Gluten Free Vegan Sausage! Chorizo flavour
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Gluten Free Seitan: https://youtu.be/1SZ8s_HxNwM It’s a sausage Jim, but not as we know it. That’s right, gluten free vegan …
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Just FYI, they do sell tofu presses that will press more water out of it if you want,
I just had another thought about the cooking of them you know the way you do spherification with calcium chloride I think it is I'm pretty sure that's how the beyond sausages skin is made you could partly cool them or partly freeze them dip them in the liquid make the skin and then fry them it's a bit too much work for me but I think it's something you've tried before if I remember
That sounds great I make chorizo all the time I find to get that funky flavour a mixture of Franks red hot sauce and alcohol vinegar works really well love the idea of beetroot powder I haven't tried that but I will i vacuum seal mine and then boil them and they save months and months unopened in the fridge also to try and get the lumps of fat that you find in meat ones pieces of soya chunks work well, also if you use methyl cellulose it would make it a bit firmer
These look bloody good. I'd put a bit of the chipotle hot sauce stuff on them and just wolf them down. I wonder what would happen if I mashed up some chick peas and put that in the mix… I might give that a go.
If there’s any one thing i miss from my omnivore days, it’s sausages. I get vegan alternatives occasionally, of course, but im always excited to try different peoples takes on meatless sausages. Definitely looking forward to tasting yous. That texture is legit…! Gonna have to search around for some of those ingredients, though, lol! You always inspire me to be more adventurous in the kitchen. Absolutely beautiful
Fascinating ingredients list, and quite a bit I've never heard of; 'chicken flavoured stock' and 'powdered beetroot'
Gluten Free Seitan: https://youtu.be/1SZ8s_HxNwM
Recipe notes & tips:
– As I edited the video, I suddenly remembered I have a block of achiote annatto that I wished I had remembered when I was shooting the video! Annatto is a seed from tropical America, and is used to add a natural yellow/orange colour to dishes. I think this would really help boost the vibrant red colour that I want in the chorizo
– The sausage mix would be amazing as a stuffing for roast peppers. I did something similar the other day; tofu, flax egg, red onion, celery, sriracha, salt & pepper and parsley. I cut some pointed peppers in half, then sprinkled some cooked red rice on the bottom. The tofu mixture went on top, and then I put them in the air fryer for 15 minutes at 160°C/320°F
– If you want to avoid alcohol, I have seen alcohol-free tequila available. Have a look online
– If you use the rice paper to make sausage skins, keep your work surface wet so that they don’t stick to it!