how to make mustard oil

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

LOADED RANCH POTATO SALAD WITH BACON

This Ranch potato salad, featuring crispy bacon, melted cheese, and a creamy sour cream ranch dressing, is the perfect dish for any potluck or cookout. It combines all the delicious flavors of a loaded baked potato, with tender new potatoes coated in a rich, flavorful dressing.

INGREDIENTS

  • 2 lb red or new potatoes, cut into 1-inch pieces
  • 1 cup sour cream
  • 1 cup ranch dressing
  • 1 ½ cups grated cheddar cheese (6 ounces)
  • 1 lb bacon
  • 1 cup chopped green onions

Dressing:

  • 1 cup buttermilk
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons finely chopped chives
  • ½ teaspoon salt
  • 1 teaspoon whole grain Dijon mustard
  • ¼ teaspoon hot sauce
  • Pepper, to taste

INSTRUCTIONS

  • Make the Dressing: Combine all dressing ingredients in a mason jar or container with a lid. Shake well and chill for 30 minutes. You’ll have more dressing than needed for the salad.
  • Prepare the Salad: In a separate bowl, whisk together 1 cup sour cream and 1 cup ranch dressing.
  • Cut the potatoes into 1-inch pieces and place them in a pot. Cover with water and bring to a boil. Once boiling, add a pinch of salt. Reduce heat to simmer and cook uncovered for 8-10 minutes, or until easily pierced with a fork. Be careful not to overcook.
  • Drain the potatoes and rinse them under cold water. Let them sit in the colander for about 15 minutes to cool and dry.
  • While the potatoes are cooking, fry the bacon until crispy. Transfer to a paper towel-lined plate to drain, then chop into pieces once cooled.
  • In a large bowl, combine the cooled potatoes with grated cheese, chopped onions, and most of the bacon (save a little for topping). Pour the sour cream-ranch mixture over the potatoes and gently mix. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to chill.
  • Before serving, top the salad with the reserved bacon.

BARBARA’S TIPS + NOTES

  • For extra flavor, consider making homemade ranch dressing.
  • Use new or red potatoes, not russets.
  • Cut the potatoes into even pieces and cover with cold water to ensure they cook evenly.
  • Be sure to salt the water while boiling the potatoes.
  • Let the potatoes cool completely before adding the dressing to avoid it becoming oily.
  • Save most of the bacon to add just before serving so it stays crispy.

This creamy, flavorful potato salad is perfect for potlucks, cookouts, or backyard picnics!