INGREDIENTS:
- 1 ounce dried shiitake mushrooms, soaked in warm water for at least 20 minutes, minced
- 5-8 pieces dried porcini mushrooms, soaked in warm water for at least 20 minutes, minced (optional)
- ½ block firm tofu, crumbled
- ¼ cup brown sugar
- 3 garlic cloves, minced
- ¼ cup tomato paste
- 1 teaspoon paprika
- 1 tablespoon coconut vinegar
- 1-2 tablespoon chili oil (or sesame oil for non-spicy version)
- 2 tablespoon soy sauce
- 1 tablespoon pine nuts (crushed) (optional)
- 1 tablespoon liquid smoke
- drizzle of maple syrup
- pinch of black pepper
- pinch of sea salt
- 1 cup of breadcrumbs (or more if needed)
- 3 tablespoons refined coconut oil
INSTRUCTIONS:
- Using a bowl, mix all of the ingredients except for the last two ingredients. Mix thoroughly.
- Add breadcrumbs. Thoroughly combine everything using your hands so the breadcrumbs could soak up the moisture from the mixture.
- Set aside and let it marinate for at least 30 minutes in the fridge.
- Taste mixture and adjust seasoning to taste.
- Still using your hands, form mixture into sausage links (or whatever shape you desire). Add more breadcrumbs if needed to firm up.
- Heat a medium pan over medium heat.
- Once hot enough, pour refined coconut oil and let it heat for a minute or two.
- Fry the vegan sausages until all sides have nicely browned.
- Turn off heat and transfer sausages to a serving plate.
- Serve hot with your favorite starch on the side.
Source: ASTIG Vegan
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