Thank you so much for showing in detail how it is made. You can't even begin to imagine how much it is appreciated. Thsnk you for putting your heart into what you do, any empathic petson can see this, we see and appreciate you.
@@philipgrobler7253 Hi Phillip, you’re so welcome! Thank you for your kind comment and seeing the work I put into these videos! I appreciate you and everyone else who watching my videos 😊
What is wrong with gluten. It's the elastic glue in bread which you will appreciate when kneading. Only a very small % have difficulty digesting gluten. The anti- gluten craze was to ensure enough gluten for the plant based food industry.
Fennel seeds and/or caraway seeds and sage are often used in real sausage, especially breakfast sausages. For pepperoni pizza sausage add lots of chopped hot pepper w chili powder and lots of black pepper.
You are my new favourite TH-camr! Everything so down to Earth, so budget friendly and so tasty! And btw, your arms just prove that being a vegan makes you a bad ass hottie :) Thank you for this video, it is fabulous and I will be trying this soon. We are a family of three with a baby under one year and we are frugal and minimalist so you made me VERY happy.
Thank you so much for the kind words! 😊 I'm thrilled to hear that you're enjoying the content and that it resonates with your lifestyle. Aha, I'm glad you noticed the vegan gains! 💪 Thanks for the support, and I hope you love trying out the recipes. Sending lots of good vibes to you and your little one! ✨
No chestnut mushrooms where I live. So did some finely chopped fresh portabello plus chopped dried shitaki cooked down in readily available gf mushroom stock (I used the oven) until semi moist. Umami bomb.
Yum! Thank you! Subscribed! What I like about this recipe is that I realised you can stop just before you firmed it up with the almond flour and use it as a mince for any number of other dishes, like in tacos, burritos, banh mi roll, pasta/noodles, dumplings, steamed buns etc! I don't miss sausages, but it would be fun to make them for a BBQ event. Every Sunday a lot of Australians have a sausage diagonally in a slice of bread with sauce and onions. A convict hotdog if you will. This is one way to participate again without store bought preservative fake meat.
Thank you so much for subscribing! This recipe is very versatile! Using it as mince for various dishes is a fantastic idea, and it’s great that it brings back the classic BBQ experience in a healthier way. Enjoy the ‘convict hotdog’ and all the other ways you can use this recipe!
omg, this looks heavenly. Looks like a lot of steps, so I'd probably double the quantities and freeze tons of these. This might be my recipe to try this autumn
Hey! Glad you think so 😊 It’s definitely a good one for batch prepping as it’s a somewhat complex recipe. They’d be perfect in autumn as it gets a bit cooler 💚
Hi George we’ve just eaten these amazing sausages for breakfast and we absolutely love them. Fantastic recipe and thank you for all your other wonderful recipes, please keep them coming!
This is great! Love the choice of clean ingredients. And that sauce for glaze is brilliant! Wouldn’t have thought of using marmite but what a great idea! Thank you for sharing. Wishing your channel much success. Best regards all the way from Malaysia 🇲🇾
I'm so glad you enjoyed the recipe! Marmite is definitely a unique touch, but it adds such a great flavor. Thank you so much for your kind wishes and support from Malaysia! 🌟
Superb recipe, which worked brilliantly. These are better than anything supermarkets have on offer. I even managed the same 12 sausages using a ⅓cup measure. Made a bit of a hash of rolling in rice paper, but practise makes perfect. I did use pea protein instead of ground nuts to de-sloppify the mix ... it's what I had to hand and worked out fine. Thanks so much George.👍Next stop .... tofu and fennel paella!!
Thanks so much! So glad they worked for you even with your pea protein substitute (nice bit of extra protein 😀). Ahh yes it can be a little tricky with the rice paper. Hope you enjoy the paella! 😋
This recipe is brilliant! Who would have ever thought to use rice paper as a casing for sausages?? Will be trying these this weekend for sure! Thank you for the recipe. I just subscribed because you deserve to be seen by others!
Greetings from Washington, DC! New subscriber to your channel. I've been eating the plant-based way since 2017, but have yet to attempt to make a vegan sausage. They look delicious, will certainly give it a go!
It looks very good and I look forth to trying this recipe .... I can't help thinking that this might also be very good in some red bell peppers baked in the oven. Or tomatoes. Or squash. 😀
Thank you so much! 😊 I'm glad you liked the recipe. Ooh that sounds absolutely delicious! Might just have to try that myself. Let me know how it turns out if you give it a go! 🍽️
Family verdict on the sausages... Deeelish! Make more - I got about 16 from that batch including a couple of mammoth sized bricks 😆 wrapping technique needs work too 🙈 I paired them with a bubble and squeak I'd made a while back. Plus saved all the stocks and liquids from both this and the meatballs - cooked down to super rich mushroom stock cubes which formed the base of the gravy 😁
So glad you liked them! That’s good, can’t have too many sausages. Oh yeah it can be a bit fiddly 😬 That’s a great idea making homemade mushroom stock cubes, I’ll definitely do that in the future 👌
Tx for this awesome recipe. One of my favourite dishes is bangers & mash. These are perfect! There are two casserole dishes that I've found (so far) using sausage meat fried in bite-sized pieces, combined with other ingredients in a sauce and baked in the oven - so I would only do half the sausages in rice paper and keep the others "naked" for such dishes. Friday night is take-out night. What do you suggest for hot dog sausages?
You’re welcome! Can’t beat bangers and mash 😋 Ooh I love a sausage casserole, that sounds sensible. I don’t really eat hot dogs. I guess it’s not as common here in the uk
Hola, recién acabo de encontrar su video, y me fascinó!!!! En mi pais es sumamente difícil conseguir ciertos ingredientes de la receta, y otros son demasiado caros, pero igual iré comprando poco a poco los que pueda conseguir. No sé que me gusta más, si la receta, su carisma, o su educación para hablar y responder a los mensajes. Mi más sincera admiración y respeto a su trabajo. Es imposible no ver el video, y sentir la necesidad de suscribirse. Ya me imagino como serán las demás recetas. Felicitaciones!!!!
Hola! Sorry I don’t speak Spanish 😬 Thank you so much for your kind words! I'm thrilled that you enjoyed the video, despite the challenges you have with finding ingredients. I’ll try to include more substitutes in future videos. Your support and admiration mean a lot to me. I hope you can still enjoy making the recipes with what you can find! 😊
@@EarthyGoodnessKitchen ES usted muy amable. Seguiré muy de cerca todas sus recetas. Será un enorme placer seguirle. La mayoría de youtuvers no son tan amables y educados como usted. Repito: lo felicito!!!!
It’s a bit of time to prep then cook but before I was vegan, I spent a ton of time preparing etc those dishes. Thanks for this great recipe and the all the details !
Exactly when I used to eat meat and I would spend ages preparing a roast dinner so this isn’t too bad in my mind. Plus you can always batch cook and freeze 😊
I've been looking for the perfect recipe and I think this is it. I don't like the white soy crumbles however bc it destroys the illusion. I hope deleting them doesn't alter the final product.
Marmite is not gluten-free, but maybe one can use liquid aminos instead. I'll also replace the oats with quinoa flakes, since I have celiac disease and don't do oats.
Sounds like a great idea, but need to go easy on blackstrap. Very strong flavour. I was thinking pomegranate molasses, but gave them a miss this time. I think the reconstituted dried porcini mushrooms added to the white buttons I had worked well in the umami department.
Thank you so much for subscribing, Cath! I'm excited for you to try the recipe, and I hope you enjoy the upcoming videos. Big plant love back to you! 💚
Wonderful recipe! I personally don't consider TVP or seitan eaten on occasion as evil, but I would much prefer to have whole foods like beans, mushrooms, and walnuts. Good job! Do you think a light roast of the walnuts might even enhance the flavor a bit more?
Thank you! I agree, I’ll have them as a treat a couple times a week. Using whole foods like beans, mushrooms, and walnuts adds a great depth of flavour and boost of nutrients. Lightly roasting the walnuts is a fantastic idea-it would bring out their natural nuttiness and add a nice crunch. Happy cooking!
Thanks man! You’re welcome. I haven’t tried yet. I think If you freeze them separated on a tray lined with parchment paper it should work. Then you can put them in a container next to each other. The rice paper can cause them to stick together so when you defrost them they’ll need to be separated as well.
Wow, these look amazing! 70g of protein in ONE sausage is a game changer, and the recipe makes quite a lot of sausages!! Have you tried freezing these? Also, would substituting the Marmite for Vegemite work okay? I'm Aussie, so I always have some Vegemite on hand. I have access to Marmite but not sure I'd use it in anything else but this recipe....
Thank you! Ahh sadly it’s 70g protein for all of them, maybe a bit more as I didn’t count the veggies. So If you had 3 it’s about 22g protein but more importantly lots of good nutrients 😊 I haven’t tried freezing them yet, should work fine as long as you keep them separated first to stop them sticking to each other. Vegemite should work fine or dark soy sauce.
@EarthyGoodnessKitchen I'd probably scoff them all over a couple of days, so I guess they'd be no need. I watched your video after eating Quorn sausages, and yours looked SO much better.
Hey, thanks! I would freeze them on a parchment paper lined baking tray first. Then once frozen they can go in a Tupperware. Also separate them again when defrosting.
Ps. I’m thinking of using some dried shiitake mushrooms & reconstituting them . Have you ever used dried mushrooms? I think the flavor would be delicious. Can’t wait to make these.
Used reconstituted dried porcini mixed with white button in mine. Came out really well. I blitz dried shrooms in the spice grinder to add to recipes for an umami hit ... a little goes a long way!
I hope this helps- I buy a fabulous soy-free tofu made from fava beans. It is made in Canada by a company called Big Mountain. ( maybe you can find something similar in your area?)Sooo good! As for the Marmite and Miso Paste in the glaze- perhaps experiment with substitutions, get creative and who knows🤷🏼♀️you might come up with something delicious!
I need to make these but only have dry rosemary parsley and such… 😔 I’m going to add some fennel to mine too. We shall see. Eating plant based has helped me so much and now when I smell pork sausage it isn’t appetizing.
That’s ok! I often use dried herbs as well, I find you need to add a little more of them to get the full flavour. Fennel will be nice. So glad to hear it’s helped you, I’ve only been plant based for a year or so and when I see raw meat it really disgusts me now.
Thank you. These “vausages” (my new name for them.😊) look delish! I’m eager to try this recipe. Any ideas for a replacement for the tofu? Many blessings. #newgirlfan
Hi I just made these and they do taste great. However, I think I made mine to thick as the inside is not as solid as yours seem. Do you have any tips? I have guests coming to try them this weekend so would be nice to have them more sausage like.
There are gf oats available. Oats are naturally gf it's the fact they are often grown near wheat and processed on equipment used for wheat that they are labelled 'contains gluten'.
Just wanted to say to make these gluten free use tamari sauce or liquid aminos in replacement of the marmite and soy sauce :)
Scrumptious 😋😋
Btw, it's "umami" not unami 😊😊
and replace the oats or omit them altogether
Thank you so much for showing in detail how it is made. You can't even begin to imagine how much it is appreciated. Thsnk you for putting your heart into what you do, any empathic petson can see this, we see and appreciate you.
@@judylloyd7901 Thanks, silly me 🤣 😊
@@philipgrobler7253 Hi Phillip, you’re so welcome! Thank you for your kind comment and seeing the work I put into these videos! I appreciate you and everyone else who watching my videos 😊
Love that you take the time to price up the ingredients, I'm just grateful for all the hard work taken coming up with such great recipes
Thank you Phil! 🙌 I'm really glad you appreciate the effort. It makes it all worthwhile knowing my recipes are helpful 😁
I love the No Gluten, No Seitan, No Soya Mince recipe 😄
Glad I can help! 😊
What is wrong with gluten. It's the elastic glue in bread which you will appreciate when kneading. Only a very small % have difficulty digesting gluten. The anti- gluten craze was to ensure enough gluten for the plant based food industry.
Fennel seeds and/or caraway seeds and sage are often used in real sausage, especially breakfast sausages. For pepperoni pizza sausage add lots of chopped hot pepper w chili powder and lots of black pepper.
Good tips, I love the flavour of fennel in vegan sausages 😋
These look so insanely good. Just found this channel and I am grateful. :) best birthday present is always new plant based recipes.
Thank you! 😊 Wishing you an amazing birthday with delicious plant-based treats! 🎉🌱
You are my new favourite TH-camr! Everything so down to Earth, so budget friendly and so tasty! And btw, your arms just prove that being a vegan makes you a bad ass hottie :) Thank you for this video, it is fabulous and I will be trying this soon. We are a family of three with a baby under one year and we are frugal and minimalist so you made me VERY happy.
Thank you so much for the kind words! 😊 I'm thrilled to hear that you're enjoying the content and that it resonates with your lifestyle. Aha, I'm glad you noticed the vegan gains! 💪 Thanks for the support, and I hope you love trying out the recipes. Sending lots of good vibes to you and your little one! ✨
that looks delicious and filling. tofu, beans, mushrooms, almondflour.... and no weird dehydrated soy! gotta try them.
Thanks! No weird additives, just wholesome goodness. I hope you enjoy making and eating them as much as I do!
No chestnut mushrooms where I live. So did some finely chopped fresh portabello plus chopped dried shitaki cooked down in readily available gf mushroom stock (I used the oven) until semi moist. Umami bomb.
Sounds like you made the most of what you’ve got! Mushroom extravaganza 😋
Yum! Thank you! Subscribed! What I like about this recipe is that I realised you can stop just before you firmed it up with the almond flour and use it as a mince for any number of other dishes, like in tacos, burritos, banh mi roll, pasta/noodles, dumplings, steamed buns etc! I don't miss sausages, but it would be fun to make them for a BBQ event. Every Sunday a lot of Australians have a sausage diagonally in a slice of bread with sauce and onions. A convict hotdog if you will. This is one way to participate again without store bought preservative fake meat.
Thank you so much for subscribing! This recipe is very versatile! Using it as mince for various dishes is a fantastic idea, and it’s great that it brings back the classic BBQ experience in a healthier way. Enjoy the ‘convict hotdog’ and all the other ways you can use this recipe!
omg, this looks heavenly. Looks like a lot of steps, so I'd probably double the quantities and freeze tons of these. This might be my recipe to try this autumn
Hey! Glad you think so 😊 It’s definitely a good one for batch prepping as it’s a somewhat complex recipe. They’d be perfect in autumn as it gets a bit cooler 💚
Hi George we’ve just eaten these amazing sausages for breakfast and we absolutely love them. Fantastic recipe and thank you for all your other wonderful recipes, please keep them coming!
Hi Patricia, I’m so pleased to hear that! I’m yet to try them for breakfast but I’m excited to. It’s my pleasure, lots more recipes to come 😊
This is great! Love the choice of clean ingredients. And that sauce for glaze is brilliant! Wouldn’t have thought of using marmite but what a great idea! Thank you for sharing. Wishing your channel much success. Best regards all the way from Malaysia 🇲🇾
I'm so glad you enjoyed the recipe! Marmite is definitely a unique touch, but it adds such a great flavor. Thank you so much for your kind wishes and support from Malaysia! 🌟
Superb recipe, which worked brilliantly. These are better than anything supermarkets have on offer. I even managed the same 12 sausages using a ⅓cup measure. Made a bit of a hash of rolling in rice paper, but practise makes perfect.
I did use pea protein instead of ground nuts to de-sloppify the mix ... it's what I had to hand and worked out fine.
Thanks so much George.👍Next stop .... tofu and fennel paella!!
Thanks so much! So glad they worked for you even with your pea protein substitute (nice bit of extra protein 😀). Ahh yes it can be a little tricky with the rice paper. Hope you enjoy the paella! 😋
This recipe is brilliant! Who would have ever thought to use rice paper as a casing for sausages?? Will be trying these this weekend for sure! Thank you for the recipe. I just subscribed because you deserve to be seen by others!
Thanks so much for subscribing, lots more goodness to come! Yeah it's really cool, they incase the sausages perfectly 😀
Hey, did you make them? What did you think?
Greetings from Washington, DC! New subscriber to your channel. I've been eating the plant-based way since 2017, but have yet to attempt to make a vegan sausage. They look delicious, will certainly give it a go!
Hello, welcome from the UK! Thank you for subscribing and congrats on your vegan journey. Hope you love them!
You have the best foods
I've just come across your channel. Excellent video! A new subbie too!!
Thanks so much! Welcome aboard 😀
It looks very good and I look forth to trying this recipe .... I can't help thinking that this might also be very good in some red bell peppers baked in the oven. Or tomatoes. Or squash. 😀
Thank you so much! 😊 I'm glad you liked the recipe. Ooh that sounds absolutely delicious! Might just have to try that myself. Let me know how it turns out if you give it a go! 🍽️
❤❤ thanks for your ideas and lessons learned 🌷🌷🌷 greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷
You’re welcome ☺️ 💚
Thanks, cool idea to combine marmite and miso with mapple syrup and hot water.
It makes such a delicious glaze 😋
Thanks for the excellent instructions and for including the recipe!
You’re welcome Beck 😊
That onion chopping is hypnotising.....I think the edible just kicked in 😊✌🏼
Aha it’s very satisfying! 😋
Family verdict on the sausages... Deeelish! Make more - I got about 16 from that batch including a couple of mammoth sized bricks 😆 wrapping technique needs work too 🙈 I paired them with a bubble and squeak I'd made a while back. Plus saved all the stocks and liquids from both this and the meatballs - cooked down to super rich mushroom stock cubes which formed the base of the gravy 😁
So glad you liked them! That’s good, can’t have too many sausages. Oh yeah it can be a bit fiddly 😬 That’s a great idea making homemade mushroom stock cubes, I’ll definitely do that in the future 👌
These look amazing ❤
I love this recipe and also the video 👍 The first I've seen from your channel, and I immediately subscribed 😊
That’s great to hear! Thank you for subscribing and I hope you enjoy what I’ve got to come 😊
The sausages look amazing. If you cooked them in the oven, would you still need to use the rice paper?
Thanks! You don't need the rice paper. It's just to replicate the skin you would get on non-vegan sausages :)
@@EarthyGoodnessKitchen Thanks for that, I’ll add the ingredients to my shopping list and try them, they really do look delicious!
You’re welcome! I’m sure you’ll love them 😊
Love your recipes and presentation. Excited to try these new recipes. Thank you.
Thank you Beth, I appreciate the kind words!
Tx for this awesome recipe. One of my favourite dishes is bangers & mash. These are perfect!
There are two casserole dishes that I've found (so far) using sausage meat fried in bite-sized pieces, combined with other ingredients in a sauce and baked in the oven - so I would only do half the sausages in rice paper and keep the others "naked" for such dishes.
Friday night is take-out night. What do you suggest for hot dog sausages?
You’re welcome! Can’t beat bangers and mash 😋 Ooh I love a sausage casserole, that sounds sensible. I don’t really eat hot dogs. I guess it’s not as common here in the uk
Absolutely love this!!
Thank you 😀
Nice looking mushroom tofu rolls. The addition of fennel seeds would elevate the flavor profile.
Thanks a lot! Ooh yes that would be good. I love the aromatic flavour they add.
I'm so tired of the fennel in ever plantbased sausage. Yes. It is fine to call it a sausage.
@@thatsalt1560 😂
Many, many thanks to you for such a wonderful video. I may very well eat my weight in these before the end of the year. 😊
You’re very welcome! I’ll join you on that plan😊
I LOVE❤ your ingredient list here. Cannot wait to try these!
Hope you love them 💚
Hola, recién acabo de encontrar su video, y me fascinó!!!!
En mi pais es sumamente difícil conseguir ciertos ingredientes de la receta, y otros son demasiado caros, pero igual iré comprando poco a poco los que pueda conseguir. No sé que me gusta más, si la receta, su carisma, o su educación para hablar y responder a los mensajes. Mi más sincera admiración y respeto a su trabajo. Es imposible no ver el video, y sentir la necesidad de suscribirse. Ya me imagino como serán las demás recetas. Felicitaciones!!!!
Hola! Sorry I don’t speak Spanish 😬 Thank you so much for your kind words! I'm thrilled that you enjoyed the video, despite the challenges you have with finding ingredients. I’ll try to include more substitutes in future videos. Your support and admiration mean a lot to me. I hope you can still enjoy making the recipes with what you can find! 😊
@@EarthyGoodnessKitchen ES usted muy amable. Seguiré muy de cerca todas sus recetas. Será un enorme placer seguirle. La mayoría de youtuvers no son tan amables y educados como usted. Repito: lo felicito!!!!
It’s a bit of time to prep then cook but before I was vegan, I spent a ton of time preparing etc those dishes. Thanks for this great recipe and the all the details !
Exactly when I used to eat meat and I would spend ages preparing a roast dinner so this isn’t too bad in my mind. Plus you can always batch cook and freeze 😊
Wonderful, we have just found you. So loved this, now we are subscribers. We are now going to check out your other recipes. ❤️🙏
That’s great! Thank you for subscribing and enjoy what you find 😊
Nice wee fella. Good cook, cool curls.
I've been looking for the perfect recipe and I think this is it. I don't like the white soy crumbles however bc it destroys the illusion. I hope deleting them doesn't alter the final product.
No I’m sure they’ll be just as delicious without them! 😊
Looks so good must try this recipe for sure
Enjoy! :)
This recipe is absolutely packed with flavor. Ace job. Super, super healthy.
Thanks a lot! I'm so glad you enjoyed the recipe. Healthy and packed with flavour is exactly what I was aiming for☺️
Brilliant - cheers from Texas
Thanks mate 😀
Can't wait to try this out. Been craving some better sausages then beyond sausage. Great recipe, great idea!
I'm so glad you like the idea! These sausages are a great alternative-let me know how they turn out when you try them!
@@EarthyGoodnessKitchen absolutey, hoping to have some time later this week to make them! Have a great week!
Fico imaginando o sabor maravilhoso que deve ter ficado!
So delicious! 😋
Tão bom quanto eles parecem.... delicioso. 😋
Se ve muy bueeeenooo voy a ponerme a trabajar en ello. Gracias ❤❤
You're very welcome! Hope you enjoy 💚
Instant subscribe! 👌🏼
Thanks! Welcome 😁
Me too!
@@brandyjean7015 Thanks! 😊
@@brandyjean7015 Thanks!
Marmite is not gluten-free, but maybe one can use liquid aminos instead. I'll also replace the oats with quinoa flakes, since I have celiac disease and don't do oats.
Oh yes, sorry! Yes liquid aminos or tamari sauce will work. I've updated the recipe. Quinoa flakes will work well 😊
@@EarthyGoodnessKitchenslightly processed pumpkin seeds can also replace oats. no oats if you have a gluten issue.
Wow this is restaurant quality 👌 will certainly be trying these. Very helpful instructions, too
Thank you so much 😊 look forward to hearing how they go!
I’m definitely making these. Thanks!
Happy cooking 😊
Such a fabulous recipe, thank you! I will definitely be making these very soon!💚🌱
You’re welcome! Happy cooking 🧑🏼🍳💚
Instead of maple syrup you can use black strap molasses as they have iron taste of real meat, blood compound but I like this recipe for sure will try
That’s a great idea! Thanks for the tip :)
@@EarthyGoodnessKitchen I am excited to see your other stuff, new subscriber here
@@InesGalicMusic Brilliant! Thanks for subscribing
Sounds like a great idea, but need to go easy on blackstrap. Very strong flavour. I was thinking pomegranate molasses, but gave them a miss this time. I think the reconstituted dried porcini mushrooms added to the white buttons I had worked well in the umami department.
Love the strong umami flavour of dried porcini mushrooms
Cant wait to try ❤
Great they look lush I’m so bored of the usual rubbish ❤
Enjoy! 💚
WOW, this looks absolutely amazing!! This is yhe first of your videos I've seen...just subscribed!
Thanks so much! Check out my other videos for more goodness 😀
@@EarthyGoodnessKitchen Yes, I have been, so much inspiration! Thank you 🙏😊
Thanks for this! So glad you didn't use TVP.
Awesome George so going to give these a go! Have subscribed and look forward to watching previous videos and new ones! Big plant love 💚
Thank you so much for subscribing, Cath! I'm excited for you to try the recipe, and I hope you enjoy the upcoming videos. Big plant love back to you! 💚
Yum! This looks so delicious!
I can confirm they are 😉
100% will make this! Happy to find your channel Thanks!🤩
Great! I’m happy you found it too 😀
Amazing, I love that it's all natural. Thank you so much
My pleasure, all natural but still really indulgent 😋
Looks really good. Thank you so much. Can you also prepare them and then grill them?
You're welcome. Grilling should work well, just make sure they grill is well greased to stop them sticking :)
These look delicious George, thanks for what you do.
Also, is your kitchen in a time warp? The clock always says 9 o'clock😄
Thanks mate! It's my pleasure. It is indeed, you can only cook good food whens it's 9' o'clock 😂
Yum 😋 this it will be good like fake mince meat 😊
You have very good channel 👏
Yeah exactly! Thanks so much 😊
Wonderful recipe! I personally don't consider TVP or seitan eaten on occasion as evil, but I would much prefer to have whole foods like beans, mushrooms, and walnuts. Good job! Do you think a light roast of the walnuts might even enhance the flavor a bit more?
Thank you! I agree, I’ll have them as a treat a couple times a week. Using whole foods like beans, mushrooms, and walnuts adds a great depth of flavour and boost of nutrients. Lightly roasting the walnuts is a fantastic idea-it would bring out their natural nuttiness and add a nice crunch. Happy cooking!
Wow, bless you amazing. Definitely make these thank you 😂
lovely! looking forward to more of your vids :)
Thank you, hope you enjoy them 😀
Hey - nice doable recipe. Marmite for the win!
Marmite for life 💚
you did that so well..thankyou xx
Very creative.
Most excellent!
This recipe looks delicious! Forgive my ignorance, but, the macros listed are for the entire recipe, not for one sausage, right?
Thanks! Yes they’re for the whole recipe :)
Fabulous recipe
Thank you :)
This is just the sausage recipe that I've been looking for. Does everyone realize how much h money he's saving us? 😊
So glad I could help! 😊
It looks savory, and so flavorful. I would tear those up ❤
Mmm they're were eaten up by my family in seconds! 💚
So amazing dude!! Thanks for sharing.
Are they freezer friendly post being wrapped in the rice paper and before frying?
Thanks man! You’re welcome. I haven’t tried yet. I think If you freeze them separated on a tray lined with parchment paper it should work. Then you can put them in a container next to each other. The rice paper can cause them to stick together so when you defrost them they’ll need to be separated as well.
Yes please!
Awesome recipe bro 🤙
Thanks mate 🙌
Wow, these look amazing! 70g of protein in ONE sausage is a game changer, and the recipe makes quite a lot of sausages!! Have you tried freezing these? Also, would substituting the Marmite for Vegemite work okay? I'm Aussie, so I always have some Vegemite on hand. I have access to Marmite but not sure I'd use it in anything else but this recipe....
Thank you! Ahh sadly it’s 70g protein for all of them, maybe a bit more as I didn’t count the veggies. So If you had 3 it’s about 22g protein but more importantly lots of good nutrients 😊 I haven’t tried freezing them yet, should work fine as long as you keep them separated first to stop them sticking to each other. Vegemite should work fine or dark soy sauce.
@@EarthyGoodnessKitchen Ah! Okay, that makes a lot more sense haha! 😆 Thanks, I'll be sure to keep them separated while freezing, thank you!
Fancy knife skills there
Thanks for noticing 😁
Wowww no. Seitan. Saved the recipe🎉
Great! Happy cooking 😀
Can they be frozen? They look amazing! Yum!
Thanks! I would say so. Best to freeze them separated on a tray so that they don’t stick to each other though!
@EarthyGoodnessKitchen I'd probably scoff them all over a couple of days, so I guess they'd be no need. I watched your video after eating Quorn sausages, and yours looked SO much better.
These look great. How do you go about freezing them so they don't stick together!
Hey, thanks! I would freeze them on a parchment paper lined baking tray first. Then once frozen they can go in a Tupperware. Also separate them again when defrosting.
@@EarthyGoodnessKitchen Thank you
Great stuff
Thanks!
YUM !!
Thank you ❤
My pleasure :)
Ps. I’m thinking of using some dried shiitake mushrooms & reconstituting them . Have you ever used dried mushrooms? I think the flavor would be delicious. Can’t wait to make these.
I love using dried mushrooms, they add a lovely depth of flavour and will work great! Hope you enjoy them 😊
Used reconstituted dried porcini mixed with white button in mine. Came out really well. I blitz dried shrooms in the spice grinder to add to recipes for an umami hit ... a little goes a long way!
These look great! I was really excited when I read the title as I.have an allergy to soy and wheat. Then you use tofu crumble and marmite! 😢
I hope this helps- I buy a fabulous soy-free tofu made from fava beans. It is made in Canada by a company called Big Mountain. ( maybe you can find something similar in your area?)Sooo good! As for the Marmite and Miso Paste in the glaze- perhaps experiment with substitutions, get creative and who knows🤷🏼♀️you might come up with something delicious!
@@sandya2948 very helpful, thank you! I will look for the Big Mountain Fava bean tofu.
Ahh I’m sorry, you can replace the tofu with cooked lentils or cooked quinoa. And the marmite can be replaced with tamari or liquid aminos :)
@@EarthyGoodnessKitchen okay, thanks! I looked for a fava bean tofu where I live and couldn't find any. I'll use lentils.
These look awesome! Do you think it would be possible to omit the rice paper rolling if backing in the oven?
Thank you so much!
Hi Christian, thanks! Yes they’ll work fine without the rice paper. Just make sure they’re firm enough to hold together when you shape them 😀
@@EarthyGoodnessKitchen Ah great that's fab! Thanks so much! Will be made this weekend or the next for sure :)
Yummy
Nice!
I need to make these but only have dry rosemary parsley and such… 😔 I’m going to add some fennel to mine too. We shall see. Eating plant based has helped me so much and now when I smell pork sausage it isn’t appetizing.
That’s ok! I often use dried herbs as well, I find you need to add a little more of them to get the full flavour. Fennel will be nice. So glad to hear it’s helped you, I’ve only been plant based for a year or so and when I see raw meat it really disgusts me now.
They look excellent and I'm just about to make them. Out of interest, what is your recommended way to re-heat them, once they've been defrosted?
Thanks, hope you enjoy! Any cooking method
should work either grill, air fryer or pan fry 😊
Had no problem shallow frying in veg ghee from defrosted.
Hi George ❤ do you have a blog (a website) where I can read all your recipes? It would make it lots easier to replicate them.😊
Hey! I don’t yet sadly. I’ll definitely make one in the future but for now they’ll just be in the video descriptions 💚
Thank you. These “vausages” (my new name for them.😊) look delish! I’m eager to try this recipe. Any ideas for a replacement for the tofu? Many blessings. #newgirlfan
You're welcome! I love that name for them! I would increase the beans or add some cooked lentils, quinoa or brown rice 😊 Happy cooking
Looks lovely but is the texture as firm as meat sausages with plenty of chew? If it is I'm in!
Thanks! Sadly they don't have a super firm texture. You would need to add textured vegetable protein or vital wheat gluten to create that effect.
Thank you for this recipe. Any thoughts on how to increase the protein?
My pleasure, they're already quite high in protein but to increase it further you could swap some of the mushrooms or beans for extra crumbled tofu :)
Serve it with mash made of 1/2 potatoes and 1/2 white beans ?
@@mrscpc1918 That's a good one!
Yummy !
Hi I just made these and they do taste great. However, I think I made mine to thick as the inside is not as solid as yours seem. Do you have any tips? I have guests coming to try them this weekend so would be nice to have them more sausage like.
Hey, you could add some more ground nuts, flour, ground oats, ground flax or chia to firm them up.
Hi 💚💚💚 do you think the recipe would still be good without tofu ?
Hi! Yes definitely, you could increase the quantity the beans you compensate 💚 😀
Look great, George. Could you suggest an alternative for the oats? My boyfriend’s mum is coeliac.
Thanks James, you could use cooked and cooled quinoa or brown rice. You may need to add a few more ground nuts as well :)
There are gf oats available. Oats are naturally gf it's the fact they are often grown near wheat and processed on equipment used for wheat that they are labelled 'contains gluten'.
They look great but I can’t eat onions, any other suggestions? Thanks 😊
Hi Jo! Some caramelised peppers would be delicious! Or better yet some Sundried tomatoes 😋
@@EarthyGoodnessKitchen thank you so much 😊
I wonder if these can be frozen. Then when ready to cook, just pull them out of the freezer and fry?
I think that should work. I would freeze them separated on a tray first, then once frozen you can transfer to Tupperware :)
cool new chanel
Thanks Christian 😁