Vegan plant-based sausage casings may not hold up to the heat in this particular recipe, but I have had success with the cellulose casings as well as with aluminum foil. I make this large recipe using a sausage stuffing machine. The sausages are then frozen and ready for use. The seasonings in this recipe is mild so that they can be used for breakfast, in sandwiches and various ethnic dishes. Slice them for use in stews and casseroles as well!
This is such a simple, easy way to add high-quality protein to a vegan diet. The ground sumac adds a bit of welcome acidity to the smoky flavors.
I used plantains that had just gone completely black, and they were sweet and delicious, yet still firm. You may also use yellow plantains that have a few black spots on them.
Use this vegan pepperoni in omelets, casseroles, pizza, sandwiches and many other vegetarian dishes. It adds a spicy kick to your recipes.
For people with sensitivities to soybeans, this vegetarian sausage may be a welcome breakfast treat! Leftover patties freeze well too and can be reheated whenever needed.
I make my own tempeh so that I can save money and also be sure that it is organic and made from non-GMO soybeans. Whether you use homemade or store-bought tempeh, you will enjoy this down-home, back country recipe!
I use a stove-top Presto 4-quart pressure cooker. (You will need at least a 4-quart pressure cooker for this recipe, and your cooker may require different settings from mine.) I find this method to produce refried beans that are just as tasty as the slow cooked variety.
These little faux chicken nuggets are chewy and delicious. Besides serving them for snacks, you can use them for lunchbox protein sources or in casseroles.
This is a quick, easy way of preparing a vegetarian/vegan entree or side dish. Everyone will enjoy this dish on a bed of couscous or rice.
For the freshest baking mix, it's best to make it yourself. This baking product is very handy in making quick desserts, biscuits and appetizers such as my Zucchini Bites.