Vegan Blood Sausage

(vegan, gluten free)

First and foremost, let’s get something straight. No, this is not a sausage made from the blood of vegans. Nor is it a dead-on vegan redux of a carnivore delicacy. This recipe is a deep red sausage made from vegetables, nuts, binders, and spices. The sausages are lower in protein but higher in fiber than most vegan sausages. They hold together very well, and they have a good protein chew and sage-forward flavor. They can be sliced and pan fried, grilled and served on a bun, or ground up in soups, chilis, or breakfast skillets.

INGREDIENTS

• ½ head medium cauliflower
• 1 medium-sized raw beet
• 8 ounces white button mushrooms
• ½ cup ground walnuts
• ½ medium onion
• 3 tablespoons tomato paste
• 1 cup flattened rice (poha)
• 1 tablespoon methylcellulose
• ¾ cup mung bean flour
• ¼ cup potato starch
• 4 tablespoons soy sauce
• 2 tablespoons apple cide vinegar
• 3 tablespoons coconut oil
• 2 teaspoons maple syrup
• 1 teaspoon liquid smoke
• 4 teaspoons ground sage
• 2 teaspoons smoked paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground mustard seed
• 1 teaspoon chili powder
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon salt
• ½ red pepper flakes
• ½ teaspoon ground black pepper
• ½ teaspoon celery seed

INSTRUCTIONS

1. In food processor, grind separately cauliflower and beet into small crumbs. Grind mushrooms, walnuts, and onion into small crumb size. Combine everything in large frying pan.
2. Sauté vegetables over medium heat for about 10 minutes. The vegetables will give off water a couple minutes into the cooking. Add tomato paste to the vegetables and continue to cook until the mixture no longer releases water. Remove from heat, stir in coconut oil, and let cool.
3. In a medium-sized bowl, mix together soy sauce, vinegar, maple syrup, liquid smoke, and spices.
4. In a large bowl, combine vegetables, flattened rice, methylcellulose, mung bean flour, potato starch, and liquid spice mixture. Mix thoroughly, cover, and let sit at room temperature for 20-30 minutes to hydrate.
5. Scoop ⅓ cup of mixture and press into log about 6 inches long. Roll up log in a small sheet of aluminum foil and twist ends to secure. Repeat with remaining mixture to make 12-15 sausages.
6. Steam logs for 20-30 minutes. Let cool completely. Place wrapped sausages in refrigerator to firm up.

Makes 15 sausages