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Vegan Sweet Sausage (pressure cooker recipe)
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Yield: Approx. 8 (and ¼) Sausages (one half cup each, before cooking)
Bring to boil in a medium sized saucepot;
2 c. water
Add;
1 c. carrots, grated*
1/2 c. onion, chopped fine*
1/2 c. green pepper, chopped fine*
Return to a boil, reduce heat to low, cover and simmer slowly for 15 minutes. Add;
1/2 c. cracked bulgur wheat
1 c. TVP (textured vegetable protein) *
Keep covered and simmer another 10 minutes, stirring occasionally. Remove from heat, remove lid and cover with plastic wrap. Set aside for about 15 to 20 minutes to cool.**
Measure into bread machine (using mix setting only) or dough mixer;
1 c. vital wheat gluten
1 t. ground sage
1/2 t. ground cumin seed
2 ½ t. dried basil
1/2 t. black pepper (coarsely ground)
1/2 t. leaf thyme
1/4 to ¾ t. salt
Mix for a minute to combine the dry ingredients. With the machine running, slowly add the wet mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.
Cut 4 pieces of aluminum foil about 7 inches long. (Regular 12 in. wide roll) Using a ½ c. measure, portion the mix by packing in firmly and leveling off the top with your palm, and drop (or scoop) them side-by-side on the foil. Shape them into sausages about 4 ½ inches long with a slight gap between them so that they can be separated after cooking. You need to leave about an inch on each end to allow room to close in the ends of the foil. Roll the foil away from you up and over the sausage and slightly tighten the sausage by gently pulling the roll towards you while holding the far edge of the foil in place with your other hand. Continue to roll the sausage away from you to the end of the foil. Fold in the ends (or twist) to seal the tube shaped package. Continue the process until all of the sausages are made. If your cooker is too small to have the sausages two wide, they can be wrapped individually.
Set the rack in the bottom of your pressure cooker or pressure canner and add hot water to a depth of 2 or 3 inches. Align the foil-covered sausages across the bottom in the water. If you have more than what will fit across the bottom, just start another layer. Add just enough water to submerge the sausages. Lock the cover into place and cook at 15 # pressure for 15 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.
Remove them from the cooker with tongs allowing them to drain by holding them up by one end for a few second. To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.
*You can substitute TVP chunks and chop carrots rather than grating them if you prefer a chunkier sausage.
**To speed up the cooling process, use a wide shallow pot, or spoon the mixture onto a sheet tray and cover with plastic wrap to prevent evaporation.
Yield: Approx. 8 (and ¼) Sausages (one half cup each, before cooking)
| Nutrient |
Total Recipe |
Per Portion |
| Calories |
1010 |
122 |
| Protein |
141 g |
17 g |
| Fat Total |
84 g |
10 g |
| Monounsaturated |
1 g |
.12 g |
| Polyunsaturated |
2 g |
.24 g |
| Saturated Fats |
1 g |
.12 g. |
| Carbohydrates |
123 g |
15 g |
| Sugar |
0 g |
0 g |
| Fiber |
22 g |
3 g |
| Calorie Breakdown |
Total Recipe |
Per Portion / % |
| Calories from Protein |
565 |
69 (56 %) |
| Calories from Fat |
.48 |
.7 (.5 %) |
| Calories from Carbs |
493 |
60 (49 %) |
Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……