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Food & Recipes
It's wonderful to be a part of the vegan community, but we know how difficult it can be to attend a party or event with limited vegan options. Bring these vegan sausages and jalapeno poppers to your next football party, even the meat eaters will be drooling ;)  Special thanks to Jessica Jarmer for teaching us how to make delicious vegan food at home. Missed the class? No problem -- we have the recipe for you below. Want to attend a future class? Visit our News & Events page to see what's on the calendar. Now for the recipes!  Vegan Sausages   Ingredients
  • 1 1/4 cup vital wheat gluten
  • 1/2 cup pinto beans
  • 1 tablespoon olive oil (omit if diabetic)
  • 2 tablespoons tamari
  • 2 tablespoons tomato paste
  • 2 teaspoons lemon zest
  • 2 cloves of garlic, minced
  • 1/3 cup nutritional yeast
  • 1 cup water
Seasoning:
  • 1 teaspoon paprika (smoked or sweet depending on preference)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 2 teaspoons fennel seeds, crushed
Instructions
  1. In a large mixing bowl, marsh the beans until no whole ones are left. Add in the oil, tamari, tomato paste, lemon zest, garlic & nutritonal yeast. Mix together until completely combined. Add in the spice mixture and stir again. Now add in the vital wheat gluten and stir with a large spoon or spatula until combined. Once combined, knead the mixture until you see strands starting to appear and the mixture becomes elastic. Set aside.
  2. Preheat oven to 400 degrees.
  3. Take heavy duty aluminum foil and rip 8-10 pieces 8" long.
  4. Divide the dough into 8-10 equal pieces. Using one sheet of foil at a time, place a piece of dough on the foil and roll into a log shape. Make sure to twist both ends to seal the log. Repeat until you are out of dough. Place the logs on a baking sheet and bake for 40 minutes.
  5. Once the baking is over, remove from the oven and allow to completely cool. Once cooled, place in the refrigerator for 8 hours. Now you have sausages to work with. Use them to make sausage and peppers or to grill for a great protein rich, cholesterol free meal.
Baked Jalapeno Poppers Ingredients
  • 1/2 cup raw cashews soaked for 3 hours and drained
  • 1/2 cup cooked navy beans
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons ume plum vinegar
  • 1 teaspoon light miso
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 12 jalapenos cut in half with seeds and stems removed
  • 2 cups crushed organic cornflakes
  • 1/4 cup panko bread crumbs
Instructions
  1. Pre heat oven to  400 degrees.
  2. Filling: Combine all of the ingredients in a food processor and process until completely smooth. Allow the filling to sit for at least an hour in the fridge to allow the flavors to mix.
  3. Assembly: Mix the crushed cornflakes and panko together in a dish. Place peppers on a baking sheet with the cut side up. Fill each pepper with the filling and then dip into the cornflake-panko mixture. Place it back on the baking dish and bake for 20 minutes at 400 degree.
  4. Once done, remove and serve with salsa or vegan ranch dressing.
  Happy Super Bowl!

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