throw another snozzie on the barbie
I’ve been reading The Happy Herbivore, and I must say, it’s brilliant. So many recipes I want to try (stupid, stupid broken oven) and lots and lots of inspiration. I’ve always wanted to experiment with vital wheat gluten, so I have followed Lindsay’s method in making these ‘snozzies,’ (my word for sausages). I’ve never been the biggest fan of sausages. Meat ones really gross me out. Viper was a vegetarian for 10 years before we met. His downfall happened to be a cold, greasy lone sausage sitting sadly on the edge of the grill at a friend’s bbq. Many beers had been consumed. That sausage looked far too appealing (beer goggles for a sausage!?) Viper needed the flesh of a beast (really doubt there is much “flesh” in a generic sausage, more like sawdust and bits they scrape off the floor in the butchery).
That was that, Viper was no longer a vego. After the sausage incident, he went on a meat eating rampage- he said he needed and wanted anything with blood. These days, however, Viper is pretty healthy. He makes his own little packed lunches (which he gets teased about by his workmates as they tuck into their rotty meat pies and cans of coke) and happily eats what I serve up in the evenings. I’m trying to bulk up our evening meals with extra protein and carbs, and this meal fits the bill. Viper has a pretty physical job, plus he bikes to and from work (about 20km a day). I guess I’m trying to convince him that vegetarian/vegan meals can be satisfying and delicious – he always says (jokingly I hope, grrrrr) ‘Where’s the meat?’
The recipe in the cookbook was for a chorizo-style spicy sausage, but I’m shaking things up a bit and going for a tomatoey-herby number.
(Adapted from The Happy Herbivore’s Spicy Sausage recipe)
- 1t garlic granules
- 1t onion flakes
- 1/2t dried thyme
- 1/2t oregano
- 1/4t paprika
- 1/4t rosemary
- 1/8t cayenne pepper
- 1/2t sea salt
- Black pepper
- 4 sun dried tomatoes
- 1/2C cooked beans (cannelini, pinto, navy, whatever you have)
- 1/4C TVP
- 1/4C nutritional yeast
- 3/4C vital wheat gluten
- 1T soy
- 1C water
In a medium sized bowl, combine the bean mix with TVP, yeast, vital wheat gluten, soy and water. Mix well.
Divide mix up – I wanted smaller sausages so I ended up cutting these in half getting 8. Just depends how big you like your sausage. Cough.
Wrap up like a little present in aluminium foil. Make sure they are nice and tight (this will help you to get a nice snozzie shape). Twist ends.
- 1/2C cooked millet (I cooked mine in vege stock for a little flavour)
- 1/3 large cauliflower, steamed until tender
- Sea salt, black pepper AND white pepper to taste. I like seasoning.