WORLDS BEST VEGAN GOURMET SUMMER BBQ SMOKY PINEAPPLE SAUSAGE | Connie's RAWsome kitchen
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THIS IS ONE SAUSAGE U MUST TRY š You can now support me on Patreon. I will be uploading no ad videos and lots of tips and hints on how I run my kitchen .
Can you freeze these? Unfortantly Iām the only person who would eat these. My daughter and I would be the only ones.
Hahaha! I looked out all my windows to see where the cat was… l kept hearing your cat and thought it was my cats boyfriend calling her! šā¤
This looks so delicious! Terrible weather here so, this is what I am making to warm the bones. You rock…thank you for all your wonderful recipes.
I love your sausages! Could you please please do a chorizo?
a great display of recipe. i spend hours viewing hoping to try.
You are the best, you do not use plastic and reuse the parchment…I reuse my parchment and stay away from plastic as well.
Is her cat in heatš³š¹š¹š¹š¹
I reuse both my parchment and foil. Am I weird?
Have you tried using Millet Flour in the place of Vital Wheat Gluten?
World's Best – Really? Wondering why in the world would you have to steam these for 60 minutes? I made vegetarian sausages the other day with quite similar base ingredients, steamed them for JUST 6 minutes, and they were ready to hit the skillet (I did precook the onions and veggies, but she did also). I've been watching a few of Connie's videos, and she seems to make a number of odd suggestions like this without even explaining the logic, or tells you to do something but for the wrong reason. I'll would also bet you cannot detect any difference between this recipe with or without the agar. I'm skeptical that she really knows much about cooking. She also totally lost me when she added pineapple to the dough – huh? I could see topping these with a pineapple salsa – but why add something so tart to a sausage, the onions are already providing adequate caramelization and texture. Seems like chopped shitakes or nuts would have been nicer than pineapple, if you are looking for more varied texture..
Hi y didnāt u show how u put it in ur cooker pressure did u put water or not how much water
Hi what is vital wheat gluten plsssssssssssss can u let me know thanks
HI, Connie! I used to have a cast iron pan for many years. However, I heard Dr Neal Barnard say that the iron we get from such a pan gets 'rusty' in the body. It produces free radicals so it's better to avoid it and get the iron from food like beans etc..
Unfortunately oil is really not so great for the arteries and heart. I try to leave it out as much as possible. It's incredible how food can be roasted with only water but it must be hot and added only little by little.
By far you are simply " Amazing " !!!
I'm happy with all the videos and I will try them on my family and friends š
Keep Showing us how to transform our lives with delicious, healthy food.
~ Blessings ~
Connie, may I please ask, when you put it in your pressure cooker do you add water and if you do, do you elevate the sausages above the water? Thank you so much!
I suspect most of us are thinking it. So one of us is going to have to say it! Your a Genius! Thank you for sharing your amazing recipes.
Hey Connie lve seen some use brown rice paper whatdo you think how that would work your thoughts on this would be great to hear back thankyou tetaš?
Hi Connie, can these be made gluten free? Really trying to omit mostly gluten for the arthritis in my knees. Thanks, as always love your recipesš„°
My, what a wonderful chef you are! So educational watching your program. So glad I found you.
OMG I just made these for dinner and boy were they ever tasty. My son who does not like v-meat alternatives sure enjoyed these. Thank you again for such an awesome recipe.
I'm binge watching your videos I'm a new subscriber I know this is an older video sorry for the late comment
Hey Connie I wonder if you could use corn husk like they do with tamales that would be Earth friendly
I just made these and they taste amazing. Even my meat eating husband likes them. Thank you Connie
This is out there maybe, but Iām wondering if youād ever explore ways to preserve vegan food, old time ways, that didnāt use energy like from the freezer. Yes, we can can, and freeze dry, but beyond veggies and preserves, could we preserve vegan meats, cheeses, etc?
How could we steam Iād we didnāt use foil?
Do you prefer gf or vwg vegan meat…and why?
Love love love! THANK YOU <3 <3 <3 even the meat eaters liked it!
Why did mine come out puffy like spongy watered bread?
MUCH nicer intro, Connie. Are ALL of your recipes for Goldilocks and the Three Bears? "Not too big and not too small. Just a nice medium dice. " "Not too hot and not too cold. Just a Nice slow simmer. " "Not too dark and not too light! Just a nice golden brown." Looks scrumptious! Cannot wait to make these.
i have an instant pot to steam do i need a little water in bottom then in a basket not sure