Apple Seitan Sausages with Balsamic Sauerkraut

The more I've been cooking the more I've wanted to move away from pre-packaged foods.  Sometimes you come home from work and you just want something quick and easy to pop in the microwave, but when I have the time I feel so much better making dinner from scratch with whole food ingredients.  This recipe is a great example of that desire to branch out from the package.  I've been working on a sausage recipe to replace our old standby soy Italian Sausages from Trader Joe's and I think this is it!  The sausages are smoky, spicy, and sweet and topping them with this sweet and sour balsamic sauerkraut is the perfect pairing.  A little bit of apple goes a long way in both the sausage and the kraut and really brings it all together.  I was anxious about how they'd turn out, but David said he liked them better than the store bought sausages, so mission accomplished!

Ingredients

Makes 4 Sausages

• 1 c vital wheat gluten
• 1/4 c chickpea flour
• 1/4 c nutritional yeast
• 3/4 tsp salt
• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp red pepper flakes
• 1 tsp fennel seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp coconut sugar
• 1 T olive oil
• 1 T maple syrup
• 1 T soy sauce
• 1 tsp liquid smoke
• 2/3 c water or veggie broth
• 1 sweet red apple, divided 
• 1/4 c shredded for the sausages, remainder of apple diced for sauerkraut

• 1/2 head red cabbage, sliced thinly
• 2 T coconut oil
• 2 T coconut sugar
• 1/3 c balsamic vinegar
• 4 whole wheat buns
• Vegenaise

1. Mix all dry sausage ingredients together thoroughly in a mixing bowl.
2. Combine the oil, syrup, soy sauce, liquid smoke, and water/broth in a small bowl and set a side.
3. Wash and remove the stem of your apple and shred it until you have 1/4 cup shredded apple.  Dice the remainder of the apple and set aside for the sauerkraut.
4. Add the apple and wet ingredients to the mixing bowl and mix until a spongey moist dough has formed and all ingredients have been incorporated.
5. Use your hands to knead and mix the dough for about another 3 minutes to makes sure the ingredients are mixed and the texture toughens up slighltly.
6. Tear off four 1ft x 1ft squares of aluminum foil
7. Divide the dough into 4 equal pieces and roll and shape each piece into sausages about 6 inches long.
8. Roll up the sausages in the foil pieces and twist on the sides (see photo) like a tootsie roll.
9. Set up a steamer on the stove top and steam the sausages for 30 minutes.  When done remove from the steamer and allow to cool for about 5 minutes before handling them.
10. While the sausages steam, heat the coconut oil in a large saucepan over medium high heat.  Add the cabbage and wilt it for about 5 minutes.
11. Add the coconut sugar and apple and mix through the cabbage before adding the balsamic vinegar.
12. Cover and reduce the heat to medium low and cook for 30 minutes, stirring frequently.
13. When the sausage and sauerkraut are ready, smear each side of each bun with some vegenaise, place the sausage in the bun, and top liberally with the cabbage.  (Optional: Grill the sausages for about 5 minutes on a grill pan over medium heat before serving.)

spicy sausage and jack muffin

Sausage and cheese sandwiches used to be a staple of my breakfast routine.  Since going veggie I have experimented with lots of meat substitutes and some are better than others for sure.  Morningstar Farms makes a spicy sausage patty that is one of my favorites.  Here's my vegan take on my old breakfast standby.

Spicy Sausage and Jack Muffin

Serves 1

• 2 spicy sausage patties
• 1 whole wheat English muffin, split
• 1/4 of a large onion
• coconut or olive oil
• 1 vegan pepper jack cheese slice cut diagonally into two triangles

1. Slice onion and sauté over medium heat with a small pour of oil until cooked and caramelizing.
2. Cook the sausage according to package instructions on a skillet or in the microwave.
3. Split and toast the English muffin.
4. Layer each half of the English muffin with a cheese triangle, then half the onions, and a sausage patty.
5. Serve with some vegetables or fruit.

sausage & goat cheese empanadas

Decided to try another variation on the easy empanadas that I posted about before HERE.  This time I used the JR Grands biscuits for smaller empanadas.  Bothe are great recipes but these are definitely better suited as appetizers or a side dish rather than a main course.  The preparation is essentially the same, although this time I used veggie sausage patties and goat cheese!

Ingredients

• 4 Veggie Sausage Patties
• 1 small log or container of goat cheese
• 1 tube Jr's Grand Biscuits 

1. Cook the veggie sausage over medium heat in a nonstick skillet using a wooden spoon to break up into sausage crumbles.
2. Lay out the Jr biscuits on a cookie sheet and use the heel of your palm to flatten them into circles.
3. Apply a light smear of goat cheese to the center of each circle and then add a spoonful of sausage to each as well.  
4. Fold the circle over to create a half moon shape.
5. Seal the edges using your fingers and then use a fork to create an "empanada look" by pressing with the fork all around the edge.
6. Bake according to directions or until empanadas are golden brown.

sausage & kale scramble

A recent goal for myself has been to get more greens into every meal of the day, including breakfast.  This "scramble" has a healthy dose of baby kale, yellow peppers, shrooms, onions, and some spicy "sausage" for a breakfast kick.  

I paired that with some peanut butter mixed with chia seeds on sesame wheat crackers sprinkled with bee pollen.

Sausage & Kale Scramble

Serves 1

• 1 spicy "sausage" patty heated and crumbled
• 1 handful baby kale
• 1/4 of a yellow pepper
• 1 handful sliced mushrooms
• 1/4 of a small onion sliced
• 1 tsp coconut oil
• salt and pepper to taste

1. Sautee shrooms, peppers, and onions over medium high heat in the coconut oil.  
2. Add baby kale last after the first three ingredients are cooked and sautee until wilted. 
3. Remove from heat and mix with sausage crumbles.

sausage & tomato vegan nachos

Nachos are definitely a guilty pleasure.  I tried to come up with a somewhat better alternative with ingredients that we already had laying around the house one.

I used the TJs Veggie Flax Tortilla Chips and topped them with one sliced and heated Tofurky Italian Sausage, halved and sautéed cherry tomatoes, and vegan shredded cheese.  

A little less guilty, but no less delicous.