lentils (240g drained)
METHOD
Start by making the sauce
1 Fry the onion, carrot, garlic and bay leaves in the oil until the onion and carrots have started to soften slightly. Add the water and bring to the boil.
2 Add all of the rest of the sauce ingredients and cover and simmer until the vegetables are tender. When tender, blend or whiz to a smooth soup like constancy.
3 Now add in all of the stew ingredients and bring back to the boil. Cover and simmer for 15-20 minutes until all of the vegetables are tender.
4 Chop the sausages into bite size pieces. Add to the stew, heat through and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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