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Delicious Homemade Vegetarian Sausage

Delicious Homemade Vegetarian Sausage
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
145 kcal

Quick summary

“The homemade vegetarian sausage combines sauteed textured soy protein with rolled oats, soy sauce, garlic, onion, and sweet paprika. It is worth making because it delivers a 100% plant-based sausage with high protein content, low fat content, and simple molding without expensive ingredients.”

What you need to know

  • Refogado aromático de cebola picada e alho no azeite com 1 xícara de proteína de soja hidratada e shoyu por 5 minutos
  • Batimento no processador com meia xícara de farinha de aveia, páprica doce e cominho até formar pasta moldável homogênea
  • Modelagem manual em rolinhos cilíndricos e assamento em forno a 180°C por 30 minutos com viragem na metade do tempo

Ingredients

Main

  • 1 cup of textured soy protein
  • 1/2 cup oat flour
  • 1/4 cup of soy sauce
  • 1 medium onion, chopped
  • 4 cloves of crushed garlic
  • 1 tablespoon olive oil
  • 2 teaspoons of sweet paprika
  • 1 teaspoon of cumin

Instructions

Principal

  1. In a pan, sauté the onion and garlic in olive oil until golden.
  2. Add the soy protein, soy sauce, and mix well. Cook for about 5 minutes.
  3. Remove from heat and let cool slightly.
  4. Transfer the mixture to a food processor and add the oat flour, paprika, and cumin.
  5. Process until you get a homogeneous dough. If the mixture is too dry, add a little water.
  6. Shape the dough into sausage shapes.
  7. Place the sausages in a greased pan and bake for 30 minutes, turning halfway through.
  8. Remove from the oven and let it cool before serving.

Chef's tips

  • Hidrate e esprema muito bem a proteína de soja antes do refogado para retirar todo o excesso de líquido amargo residual
  • Adicione água fria colher por colher no processador apenas se a massa estiver quebradiça e esfarelando ao modelar
  • Pincele um fio de azeite sobre as linguiças antes de levar ao forno para garantir uma película externa dourada e estaladiça

Variations

  • Linguiça vegetariana de feijão preto substituindo metade da soja por feijão preto cozido bem escorrido e amassado
  • Versão picante adicionando uma colher de café de pimenta-calabresa seca em flocos e orégano desidratado à massa
  • Linguiça de cogumelos incorporando meia xícara de cogumelo paris picadinho refogado junto com o alho e cebola

Substitutions

  • A farinha de aveia pode ser substituída por farinha de grão-de-bico, farinha de linhaça dourada ou farinha de trigo integral
  • O molho shoyu pode ser substituído por fumaça líquida com sal marinho, pasta de missô claro ou tamari sem glúten
  • A páprica doce pode ser substituída por páprica defumada para um aroma clássico de churrasco ou colorau caseiro

How to store

Store the already grilled sausages in a closed container in the refrigerator for up to 4 days. Reheat in a frying pan greased with a few drops of olive oil over low heat for 4 minutes to recover the outer crust without drying out the interior.

Can it be frozen?

Shape the raw sausages and freeze on a baking sheet lined with parchment paper for 2 hours; transfer to airtight bags for up to 90 days. Bake directly frozen in the oven at 180°C for about 35 minutes until they set.

What to serve with

Serve accompanied by brown rice with lentils, fresh colorful bell pepper vinaigrette, and a green leaf salad with olive oil. It is also ideal for stuffing French bread in the format of a vegetarian choripán with chimichurri sauce.

Frequently asked questions

Does soy protein have a strong taste in the sausage?

The sauté with plenty of garlic, golden onion, soy sauce, and cumin neutralizes the characteristic vegetable flavor of soy, creating a deep savory profile.

Is it necessary to use plastic wrap to shape the sausage?

Rolling the dough in pieces of parchment paper or plastic and tightening the ends helps to obtain a perfect cylindrical shape before refrigerating.

How to make the vegetable sausage not fall apart in the baking dish?

Oat flour acts as a natural binder; process the dough until it forms a sticky bind and press well when shaping with your hands.

Can I fry the sausage in the skillet instead of roasting?

Yes, brown in a non-stick pan with a drizzle of oil over medium-low heat for about 8 minutes, turning carefully so as not to break.

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