Vegan Slovak Sausage

In this all American Slovak weekend post, I have to include some homemade vegan sausage.  It pairs so well with Vegan Cabbage and Noodles.  It tastes delicious pan-fried with some sauerkraut and a bit of sharp mustard.  It’s nice off the grill on a bun with all the fixings.  

I took inspiration from two traditional Slovak sausages–Bobrovecke Droby and Domáce Klobásy.  Utilizing baked potatoes, a generous amount of smoked paprika, caraway seeds, garlic, and caramelized onions, this vegan sausage is hearty and flavorful.  I get sick of eating the same vegan Polish Kielbasa from the local store when I have a hankering for some Slavic food.  It’s nice to enjoy some variety!

Vegan Slovak Sausage

1 small Russet potato, baked and peeled

1 ½ Tbsp tomato paste

1 ½ Tbsp olive oil

1 Tbsp reduced sodium tamari 

½ cup onion, caramelized (see here for a great tutorial)

2 garlic cloves

1 ½ tsp dijon mustard

½-1 tsp granulated garlic

½ tsp caraway seeds

1 Tbsp smoked paprika

½-1 tsp crushed red pepper

½ tsp ground black pepper

½ tsp white vinegar

1 tsp agave

1 cup vital wheat gluten

¼ cup nutritional yeast

1. Place ½ the potato in a mixing bowl and smash with a fork.  Place the other half in a blender, and add tamari, tomato paste, olive oil, garlic cloves, caramelized onions and dijon.  Blend until smooth.  Then, spoon the contents of the blender into the mixing bowl with the potato.  Mix.  

2. Add all the spices, agave, vinegar, vital wheat gluten, and nutritional yeast to the mixing bowl, and knead until everything is combined.

3. Cut 4 even pieces of aluminium foil.  Divide the sausage mix into 4 even pieces.  To make one sausage, shape the sausage mix into a log, and roll up inside a piece of the foil, fold over the ends of the foil.  Finish all 4 sausages.

4. Steam the 4 sausages in a steamer or on a vegetable steamer inside a larger pot for 40 minutes.  Remove from the steamer, and serve alone with saurekraut, on a bun or with Vegan Cabbage and Noodles.  Once they’ve been steamed, you can also pop them in a skillet and pan-fry, or throw them out on the grill.  If you choose to grill, I would recommend leaving them in the foil, so they don’t get too dried out or stick to the grill.

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