Wed, 15 March 2017
INGREDIENTS
Vegan sausages
1/2 a medium onion
3 cloves of garlic
4 tablespoons oil
100g creamed coconut concentrate
1 x 400g tin of pinto beans, well drained
2 tablespoons tamari/soy sauce
2 tablespoons tomato purée
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons salt
4 tablespoons of ground flaxseeds
90g oats
65ml water
1 teaspoon dried thyme or sage (optional)
Polenta (or other flour) for dusting
INSTRUCTIONS
Peel and finely chop the onion and garlic. Put them into a non-stick pan on a high heat with 2 tablespoons of oil, and cook until the onion softens and starts to brown - about 3 minutes.
While the onion and garlic are cooking, finely chop the coconut cream concentrate. Put it into a food processor along with the rest of the ingredients (apart from the polenta and the rest of the oil). Once the onion and garlic are cooked, add them to the processor and blend everything together until the mix is reasonably smooth but still has some texture. You do not want it becoming like a hummus!
Dust your hands with polenta to stop the mix sticking, then take small scoops of the mix and roll them into sausage shapes about 10cm long and 2cm in diameter. Dust each sausage with polenta so they are easier to roll.
Fry the sausages in the remaining 2 tablespoons of oil on a medium heat until nicely browned on each side.
