black cumin seed oil cooking

FLAVORED VEGAN SAUSAGE RECIPE 

Savor the rich flavors of our homemade Vegan Sausage Recipe, a perfect blend of plant-based ingredients. Each bite brings together a medley of spices, lentils, and oats, expertly combined to create a delightful texture and taste. Pan-seared to golden perfection, these sausages are more than just a meal—they’re a celebration of mindful cooking. Experience a delicious fusion where flavor meets compassion, and every bite is a step toward making a positive impact.

WHY IT WORKS

  • Vital Wheat Gluten: This pantry staple mimics a meat-like texture, giving your sausages a hearty bite.
  • Nutritional Yeast: Adds a cheesy, umami flavor without any dairy, enhancing the taste.
  • Customizable Spices: Tailor the flavor to your liking with spices you already have, making it versatile for countless dishes.
  • Homemade: Free from preservatives, this recipe offers a healthier, fresh alternative.
  • Plant-Based: Perfect for vegan diets, yet so satisfying that everyone will love it.

INGREDIENTS

  • 1 1⁄2 cups white beans (from one 15 oz can, drained and rinsed)
  • 1 cup oats (gluten-free if needed)
  • 1⁄2 cup walnuts
  • 1⁄2 medium onion, chopped
  • 3 garlic cloves, minced
  • Chia eggs (3 tbsp ground chia seeds + 1/4 cup water)
  • 1 tbsp tomato paste
  • 1 1⁄2 tbsp tamari, soy sauce, or coconut aminos
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 3/4 tsp sea salt (or to taste)
  • 1/2 tsp ground cumin
  • 1 pinch cayenne pepper (or more to taste)
  • Black pepper, to taste
  • 1/2 tsp fennel seeds (optional)

DIRECTIONS

  • Prepare Chia Egg: In a small bowl, mix the ground chia seeds with 1/4 cup of water. Let sit for 5 minutes to thicken. If using whole chia seeds, first blend them into a powder.
  • Prep Beans: Rinse and drain the canned white beans, then pat dry to remove any excess moisture.
  • Process Oats and Walnuts: In a food processor, pulse the oats and walnuts together until you achieve a coarse texture, not a fine flour.
  • Combine Main Ingredients: Add the thickened chia egg, beans, chopped onion, minced garlic, tomato paste, tamari, and all the spices to the processor. Pulse again until combined, being careful not to over-process. If the mixture is too sticky, you can add a little oat flour to help with consistency.
  • Freeze for Shaping: Place the mixture in the freezer for 10 minutes to make shaping easier.
  • Shape Sausages: Using about 1/3 cup of the mixture, shape it into 6-7 sausages. Place them on a plate lined with parchment paper, then refrigerate for 20 minutes to firm up.
  • Steam Sausages: Wrap each sausage individually in parchment paper, then in foil, twisting the ends to seal. Steam the sausages in a steamer basket over boiling water for 35 minutes.
  • Pan-Fry (Optional): For a crispy outer layer, heat a little oil in a skillet over medium heat. Pan-fry the sausages for 7-10 minutes, turning occasionally until browned and heated through.
  • Serve: Enjoy your vegan sausages hot! Serve with mustard, BBQ sauce, or on a bun like a classic hot dog.

EQUIPMENT

  • Food processor
  • Steamer basket or pot
  • Mixing bowls
  • Measuring cups and spoons
  • Parchment paper
  • Aluminum foil
  • Kitchen scale
  • Silicone sausage molds (optional)
  • Sharp knife
  • Skillet or grill pan
  • Silicone spatula or wooden spoon
  • Cling film or plastic wrap

4o mini

ALOO GOSHT (MUTTON/LAMB AND POTATO CURRY)

Here’s a heartwarming recipe for Aloo Gosht — a classic Mutton and Potato Curry that brings the taste of home to your table. This traditional, one-pot dish is simple to prepare and delivers rich, satisfying flavors every time. Whether you use lamb or goat, this recipe works beautifully on both the stovetop and in the Instant Pot. Tried, tested, and perfected for your enjoyment!

INGREDIENTS

Main Ingredients:

  • 1/4 cup neutral oil (e.g., grapeseed or avocado oil)
  • 1 tbsp ghee (or butter)
  • 1-1.2 lb (~545 g) bone-in goat or lamb meat, cut into 2” pieces (cleaned and excess fat removed)
  • 1 3/4 tsp kosher salt (adjust if using regular table salt), divided
  • 6-7 cloves garlic, crushed or finely chopped (~1 tbsp)
  • 1-inch piece ginger, crushed or finely chopped (~1 tbsp)
  • 1 medium onion (~225-250 g), finely chopped
  • 2 small tomatoes (~200 g, Roma recommended), puréed or finely chopped
  • 1-2 small green chilies (Thai chili or 1/2 Serrano), chopped
  • 2 green cardamom pods
  • 3 whole cloves
  • 1/2 tsp cumin seeds
  • 1.5-2 tsp coriander powder (adjust for preferred flavor strength)
  • 1/2-1 tsp cumin powder (adjust for flavor)
  • 1/2 tsp red chili powder (or Kashmiri chili for less heat)
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground black pepper
  • 1 tbsp plain whole-milk yogurt (omit for dairy-free)
  • 2 small russet potatoes (~320-350 g), peeled and cut into 1.5-2” cubes

Garnish:

  • 1/2 tsp garam masala
  • 2 tbsp chopped cilantro leaves

Equipment:

  • Dutch oven or heavy-bottomed pot
  • Instant Pot (if using the IP method)

INSTRUCTIONS

Stovetop Method

  • Sear the Meat: Heat oil and ghee in a medium Dutch oven over medium-high heat. Add the meat and 3/4 tsp salt. Sauté for 6-7 minutes, stirring occasionally, until seared on the edges.
  • Build the Base: Add garlic, ginger, onion, tomatoes, green chilies, whole spices, ground spices (except garam masala), and the remaining 1 tsp salt. Mix well.
  • Add Water: Pour in 1-1 1/4 cups water, ensuring it covers about 1/3 of the meat. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally, until the meat is tender. Add water as needed to prevent sticking.
  • Sauté the Masala: Increase heat to high to evaporate excess water, stirring occasionally for 5-7 minutes. Once the mixture thickens and oil separates, sauté (bhunai) for another 5-6 minutes.
  • Add Potatoes and Curry Base: Lower the heat and stir in yogurt. Add potatoes and 2-2 1/4 cups water (adjust for desired curry consistency). Bring to a boil, then simmer on low for 23-25 minutes, until meat and potatoes are fork-tender.
  • Finish: Uncover and simmer for a few minutes until oil rises to the top. Turn off the heat, garnish with garam masala and cilantro, and serve with roti, naan, or basmati rice.

Instant Pot Method

  • Sear the Meat: Select ‘Sauté – More/High’ on the Instant Pot. Heat oil and ghee, then add the meat and 3/4 tsp salt. Sauté for 5 minutes, stirring occasionally. Add garlic and ginger, cooking for another minute.
  • Combine Ingredients: Add onion, tomatoes, green chilies, whole spices, ground spices (except garam masala), and remaining salt. Mix well. Add up to 1/4 cup water if needed.
  • Pressure Cook: Cancel ‘Sauté.’ Set to ‘Pressure Cook – High’ for 20 minutes (22 minutes for larger cuts). Allow natural pressure release for 10 minutes. Meat should be tender but not falling off the bone.
  • Sauté the Masala: Select ‘Sauté – More/High’ and sauté for 5-7 minutes until water evaporates and oil separates.
  • Add Potatoes: Stir in yogurt and add potatoes with 2-2 1/4 cups water. Set ‘Pressure Cook – High’ for 5-6 minutes. Let the pressure naturally release for 5 minutes.
  • Garnish and Serve: Adjust salt to taste. Sprinkle with garam masala and cilantro before serving.

NOTES

  • Meat Selection: Use mixed goat/lamb pieces or meaty cuts like leg and shoulder. For more bone-heavy pieces, use up to 1.5 lbs of meat.
  • Onion and Tomato Prep: Finely chop or use a food processor for easier prep.
  • Cooking Time: Ensure the meat is tender before proceeding. Lamb and goat typically take ~2 hours on the stovetop.

Enjoy this flavorful Aloo Gosht with your favorite bread or rice!