Most veggie sausages contain Textured Vegetable Protein or TVP. This is not a problem, but these sausages have a more natural texture and depth of flavour providing a worthwhile alternative. I always felt a little uneasy with fake meat products as there is almost unlimited scope in vegetarian cooking without copying meat. But sausages are such a staple and can be eaten at any time of day. This recipe can be made vegan by omitting the cheese and (egg). These sausages are best shallow fried.
Makes 12 sausages
Equipment needed: food processor
Ingredients
65gms pumpkin seeds
65gms sunflower seeds
1 tsp marmite
65gms stale bread
125gms silken tofu (drained)
70gms tinned butter beans (rinsed and drained)
1 medium-large onion, very finely diced
2 cloves garlic finely chopped
8 sage leaves finely chopped
125gms good mature cheddar
Ground salt and black pepper
Optional ½ egg to bind (this will make it easier but not essential raw eggs can present a shelf life problem).
Method
In a small wok or non- stick pan, dry fry the pumpkin seeds and sunflower seeds with the marmite to impregnate the seeds with flavour. This should take about four minutes or until the seeds are just taking colour. Transfer to a blender and blitz until a rough breadcrumb consistency, but should still have just a little texture.
Transfer to a mixing bowl and blitz the breadcrumbs to the same consistency. Add these to the seeds and then puree the tofu and beans, mix all together. Shallow fry the onion and garlic for three minutes until translucent and add to the mix. Finally add the sage, cheddar and seasoning.
Mix the ingredients thoroughly by hand until a pliable 'sausage dough' and set aside in the fridge for 20 minutes or so, to help them set. (Add the egg if you want to).
Compress large 'squash ball' size pieces into rounds then using the palm of hand, roll into 6cm length sausages. Fry immediately or reserve for use later.
