Gluten Free Vegan Sausage! Chorizo flavour

Рет қаралды 15,978

Күн бұрын

Gluten Free Seitan: • Another Gluten Free Se...
It's a sausage Jim, but not as we know it. That's right, gluten free vegan sausages are not only possible; they're delicious! For this first foray into mock meat tube manufacturing, I aimed for a chorizo flavour profile. While the colour needs more work, the taste was incredible; loads of deep and complex flavours, with the funky brightness that I remember from my meat-eating days.
I also used summer roll wrappers (rice paper) to make "skin" on the outside of the sausages. Although it was fiddly, it was incredibly effective! They had that distinct snap as I bit into them. It's worth getting square ones if you can, it'll make wrapping them much easier as the round ones need to be trimmed and that makes it even more fiddly! This could also be done with proprietary sausage skins; I've had a Google, and vegan ones are widely available. I'm not how to stuff them without an extruding machine though; I think manually ramming the mixture into them with the end of a wooden spoon might just split the casings. I did just see a handheld gizmo on Amazon that was cheap, so perhaps I'll buy some in the future and have a go.
See the pinned comment for recipe notes and tips
In this video, you'll learn;
✅ How to drain tofu
✅ How to crumble tofu
✅ How to make vegan bacon flavour
✅ How to make vegan chorizo flavour
✅ What is psyllium husk?
✅ How to use psyllium husk as a binder
✅ How to use pea protein for bulk
✅ How to shape vegan sausages
✅ How to cook vegan sausages in the Instant Pot
✅ How to cook vegan sausages in the oven
✅ How to make sausage skin from rice paper
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Vegan Sausage Ingredients:
300g (3.6oz) Super Firm Tofu
300g (3.6oz) Smoky Super Firm Tofu
1½ tsp Sumac
½ tsp Garlic Powder
1 tsp Onion Powder
1 tsp MSG
¼ tsp Salt
¼ tsp Black Pepper
1 tbl Chicken Flavour Stock
1 tsp Beetroot Powder
3 tbl Smoked Paprika
2 tbl Tomato Puree
2 tbl Brown Miso
1½ tsp Tequila
4 tbl Extra Virgin Olive Oil
2 tbl Nooch (nutritional yeast)
2 tbl TVP Mince (dry)
2 tbl Psyllium Husk Powder
2 tbl Pea Protein
½ tsp Apple Cider Vinegar
Summer Roll Wrappers (for skin)
Mentioned Links:
Recipe inspired by Gaz Oakley;@avantgardevegan
Vegan Chicken Liver Pate: • Vegan Chicken Liver Pa...
Gluten Free Tofu Seitan: • Another Gluten Free Se...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making gluten free vegan sausages!
00:48 - Draining and crumbling tofu
01:57 - Creating vegan chorizo flavour
07:19 - Using psyllium husk and pea protein to bind and bulk
09:00 - Shaping the gluten free vegan sausages
11:11 - Cooking gluten free vegan sausages in the Instant Pot and oven
17:42 - Using rice paper to make sausage skin
19:03 - Eat!
22:07 - Variations and ideas for improvement

Пікірлер: 66

@CaptainBuba 6 ай бұрын

I have my own food truck and my own catering kitchen/butcher shop at home. Because I received a lot of demand for Vegan Products, I started experimenting at home. After six months I finally found the perfect formula, my customers indicated what they would most like to see/taste. they wanted a firm bite, juicy and preferably smoked and it had to be almost no different from real meat. I now have 40% Vegan Customers and 60% real meat customers at my food truck.

@AuntieRachelsChaoticKitchen 6 ай бұрын

That's amazing to hear, well done! The vegan dollar/pound is strong, as is a degree of loyalty. It baffles me that more business aren't taking advantage of that. Here's an idea to maybe consider; I've seen plant milk machines available, perhaps offer to make bottles on demand? You could offer lots of different types (cashew, oat, almond, hemp etc) or even custom blends and flavours! If you google "plant milk machines olive magazine" they have a run-down of 5 different machines. These are all domestic, so they might not last too long if you're running them a lot, but it could signal whether it's worth investing in commercial-grade kit. Edit to add: You could even look into getting some branded re-useable bottles

@DJObiSmalls 23 күн бұрын

I was at a BBQ this past weekend, everyone enjoyed their food ESPECIALLY the Hotdogs & Burgers... and I, like a loser, could only eat the Sea bass as I'm pescatarian. Never have I felt more depressed in my life. So now I am down a KZfaq rabbit hole, looking for ideas of meat-like foods to eat; thanks... Gonna try this.

@AuntieRachelsChaoticKitchen 20 күн бұрын

My pleasure! I did another sausage video a few months ago. When I go BBQs, I'll sometimes take some extra firm tofu, and do it in a similar style to the "Bacon" in the breakfast pancake sandwich from last year. Works well on the grill, especially with Old Bay seasoning

@denisehastings3015 10 ай бұрын

I don't use foil in contact with my food when cooking anymore, I don’t think it is safe! So I now wrap in baking paper, then foil just to make it healthier. Just thought I would mention as you said you didn't need any further health issues. Do Google to check that I am correct though. 😊 Thanks for recipe I am looking forward to making these. Xx

@AuntieRachelsChaoticKitchen 2 жыл бұрын

Gluten Free Seitan: kzfaq.info/get/bejne/Z7mKa9aQrd6yp4E.html Recipe notes & tips: - As I edited the video, I suddenly remembered I have a block of achiote annatto that I wished I had remembered when I was shooting the video! Annatto is a seed from tropical America, and is used to add a natural yellow/orange colour to dishes. I think this would really help boost the vibrant red colour that I want in the chorizo - The sausage mix would be amazing as a stuffing for roast peppers. I did something similar the other day; tofu, flax egg, red onion, celery, sriracha, salt & pepper and parsley. I cut some pointed peppers in half, then sprinkled some cooked red rice on the bottom. The tofu mixture went on top, and then I put them in the air fryer for 15 minutes at 160°C/320°F - If you want to avoid alcohol, I have seen alcohol-free tequila available. Have a look online - If you use the rice paper to make sausage skins, keep your work surface wet so that they don’t stick to it!

@absoluteCAD 4 ай бұрын

Only just started watching your videos to start making vegan/veggie alternatives for the family. I love your delivery, filled with honesty, showing all of the methods with pros and cons. Keep up the great work 😊

@AuntieRachelsChaoticKitchen 4 ай бұрын

Thank you! That's my main goal for the channel; to be honest and "laid-bare", I think people learn better that way when things are clearer and mistakes/failures aren't hidden away (I know I do)

@Areyougamingpage 11 ай бұрын

"Devil's Cappuccino", lmao. Best laugh I've had on a vegan recipe video. Top drawer😂

@AuntieRachelsChaoticKitchen 11 ай бұрын

Family-friendly, but gets the point across 😂

@joshpope2141 Жыл бұрын

Love how ya say, “ah hell, some of this some of that” Making it up as ya go but comes out looking delicious! Thank you

@AuntieRachelsChaoticKitchen Жыл бұрын

It's the best way to discovery!

@davidlawson6301 8 ай бұрын

My favorite 'Mad Scientist'

@AuntieRachelsChaoticKitchen 8 ай бұрын

☺

@filmgeek1711 4 ай бұрын

The instant pot sausages look so good. I'm going to try this recipe for a general sausage recipe

@AmonarayIsalay Жыл бұрын

I wrap in parchment paper and then foil

@michaelwallace4043 2 жыл бұрын

That looks good!

@AuntieRachelsChaoticKitchen 2 жыл бұрын

They came out great!

@wkdlama 6 ай бұрын

excellent

@aubreyarchives Жыл бұрын

I just found your channel and I'm mostly taking notes and writing my grocery list 😂, but also... something about your mannerisms reminds me of Alex Kingston in the best way.

@AuntieRachelsChaoticKitchen Жыл бұрын

Thank you Aubrey! I'll take that, she's an absolute minx

@jackseve 2 ай бұрын

I would suggest parchment paper instead of foil or parchment paper and then an additional foil wrap. Cling wrap no because it’s introducing plastics into your food and body.

@JimDeuce 2 жыл бұрын

If there’s any one thing i miss from my omnivore days, it’s sausages. I get vegan alternatives occasionally, of course, but im always excited to try different peoples takes on meatless sausages. Definitely looking forward to tasting yous. That texture is legit…! Gonna have to search around for some of those ingredients, though, lol! You always inspire me to be more adventurous in the kitchen. Absolutely beautiful

@AuntieRachelsChaoticKitchen 2 жыл бұрын

To replace the pea protein do buckwheat flour (should be on most supermarket shelves these days, or buy whole buckwheat groats and blitz them down. For psyllium, do a flax or chia egg; 1 tbl flax meal (1 tsp whole seeds gives 1 tbl when blitzed) and mix with 3 tbl water. Give me a shout if you need any other subs!

@JimDeuce 2 жыл бұрын

@@AuntieRachelsChaoticKitchen 😂 I shouldn’t have a problem with your ingredient list as it is, most of the stuff can be found in any self-respecting health store, but maybe a couple of things i’ll order online. Better to have and randomly experiment with than not have and never know how not to use it… I appreciate the alternatives, though! Cant wait to see what next weeks recipe is!

@AuntieRachelsChaoticKitchen 2 жыл бұрын

It's going to be cottage cheese! I needed something short as both my camera and computer are overheating badly at the moment. Really happy with how it came out, I've been missing cottage cheese since going vegan

@JimDeuce 2 жыл бұрын

@@AuntieRachelsChaoticKitchen *gasp* Spoilers, Mrs. Brownstein! 😜 I must confess I was never the biggest fan of cottage cheese (the texture usually felt weird in my mouth), but I appreciated how it often lifted a good recipe. I hope you’re coping well in this swelter! It’s been a furnace here in north London. I may be one of the lucky few to have a personal air conditioner, but even that only helps so far. Please take care of yourself, stay hydrated, and keep your head covered as much as possible.

@AuntieRachelsChaoticKitchen 2 жыл бұрын

I used to love it on a jacket potato with baked beans. I've missed it, so I'm really happy I can have it again! Just need this heat to subside first, as it not hot potato weather. It's been hideous up here too, thankfully cooling off now though

@peterpesarini164 4 ай бұрын

💚💚💚

@ExplorerJust 2 жыл бұрын

Fascinating ingredients list, and quite a bit I've never heard of; 'chicken flavoured stock' and 'powdered beetroot'

@AuntieRachelsChaoticKitchen 2 жыл бұрын

I really like the Massel ones; they do chicken and beef (and vegetable). You can get soup kosher soup mixes that are vegan, but I find the flavour much starchier, whereas Massel is much "cleaner". The beetroot is a great one for the store cupboard. Instant colour and/or flavour, without worrying about storing in the fridge or freezer. You've actually just inspired me; I reckon you make a cracking instant borscht (traditional Ukrainian soup) with it for camping etc. Mix it with some salt, pepper, sugar and dried onion pieces, maybe some smoked paprika

@ExplorerJust 2 жыл бұрын

@@AuntieRachelsChaoticKitchen That's a damned good idea!

@lovesprouts753 2 жыл бұрын

That sounds great I make chorizo all the time I find to get that funky flavour a mixture of Franks red hot sauce and alcohol vinegar works really well love the idea of beetroot powder I haven't tried that but I will i vacuum seal mine and then boil them and they save months and months unopened in the fridge also to try and get the lumps of fat that you find in meat ones pieces of soya chunks work well, also if you use methyl cellulose it would make it a bit firmer

@AuntieRachelsChaoticKitchen 2 жыл бұрын

I've seen Sauce Stache do the methyl cellulose trick for the fat, I haven't bought any yet. I reckon it'd also work with seitan spawn (the starch liquid that gets rinsed from the gluten)

@lovesprouts753 2 жыл бұрын

@@AuntieRachelsChaoticKitchen yes that's where I got my idea to use that from his channel is great

@Pheexperiment 11 ай бұрын

First, I loved the video. I don't know why people put seitan in the oven. It makes things taste like good flavored, savory bread lol. I do not like oven cooked seitan. I can't be the only one that feels that way. 😂

@cupoftea31 8 ай бұрын

@uncleroger might approve this vegan recipe

@AuntieRachelsChaoticKitchen 8 ай бұрын

Oh jeez, I'd HATE to disappoint Uncle!

@SHITHOLEBRITAIN 2 ай бұрын

What's your favourite type of sausage??

@AuntieRachelsChaoticKitchen 2 ай бұрын

@edanmitchell-finch473 9 ай бұрын

You can use ascorbic acid to help hold the beetroot colour.

@AuntieRachelsChaoticKitchen 9 ай бұрын

Good to know, thank you!

@Charles-bg4ov 2 жыл бұрын

Just FYI, they do sell tofu presses that will press more water out of it if you want,

@AuntieRachelsChaoticKitchen 2 жыл бұрын

I know. I wasn't so bothered about it being bone dry though, because I wanted the moisture to help with binding everything together. I've now realised I should have verbalised that in the video

@Charles-bg4ov 2 жыл бұрын

@@AuntieRachelsChaoticKitchen I see. I see I see, I'm going to give that one a try I buy tofu chorizo in the stores and it's actually pretty good but I've never tried making my own vegan sausage. The ones I've got in the store are just nasty. They taste that cardboard. ( Please don't ask. I know how cardboard taste).

@Charles-bg4ov 2 жыл бұрын

@@AuntieRachelsChaoticKitchen Try to stay cool in that nasty heat wave over in the UK

@AuntieRachelsChaoticKitchen 2 жыл бұрын

It's been vile. Hopefully starting to cool down now

@edrisjohnson1708 5 ай бұрын

Vegan!!!! MSG

@lovesprouts753 2 жыл бұрын

I just had another thought about the cooking of them you know the way you do spherification with calcium chloride I think it is I'm pretty sure that's how the beyond sausages skin is made you could partly cool them or partly freeze them dip them in the liquid make the skin and then fry them it's a bit too much work for me but I think it's something you've tried before if I remember

@AuntieRachelsChaoticKitchen 2 жыл бұрын

I actually bought the spherification ingredients that I used in the apple pie spaghetti video for exactly this reason! You need to create the alginate bath the day before though, to eliminate all the air bubbles, and I forgot to do it in time

@lovesprouts753 2 жыл бұрын

@@AuntieRachelsChaoticKitchen maybe something to try in the future would make a good video

@nykengan94 Ай бұрын

How can I replace pea proteins in this recipe?

@AuntieRachelsChaoticKitchen Ай бұрын

Probably buckwheat, chickpea, or teff flours. I recently did another GF sausage video, and I didn't use any flour at all: kzfaq.info/get/bejne/rK9dfqyZyMnLdqM.html

@lauratempestini5719 8 ай бұрын

What could you use to replace the tequila ?

@AuntieRachelsChaoticKitchen 8 ай бұрын

I can't do think of anything that has the same flavour. If you're wanting to avoid alcohol, I have seen alcohol free tequila. It's not an essential ingredient, it just adds a little something extra, so do feel free to leave it out completely