#vegansquaresausage

[noochorder]

VEGAN SQUARE / LORNE SAUSAGE. Makes about 8 slices Another one of my ( dubious) heritage inspired recipes. Glasgow’s braw fae scran, but is dead far to go, although it's tempting to brave the 4 hr drive just to go to the Hug and Pint or for a vegan square sausage at Rose and Grants. In other situations I’ve made up a recipe which is semi-inspired by a traditional Lorne sausage recipe. Minus all the meat and that. 100g soy mince 1 ½ tbsp nooch 1 ½ tsbp of veg stir fry sauce ( I use Lee Kum Kee ) 6 drops liquid smoke Medium courgette 2 precooked bulbs of beetroot 1 glug of olive oil 1 1/2 heaped tablespoons ground coriander 30 twists black pepper Half teaspoon nutmeg 16 twists salt Half a cup of pinhead rusk Half a cup of vital wheat gluten Something for greasing and frying ( see below) 1. Combine the soy mince with 1 cup of warm water and all the other ingredients up to and including the liquid smoke. Stir and leave for about a half an hour to rehydrate. 2. Meanwhile, heat your fan assisted oven to about 200 C. 3. Chuck the courgette and beetroot on a baking tray with oil, a little salt and pepper and cook for about 20 mins until slightly browned. 4. Cool slightly and blend with 5 tbsp water. Drop your oven temp to 180 C 5. Add the soy mince, blended courgette and beetroot stuff and everything else on the ingredients list up to and including the gluten. Stir until it gets to a burger mix style state- not too sticky, not too wet. You might need to add another heaped tablespoon of both the pinhead rusk and gluten. 6. Line and grease a square baking tin sufficient for about 8 slices of fake sausage with vegan marg. Alternatively a little oil, softened Trex or that solid crisp and dry stuff could work, maybe? 7. Cook for about an hr. 8. Leave to cool, preferably in a fridge overnight to firm up completely. 9. When ready to cook, slice into 8 sections and fry for a few mins on each side in whatever cooking grease you want ( being Scottish I’d do Trex, Crisp and Dry or vegan marg. ) and fry on a medium high head for about 3-4 mins on each side until crisp and golden. 10. Serve with whatever you have sausages with / everything

[clairesci-fi-blog]

Got me some vegan square sausage @roseandgrants in bearsden today! Addicted to them! Followed up by banana, peanut butter and chocolate bread 😍 #veganporn #roseandgrants #glasgowvegan #vegansquaresausage #foodporn