Juicy and flavorful sausages 🌭🌱 thanks to textured soy combined with nuts and spices. The crunchy walnuts and pecans add a delightful contrast, while paprika and nutritional yeast deepen the flavor✨.
Juicy and flavorful sausages 🌭🌱 thanks to textured soy combined with nuts and spices. The crunchy walnuts and pecans add a delightful contrast, while paprika and nutritional yeast deepen the flavor✨.
45 mins
15 mins
1 hr
Place the textured soy protein in a bowl, cover with water and soy sauce, and let hydrate for 20 minutes.
In a food processor, blend the oat flakes, walnuts, and pecans until coarse. Set aside.
In the same processor, blend the soaked soy, onion, garlic, tomato paste, and fennel seeds. Add to the bowl with the nuts, oats, and nutritional yeast.
Season with paprika, salt, and black pepper. Mix until a thick, manageable paste forms.
Lay plastic wrap on a board, place part of the paste, and roll into a tight cylinder. Tie the ends.
Boil the sausages in water for 20 minutes.
Remove the plastic wrap and pan-fry or grill until golden brown.
Serve in buns with mustard, chopped pickles, and fried onions.
Place the textured soy protein in a bowl, cover with water and soy sauce, and let hydrate for 20 minutes.
In a food processor, blend the oat flakes, walnuts, and pecans until coarse. Set aside.
In the same processor, blend the soaked soy, onion, garlic, tomato paste, and fennel seeds. Add to the bowl with the nuts, oats, and nutritional yeast.
Season with paprika, salt, and black pepper. Mix until a thick, manageable paste forms.
Lay plastic wrap on a board, place part of the paste, and roll into a tight cylinder. Tie the ends.
Boil the sausages in water for 20 minutes.
Remove the plastic wrap and pan-fry or grill until golden brown.
Serve in buns with mustard, chopped pickles, and fried onions.
20 mins
20 mins
7 mins
