Homemade vegetarian sausage recipe. Vegetarian "doctor's sausage"

If you came to this page with a recipe for vegetarian seitan sausages, then you most likely already know how to cook wheat meat or have at least once tried ready-made seitan.

Vegan seitan sausage

Seitan meat is a universal product; it is prepared simply and relatively quickly. Based on it, you can prepare many traditional dishes, but in a vegetarian way.

For example, dumplings with seitan, pilaf, vegan goulash, steak, “meat” in pots, and even sausages and seitan sausage.

Of course, the taste of wheat protein is very different from real meat, but this is for the better. Most likely, seitan is equated with meat because of its appearance, its texture and its versatility in cooking.

The taste and color of this product largely depends on the spices.

And here is a photo and video recipe for step-by-step preparation.

Ingredients

So, if you want to make vegan seitan sausage, you will need:

Seitan meat. Spices are calculated for the volume of seitan prepared from 2 tbsp. flour
clean gauze and thread

1 tbsp. l. fennel seeds
1 tbsp. l. dried oregano
1 tbsp. l. dried paprika
1 tsp. chili powder
1 tsp. salt or to taste

For the broth:

1 large onion
1 carrot
3-4 rings of celery stalk
salt pepper

How to make seitan sausage

Prepare seitan. Knead the dough from 2 tbsp. flour and water (as for dumplings).

Rinse the dough under running water until the water is no longer cloudy (the gluten is washed out). The dough should turn out to be a porous, soft ball, as in the picture.

Mix all the spices in a deep bowl: fennel, oregano, paprika, salt and red chili. Knead the porous dough along with the spices. The dough should turn pale red.

Roll the seitan into thick sausages. Place the sausages on cheesecloth, wrap tightly in cloth and tie with thread.

Cut the onion, celery stalk and carrots into arbitrary pieces. Add water, salt and let it boil. Then put the sausages into the broth and boil for 1.5 hours until fully cooked.

After 1.5 hours, the vegan seitan sausages will be ready. They can be lightly squeezed out of excess juice and then fried in vegetable oil until golden brown, or immediately cut into portions and served.

Bon appetit!

How much does vegetarian sausage cost (average price per 1 kg)?

Moscow and Moscow region.

For those who have completely or at least partially abandoned the consumption of animal products, that is, the so-called vegetarians or vegans, the modern food industry provides a wide range of all kinds of products. This includes vegetarian sausage.

Surely lovers of meat products have not even heard of vegetarian sausage, since it is believed that this kind of product is made exclusively from animal meat. In fact, vegetarian sausage may contain vegetable raw materials - beans, peas, pearl barley and much more. As for the characteristic color of the finished product, it is achieved by adding food coloring, both natural and artificial.

Vegetarians not only purchase ready-made sausages, but also prepare vegetarian sausage at home - fortunately, today you can find a lot of different recipes. The main advantage of vegetarian sausage is due not only to its fairly good taste, but also to its obvious health benefits.

Vegetarian sausage can be consumed as an independent product, or it can be used as an ingredient in the preparation of sandwiches and canapés. The main benefit of high-quality vegetarian sausage is the absence of preservatives, synthetic dyes and similar harmful additives. In addition, vegetarian sausage contains low-calorie products, which means it is good for people who are watching their weight.

For example, the most common type of vegetarian sausage today is considered to be a wheat product, which is distinguished by its nutritional value and versatility in use. It is suitable for all groups of the population: not only vegetarians, but also adults, fasting people, children, diabetics, athletes, the elderly, as well as those engaged in physical and active mental activity.

Composition of vegetarian sausage

The basis of the composition of vegetarian sausage is natural freshly washed wheat protein. During its production, only the composition of the spicy-aromatic complex additives of natural spices can be changed. Animal additives are completely excluded. The average calorie content of vegetarian sausage is 207 kcal per hundred grams of product.

For example, the composition of a classic vegetarian sausage is as follows: wheat protein, water, soy goulash, table salt, a mixture of spices and spices, corn starch, refined coconut oil, mustard, pea protein, natural dyes of vegetable origin.

In addition, the vegetarian Doctorskaya sausage is quite popular, in which, in addition to some of the main components listed above, you can find Adyghe cheese, the complex additive Doctorskaya GOST, the Natural Smoke flavor, a natural seaweed thickener, wheat fiber, as well as the natural dye Red Rice.

Vegan cuisine is gaining more and more fans every year. Its principle is not only the refusal of animal products, but also the consumption of the most healthy and wholesome food possible. What does homemade vegetarian sausage taste like and how to prepare it?

What is homemade vegetarian sausage made from?

Ingredients

Yellow peas 1 stack Garlic 4 cloves Beet 1 piece(s) Chopped nutmeg 1 pinch Ground black pepper 1 pinch Marjoram 1 pinch Hot water 3 stacks Vegetable oil 1 tbsp.

Number of servings: 5
Cooking time: 30 minutes

Vegetarian sausage: recipe

Traditionally, cowboy veggie sausage was made with pea puree. This is a way to preserve food for a long time when hiking and traveling. Today there are many variations on the theme of meatless sausages, but the simplest and fastest recipe is the following.

Prepare 1 cup of clean yellow peas, 4 cloves of garlic, boil small beets.
Prepare a mixture of spices: half a teaspoon of salt, a good pinch of nutmeg and ground black pepper, a little marjoram.
For the remaining products, you will need 3 cups of hot water and a tablespoon of vegetable oil.
The peas are placed in a coffee grinder and turned into flour, poured into a saucepan and filled with hot water.
Bring the mixture to a boil and cook until thickened for 10 to 30 minutes, stirring constantly.
Add spices to the resulting hot puree, add chopped garlic and boiled beet juice, and mix well.
If the mixture is not completely homogeneous, there are lumps, you can use an immersion blender and beat the puree.
Prepare a plastic container (you can cut a regular carbonated drink bottle), grease it with vegetable oil and pour in the puree.
Leave at room temperature first, then place in the refrigerator for 2-3 hours to harden.

The tasty sausage, rich in healthy and easily digestible protein, is ready. It can be stored in the refrigerator for a long time, it can be safely offered to children, it is devoid of any chemicals, because even the dye in it is natural beet juice.

Possible product combinations

Vegetarian sausage, the recipe for which is suggested above, can be prepared from boiled peas, which turn into puree after 2 hours of cooking. To improve the appearance and enrich the taste, bay leaves and chili pepper are added to the puree, fried and ground onions are added to the puree, and chopped herbs are added at the final stage.

In Germany, a similar sausage is made with the addition of tomato paste and crushed tofu cheese. After hardening, this sausage takes on the appearance of true German grilled sausages with imitation pieces of bacon inside.

The taste of meatless pea sausage can be changed to suit your taste by adding different combinations of spices, herbs, vegetable purees and other products.

Vegetarian Sausage Recipes

Sometimes you want sausage, you go to the store, and because you have nothing to do, you start reading what it’s made of... And it’s also good if the sausage is made according to GOST - there is at least hope that there will be some meat in some quantity, but still there is, but if it is made according to specifications?? Solid chemicals with aromatic and flavoring additives. And then one day, thinking once again that they were pushing anything but a meat product onto us, I remembered a recipe I had once seen for “vegetarian” sausage - where there was no smell of meat either. But at least you can easily prepare it yourself and without any chemicals.

Vegetarian sausage contains:

2 cups peas (or pea flakes)
3 tablespoons beet juice,
2 teaspoons coriander,
a pinch of pepper,
a pinch of nutmeg,
2-3 cloves of garlic,
2 teaspoons salt,
100 g butter.

On a note:

If you want to make lean sausage at the same time, replace the butter with vegetable oil. It should be poured into the peas towards the end of cooking.
Also, if desired, you can put finely chopped onions in the peas so that they boil along with the porridge.

Method for preparing vegetarian sausage:

We wash the peas, soak them for 4-6 hours, if there was a lot of water, drain off the excess (the peas should only be covered with water). Then bring the peas to a boil over very low heat and cook until soft. If you have pea flakes, fill them with 4 glasses of hot water and cook for 10 minutes, stirring continuously. Using a blender, puree the still hot pea porridge.

Peel the garlic, squeeze it into the pea puree through a garlic press, add spices and beat thoroughly again until smooth.

We clean the raw beets and grate them on a fine grater.

Squeeze out the juice through a strainer or cloth (the squeeze can be used for other dishes - borscht or vegetable pie). Pour the squeezed beet juice into the pea mixture and stir well. Pour enough juice so that the color of the “sausage” becomes similar to the color of “real” boiled sausage - pink. I overdid it a little - my “sausage” turned out to be very bright, as if I had gone too far with the dyes (which is essentially what happened).

Add softened butter and beat thoroughly again with a blender.

Cut off the top of a plastic bottle (a 1.5 liter mineral water bottle is best) and grease the inner surface of the resulting glass with vegetable oil. Pour the resulting still warm pea mixture into it and quickly cool it in the refrigerator.

After the “sausage” has cooled and hardened, carefully cut the bottle lengthwise and take out the resulting vegetarian sausage.

We cut the sausage into slices as usual - and use it for sandwiches, as an appetizer or side dish.

Thanks to the author of the recipe oksana-sapruvowa from koolinar.ru.
This sausage is a trick of the eye and taste - it is actually a soufflé.
Taste, appearance and smell of sausage. There are no animal ingredients at all. Try it, you won't regret it.

Pour 2 cups (250 ml) of yellow pea halves with 5 cups (1250 ml) cold water and leave for 3-4 hours until they swell. Add 1 full tsp. salt, put on low heat and cook until the peas are ready. It took me about an hour. The water is all absorbed.
While the peas are cooking, prepare the dressing.
Refueling.
3 tbsp. raw or boiled beet juice (this took one large beetroot), 1 tsp. ground coriander, half a teaspoon of ground black pepper, 6 cloves of garlic, 100 gr. sunflower oil. Blend it all in a blender until smooth and homogeneous. As soon as the peas are cooked, grind them hot in a blender, immediately add the dressing and beat again until smooth.
Next, it was proposed to pour the whole thing hot into a plastic bottle, but I, having experience in rolling it from boiling water into a pipe, decided not to risk it and poured it into cups. They made 4 cups of 300 ml each.

Cool to room temperature and refrigerate. When the sausage hardens, it lags behind the sides of the cup and falls out of it without any problems.
I tried it the next day...
Cool stuff! The taste, appearance and color are like sausage! Yes, it’s not suitable for cubes or salads, but... it’s just right with a vegetable salad! The flavor of the peas really comes through with the garlic and coriander. We don't like coriander in large quantities, so I didn't add 2 tsp. just like the recipe and that was enough. (The coriander gives exactly the flavor of the sausage. I’ll keep this in mind for the future when I make real sausage.)

Ingredients:

Lentil flakes: 1 cup

Garlic: 3 cloves

Sunflower oil: 50 g

Beetroot juice: 1.5 tbsp.

Coriander: 1 tsp.

Black pepper: 1 pinch

Nutmeg: 1 pinch

Cooking time: 40 min

Boil 1 cup of lentil flakes. Instead, you can use pea flakes, or cook peas or lentils in grains. The flakes cook faster and are easier to form into a homogeneous mass.

Beat the resulting porridge well in a blender, adding 1 tsp. coriander, a pinch of black pepper and nutmeg, 3 cloves of garlic, after grating them, 50 gr. sunflower oil, one and a half tablespoons of beet juice, salt to taste.

The consistency of the resulting mass should not be very thick, so that when hot it can be poured into the mold. This will make the surface of the sausage smoother. During the first preparation, we did not take this into account.

As a form, you can use a plastic bottle with the neck cut off or, better yet, some elongated glass container.

The resulting sausage is more like a pate. Next time we want to try adding agar-agar, maybe it will give it elasticity.

Homemade sausage can be made from beans, without using animal products. And it will not only be tasty, but also healthy. This nutritious vegan sausage is perfect for morning sandwiches.

Ingredients of vegetarian sausage:

150 g beans (I used Black Eye beans),
1 medium carrot
2 heaped tablespoons of agar-agar,
salt, hot pepper to taste,
dill (I used dried)
3 tablespoons vegetable oil,
water.

How to make vegetarian bean sausage
Soak the beans in water at room temperature for several hours. Then boil until done. Drain off some of the water, but leave a little (about half a glass). Cool the beans and remaining water.

Grate the carrots and fry in vegetable oil until soft.

Grind the beans with water in a blender until pureed. Salt, pepper, mix with dill. Add the fried carrots and mix again.

Heat about 1.5 cups of water in a clean saucepan. Pour agar-agar into it, mix well and bring to a boil.

Pour agar-agar over our bean puree, mix everything until smooth.

And pour this preparation into glasses or plastic mineral water bottles with the neck cut off. Place in the refrigerator. In about 20 minutes the vegan sausage is ready!

We take the sausage out of glasses or bottles - it is easily separated from the walls of the dish using the handle of a spoon or the back of a knife.
Cutting and making sandwiches

From the specified amount of products I got 3 sausages in 250 g glasses.

Vegetarian sausage appeared on the shelves quite recently. And even now it’s not so easy to find it in online stores. Basically, this option can be purchased at specialized retail outlets that sell products for proper nutrition, or in specialized departments for those who do not eat meat. However, you can prepare a similar dish at home yourself. You'll have to tinker, but finding individual ingredients is much easier and cheaper.

What is the essence of vegetarian sausages?

When giving up meat, many vegetarians realize that the very taste of this product has become unpleasant to them. However, sometimes you want to return those aromas and taste sensations that were associated with a particular product, for example, doctor’s sausage. Therefore, many recipes appeared in which, it would seem, meat dishes showed a new side.

It’s also worth noting that cooking vegetarian sausage at home is a great way to save money and enjoy the product. In addition, a huge number of recipes are easily modified, that is, a number of ingredients can be replaced. The cost of the vegetarian option may be slightly overpriced. It all depends on the pricing policy of the store and the region in which it operates.

Doctor's sausage. Ingredients

It’s worth noting right away that this recipe copies the taste of the traditional doctor’s sausage, so beloved by many. However, the consistency of this product may be more reminiscent of a hard pate. However, reviews of this recipe are positive, which indicates its delicious execution.

To prepare this type of homemade vegetarian sausage, you will need a blender and a grater, since many ingredients will have to be chopped and mixed.

You will need:

300 grams of peeled and ground peas.
One tablespoon of beet juice.
One teaspoon of salt. This item can be modified to achieve a pleasant taste for a specific consumer.
Sunflower oil in the amount of two tablespoons.
Garlic - three cloves.
Marjoram, black pepper, ground nutmeg - all in the amount of half a teaspoon.
Ground coriander seeds - one teaspoon.

Doctor's sausage: preparation

First of all, you need to grind the peas to flour. To do this, it is thoroughly washed, the water is allowed to drain, and then the mixture is fried in a dry frying pan for five or seven minutes. Then the peas dried in this way are ground in a blender.

Four glasses of water should be brought to a boil, gradually adding pea flour to them. This kind of porridge should be stirred so that lumps do not form. A thick mixture will be obtained in twenty minutes.

Add grated garlic, all the spices, and beet juice to the cooled mixture. It is best to mix everything by hand first, and then use a blender to make the mixture smooth.

Doctor's sausage: the final stage

The vegetarian sausage is almost ready. All that remains is to give it the desired shape. A plastic glass or bottle works well for this. It is necessary to cut off the neck of the bottle. It should be noted that the container in which the sausage will be finally formed must be dry and clean. Also, no pungent-smelling ingredients should have been stored in it, so as not to overwhelm the smell of the product.

The pea mass with spices, which in fact is the basis of vegetarian sausage, should be stuffed tightly into the bowl, compacting the layers. The integrity of the finished product depends on this. It is also recommended to tightly close the container and then put it in the refrigerator for at least five hours. This will help the product arrive.

The prepared vegetarian sausage, the recipe for which is given above, will slide out of the mold easily. Now it can be cut into portions and eaten. The pieces are quite dense, but still resemble pate. You can also experiment with spices to create interesting flavors.

Improvisations on a recipe theme

How to make vegetarian sausage is indicated in the recipe. However, this is a base from which different variations can be derived. The easiest way is to change the ratio of spices, adjusting them to your taste.

The second option is to replace the peas with something else. These can be various cereals or legumes. Chickpeas and beans, both white and red, can be a good replacement. The beet juice can also be omitted from the original recipe, but it adds a savory and natural flavor to the dish.

Italian sausages

Vegetarian sausage is not only the basis for a sandwich, but also a good variation on the theme of the main dish. For preparation you will need:

Olive oil - four teaspoons.
Sliced mushrooms, preferably champignons - about a third of a glass.
A quarter cup of chopped onions.
A tablespoon of tomato paste.
Canned beans of any color. When washed, it should occupy no more than two glasses.
Half a glass of rice flour.
A small amount of yeast.
A teaspoon of gum.
A tablespoon of gluten.
A tablespoon of balsamic vinegar.

Onions and mushrooms are fried in two tablespoons of olive oil. It is necessary to achieve their softness. Then take the beans and mash them to a puree. This also includes tomato paste, yeast and rice flour.

Everything is sprinkled with xanthan gum. The remaining spices are added to the already cooled mixture. The ingredients are combined and sausages are formed from them, which are rolled up in foil and cooked in the oven. It is noteworthy that it is good to use these sausages by adding a mixture of curry and pepper to them. You can also use liquid smoke to add piquancy to the dish.