Vegetarian Salsis

Vegetarian Salsis

For those who think that adhering to veganism?

Vegans eat everything: sausage, ham, sausage, mortadella, cheese, hamburger, omelet and more, but with a difference, everything made with vegetables and with an advantage they are more functional, healthy and creative foods!

Other side the main of food of the genetic products is, which are let with the morning, the confinement and the lunch of animals, that are sacrified, to all the days, to serving of family meat and foods of animal origin.

The advantages of feeding on plant foods are many, but one can highlight some:

Rich in assorted nutrients
Have more fibers
Higher digestibility
More antioxidant properties
Present more food diversity
They are healthier
Vegan cooking is very rich, colorful, aromatic and versatile, a veritable alchemy of vegetable elements.

There is no shortage of Internet-based recipes for home-grown and homemade cooking with vegetable ingredients such as cereals, legumes, grains and vegetables, and that most people are, unfortunately, industrially conditioned.

vegetable sausage 1
This item comes to stimulate them to condition the health of a human person as a life of animals, as well as to bring damage to the entire planet as devastated forest areas for commercial production, mainly livestock, for the meat industry.

And to increase how healthy cooking options, which replace processed meat-based foods, are homemade recipes, delicious and easy to make, to venture into Vegan Cuisine!

Check out 6 tasty recipes for making homemade vegetable sausage. How recitations are from the Good World.

Soy sausage:
White bean sausage
Carrot sausage
Thread flour sausage
Legume sausage
Increased sausage
Tips and additional information (possible replacements)
Creative Solutions
Additional Information

1. Soy sausage:

2 cups of textured and moisturized soy protein
100 grams of sweet sprinkles
100 grams of sour sprinkles
Seasonings to taste, such as:
Dehydrated garlic
spicy paprika
dehydrated pepper
Method of preparation:

Mix and knead all ingredients.
Make long rolls and wrap in 100% cellulose plastic film.
Lightly cook in boiling water for 15 minutes.
If you can not find the film 100% cellulose, use paper butter and cook like sausages without steam.
If it does not consume everything, it should freeze.

2. White bean sausage

3/4 cup cooked white beans
1 cup wheat wheat (if you are intolerant to gluten, can be added by the rice flour)
1/3 cup oatmeal or rice flour, if you prefer
2 tablespoons nutritional yeast (not a product of this type, can be replaced by brewer’s yeast)
1 tablespoon flaxseed
1 year on average average
3 cloves garlic, minced
1/2 cup plus 2 tablespoons water
2 tablespoons soy sauce
1 tablespoon homemade tomato extract
2 teaspoons of sweet or spicy paprika, according to preference
1 teaspoon coriander powder
1 teaspoon ground mustard
Half a teaspoon of black pepper
1/8 teaspoon of salt
Method of preparation

In a skillet brown an onion and the garlic, for about 3 minutes.
Place a mixture of onion and garlic, preferably in a food processor, for being more powerful.
If you have not used a blender, gradually pour a mixture and beat it.
Add the cooked, water, soy sauce, tomato extract and all condiments.
Blend until finely ground.

In a bowl (round bowl) mix the remaining ingredients: gluten, oatmeal, yeast, and flaxseed.
Join the food market and mix well.
If the batter needs more water, add a little more.
Soak the dough in a bowl for about two minutes.
Take a steam pan with water to boil.
Cut 8 pieces of butter paper, each about 6 inches long.
Put a pastry and wrap in sausage form and close (wrap) as ends.
Cook as sausages in a saucepan a steam.
Cover and cook for 45 minutes.
Remove and cool slightly before removing the paper.
Serve or freeze.

3. Carrot sausage

2 thinly peeled and cooked carrots of medium size;
1 clove garlic, crushed;
1 tablespoon grated onion;
2 tablespoons toasted sesame oil;
1 pinch of ginger powder
1 edition of black pepper powder;
1 teaspoon of salt
Method of preparation

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