Vegan Parmesan, Rosemary & Shallot Sausages With Tomato Gravy has a distinct and delicious flavor that will leave you wanting more. These delectable sausages are a real treat that you don’t want to miss out on because the flavor is out of this world!
Vegan Parmesan, Rosemary & Shallot Sausages With Tomato Gravy
Ingredients
Sausages Ingredients
- 200 g extra firm or soft tofu
- 2 cup (100g) breadcrumbs
- 1/2 cup (65g) shallots, finely chopped
- 1 tsp dried mustard powder
- 1 tsp fine smoked sea salt
- 12 grinds ground black pepper
- 2 tsp fresh rosemary, finely chopped
- 2 tbsp nutritionial yeast flakes, finely ground
- 2 tbsp ground almonds
- 2 tbsp unsweetened almond or soy milk, omit if using soft tofu
- olive oil to grease and fry
Gravy Ingredients
- 1 tbsp olive oil
- 70 g (about 4 large) shallots, sliced
- 50 g sun-dried tomatoes in oil, drained
- 2 cup (500ml) vegetable stock*
- 2 tbsp soy cream
- 10 grinds freshly ground black pepper
Instructions
Preparation
- Instructions if using soft tofu: Drain the tofu (there is no need to press). Place everything except the milk into a large bowl and mix thoroughly with your hands. When well mixed and thick in texture, wash then grease your hands with some olive oil and shape into 6 sausages. I find it easiest to grease a 1/4 cup measuring cup and press the mixture in, scoop it out then squeeze and roll into sausage shapes.
- The layout is on a plate lined with cling film, cover with cling film, and chill for at least 1 hour. Instructions if using extra firm tofu: Crumble the tofu (no need to press) into your Optimum high-speed blender and add the milk. Process fine in texture and well mixed. Add everything else except the shallots and blend well, it should just come together like a dough and should be able to grab a bit of the mixture and squish it together easily.
- Now add the shallots and pulse a few times until well mixed and the shallots are a little smaller - you still want bits of shallots in here though so don’t over mix. Grease your hands with olive oil and shape them into 6 sausages. The layout is on a plate lined with cling film, cover with cling film, and chill for at least 1 hour.
- To fry, add 1 1/2 tbs of olive oil to a large non-stick frying pan and heat to medium. Add the sausages, turning to coat in the oil, and fry, turning frequently until equally golden brown all over.
- For the gravy, heat the olive oil in a frying pan then gently fry the shallots and pepper until the shallots are really soft and caramelized, a nice golden brown will do.
- Tip into your Optimum high-speed blender with the sun-dried tomatoes and half the vegetable stock. Blend until really smooth then add the rest of the stock and blend again. It will be really watery looking at this point, that’s OK! Pour the mixture into a saucepan and bring to medium heat, reduce to low, and simmer with the lid off for about 20 minutes until it has reduced in volume and is thicker. Pour in the cream and stir well.
- *First, a note on the vegetable stock, it provides a lot of the flavors in this gravy so make sure you use one you really love the taste of.
- by Debbie Maple Spice www.maplespice.com
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