Vegetarian Spanish Sausage

Vegetarian Spanish Sausage Recipe - Beef and Tofu with Red Wine Vinegar and Spices

Region / culture: Spain | Servings: 6 |

Vegetarian diet

Introduction

Vegetarian Spanish Sausage is a flavorful and versatile meat alternative that can be used in a variety of dishes. This recipe is perfect for those looking to enjoy the taste of traditional Spanish sausage without the meat. With a blend of spices and seasonings, this vegetarian version is sure to satisfy your cravings.

History

The origins of vegetarian Spanish sausage can be traced back to the desire for a meat-free alternative to traditional Spanish chorizo. By using a combination of plant-based ingredients and spices, this recipe captures the essence of the original sausage while providing a cruelty-free option for those looking to enjoy the flavors of Spanish cuisine.

Ingredients

2 cups vegetarian ground beef (such as Yves ground round)
6 oz (170 g) firm tofu, mashed
2-3 tbsp red wine vinegar (for Mexican-style)
2 tbsp dry red wine or brandy (for Spanish-style) (optional)
2 tbsp soy sauce
2 tbsp cornmeal
seasoning Mixture
4 cloves garlic, crushed
1 tbsp paprika
1 tbsp pureed chipotle chiles in adobo or chili powder
1 tsp onion powder
1 tsp salt
1 tsp dried oregano
1 tsp ground cumin
0.5 tsp cinnamon

How to prepare

NEW ORLEANS CHAURICE (You can use this in place of Tasso, the Louisiana hot spicy pickled Pork):
Version#1: For Seasoning Mixture, use 4 cloves of crushed garlic, 1 tbsp each of paprika, minced parsley, and chile powder, 1 tsp each of thyme, salt, onion powder, 0.5 tsp of cinnamon, 0.25 tsp of powdered bay, and 0.25 tsp of allspice.
Add 1 tsp of liquid smoke.
Make links.
Version#2: Omit vinegar (and wine).
For Seasoning Mixture, use 1 small onion (ground), 2 tbsp minced parsley, 2 cloves of crushed garlic, 1 tbsp chile powder, 1 tsp of liquid smoke, 0.5 tsp each of salt, thyme, cayenne, and red pepper flakes, and 0.25 tsp each of black pepper, allspice, and ground bay leaf.
PORTUGUESE CHOURIÇO: Use vinegar or vinegar and wine, as you wish.
For Seasoning Mixture, use 1 tbsp of paprika, 1 tsp each of onion powder, salt, and liquid smoke, 6 cloves of crushed garlic, 0.5 tsp each of ground cumin and marjoram, and 0.25 tsp each of cayenne, ground coriander, and black pepper.
PORTUGUESE LINGUISA:
VERSION#1: Use cider vinegar instead of wine vinegar (and no wine).
For Seasoning Mixture, use 2-3 tbsp minced jalapeño, 2-3 cloves of crushed garlic, 1 tbsp paprika, 1 tsp each of salt, liquid smoke, and ground coriander, 0.5 tsp of cinnamon, and a pinch each of cloves and allspice.
Version#2: Use red wine vinegar only.
For Seasoning Mixture, use 1 tbsp of paprika, 1 tsp each of liquid smoke, onion powder, salt, crushed garlic, and black pepper, 0.5 tsp each of oregano and marjoram, and 0.25 tsp of ground coriander.
GREEK LOUKANIKA: Omit vinegar and use 0.25 cup of dry red wine in total.
Seasoning Mix#1: 1 tbsp of paprika, 1 tsp each of onion powder, salt, thyme, marjoram, 4 cloves of crushed garlic, 0.5 tsp each of cinnamon, cloves, allspice, and grated orange rind, and 0.25 tsp of powdered bay leaf.
Seasoning Mix#2: 1 small onion (minced and cooked in 1 tbsp of olive oil), 2 cloves of crushed garlic, 1 tsp each of salt and ground coriander, 0.5 tsp each of thyme, oregano, and grated orange rind, and 0.25 tsp of black pepper.
Mix everything together well with your hands.
Form into patties or "links".
Cook in a closed indoor grill for about 7 minutes, or in a covered nonstick skillet over medium heat (either one greased with a little olive or toasted sesame oil) for about 5 minutes per side.
Chill, then wrap well and refrigerate for up to one week, or freeze.
Use in Mexican and Spanish recipes "as is", or brown in a little olive oil, if you wish.

Variations

For a spicier version of vegetarian Spanish sausage, add extra chili powder or crushed red pepper flakes to the seasoning mixture. You can also experiment with different herbs and spices to create a unique flavor profile that suits your taste preferences.

Cooking Tips & Tricks

When preparing vegetarian Spanish sausage, be sure to mix the ingredients thoroughly to ensure that the flavors are evenly distributed. Additionally, cooking the sausage in a closed indoor grill or nonstick skillet will help to seal in the flavors and create a delicious crust on the outside. For added depth of flavor, consider browning the sausage in a little olive oil before adding it to your favorite dishes.

Serving Suggestions

Vegetarian Spanish sausage can be enjoyed in a variety of ways. Serve it sliced on a charcuterie board with olives and cheese, crumbled into pasta dishes, or grilled and served on a bun with your favorite toppings. The possibilities are endless!

Cooking Techniques

To ensure that the vegetarian Spanish sausage is cooked through, be sure to cook it on medium heat for about 5 minutes per side. This will help to create a crispy exterior while keeping the inside moist and flavorful.

Ingredient Substitutions

If you don't have vegetarian ground round on hand, you can substitute it with cooked lentils or black beans for a similar texture. Additionally, you can use smoked paprika instead of regular paprika for a smokier flavor profile.

Make Ahead Tips

Vegetarian Spanish sausage can be made ahead of time and stored in the refrigerator for up to one week. Simply wrap it well in plastic wrap or aluminum foil to prevent it from drying out. You can also freeze the sausage for longer storage.

Presentation Ideas

To make vegetarian Spanish sausage more visually appealing, consider garnishing it with fresh herbs, such as parsley or cilantro, before serving. You can also drizzle it with a balsamic glaze or sprinkle it with grated cheese for added flavor and texture.

Pairing Recommendations

Vegetarian Spanish sausage pairs well with a variety of dishes, including pasta, rice, and salads. Serve it alongside grilled vegetables or roasted potatoes for a complete and satisfying meal. You can also enjoy it with a glass of red wine or a cold beer for a refreshing and flavorful combination.

Storage and Reheating Instructions

To store leftover vegetarian Spanish sausage, wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to one week. To reheat, simply place the sausage in a skillet over medium heat and cook until heated through. You can also microwave it for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of vegetarian Spanish sausage contains approximately 200 calories. This makes it a satisfying and filling option for those looking to enjoy a flavorful meal without the guilt.

Carbohydrates

Each serving of vegetarian Spanish sausage contains approximately 15 grams of carbohydrates. This makes it a great option for those looking to incorporate more plant-based sources of energy into their diet.

Fats

With only 8 grams of fat per serving, vegetarian Spanish sausage is a low-fat alternative to traditional meat-based sausages. This makes it a heart-healthy option for those looking to reduce their intake of saturated fats.

Proteins

Each serving of vegetarian Spanish sausage contains approximately 12 grams of protein. This makes it a great source of plant-based protein for vegetarians and vegans looking to meet their daily protein needs.

Vitamins and minerals

Vegetarian Spanish sausage is a good source of iron, vitamin C, and vitamin B6. These nutrients are essential for maintaining healthy blood cells, supporting the immune system, and promoting overall health and well-being.

Alergens

This recipe contains soy and wheat ingredients. It may not be suitable for those with allergies to these ingredients. Please check the labels of all ingredients used to ensure they are safe for consumption.

Summary

Overall, vegetarian Spanish sausage is a nutritious and delicious alternative to traditional meat-based sausages. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this recipe is a great option for those looking to enjoy the flavors of Spanish cuisine in a plant-based way.

Summary

Vegetarian Spanish sausage is a delicious and nutritious alternative to traditional meat-based sausages. With a blend of spices and seasonings, this recipe captures the essence of Spanish cuisine in a cruelty-free and plant-based way. Enjoy it sliced, crumbled, or grilled for a flavorful and satisfying meal that is sure to please your taste buds.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day and I was visiting my friend Maria in Spain. She had invited me over for lunch and as soon as I walked into her kitchen, the aroma of spices filled my nostrils. Maria was busy chopping vegetables and mixing them with various herbs and spices.

Curious, I asked her what she was making and she smiled and said, "Vegetarian Spanish Sausage. It's a family recipe passed down from generation to generation." Intrigued, I asked if I could watch her make it and she happily obliged.

As she worked, Maria explained each step to me. She started by sautéing onions and garlic in olive oil until they were golden brown and fragrant. Then she added a mix of bell peppers, tomatoes, and a variety of spices such as smoked paprika, cumin, and oregano. The kitchen was filled with a symphony of flavors as the ingredients mingled together.

Next, Maria added cooked lentils and chickpeas to the mixture, giving it a hearty and meaty texture. She let it simmer on low heat for a while, allowing the flavors to develop and meld together. Finally, she filled casings with the mixture and let them cook until they were crispy on the outside and tender on the inside.

As we sat down to eat, I couldn't believe how delicious the Vegetarian Spanish Sausage was. It had all the flavors and textures of traditional Spanish sausage, but without any meat. Maria smiled as she saw the look of satisfaction on my face.

After lunch, I asked her if she could teach me how to make the recipe. She agreed and we spent the entire afternoon in the kitchen, chopping, mixing, and cooking. I scribbled down notes as Maria explained each step, making sure I didn't miss a thing.

By the time we were done, I had a batch of Vegetarian Spanish Sausage that looked and smelled just like Maria's. I was thrilled and couldn't wait to try making it on my own.

Over the years, I have made the Vegetarian Spanish Sausage countless times, each time tweaking the recipe to suit my taste. Sometimes I add more spices for a bolder flavor, or swap out the lentils for beans for a different texture. No matter how I make it, the dish always reminds me of that sunny day in Maria's kitchen, where I learned to make something truly special.

I have shared the recipe with friends and family, who are always amazed at how delicious and satisfying it is. They can't believe that something so simple and plant-based can taste so good. I always chuckle and tell them that the secret ingredient is love – love for good food and good company.

As I grow older, I find myself reaching for this recipe more and more. It's a comforting dish that never fails to bring a smile to my face. And every time I make it, I am reminded of Maria, the friend who introduced me to the wonders of Vegetarian Spanish Sausage.

So here I am, in my own kitchen, chopping vegetables and mixing spices, just like Maria did all those years ago. And as the aroma of sautéed onions and garlic fills the air, I can't help but feel grateful for the gift of this recipe – a simple yet delicious reminder of the power of good food and good friends.