Okara Sausage (VEGAN)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups of whole wheat flour3/4 cup of vegetable oil1 cup of nutritional yeast1/4 cup of soy sauce1 small onion, diced fine1 teaspoon of ground sage1/4 cup of molasses1 tablespoon of parsley flakes4 cups (approx. 800g) of okara (soybean pulp)1 cup of wheat germ1 cup of water (optional: use stock or broth)1 teaspoon of black pepper2 teaspoons of salt2 teaspoons of garlic powder1 teaspoons of ground thyme1/2 teaspoon of ground rosemary
Combine all of the ingredients, mixing them well, and squish them into two well-oiled two-pound-sized coffee cans. Bake them at about 300°F for 1 1/2 hours or until they're firm. If you like a crusty top (I consider it the best part), leave the cans uncovered. If you prefer a completely soft sausage roll, cover the tins with aluminum foil while they're cooking. Whichever you do, though, be sure to let the rolls cool completely before removing them from the cans, so they don't crumble. You also may wish to vary the oven temperature. Baking the loaves at 250° to 300°F will result in a very soft sausage that's especially good when fried for breakfast. Cooking at up to 400°F will give you a firm sausage, just the thing for slicing in sandwiches or using as an appetizer.
Combine all of the ingredients, mixing them well, and squish them into two well-oiled two-pound-sized coffee cans. Bake them at about 300°F for 1 1/2 hours or until they're firm. If you like a crusty top (I consider it the best part), leave the cans uncovered. If you prefer a completely soft sausage roll, cover the tins with aluminum foil while they're cooking. Whichever you do, though, be sure to let the rolls cool completely before removing them from the cans, so they don't crumble. You also may wish to vary the oven temperature. Baking the loaves at 250° to 300°F will result in a very soft sausage that's especially good when fried for breakfast. Cooking at up to 400°F will give you a firm sausage, just the thing for slicing in sandwiches or using as an appetizer.
NOTE: I wrapped the rolls in foil and cooked in the rice steamer about 45-50 minutes.
Serving Size: Makes 24 1.5" slices
Combine all of the ingredients, mixing them well, and squish them into two well-oiled two-pound-sized coffee cans. Bake them at about 300°F for 1 1/2 hours or until they're firm. If you like a crusty top (I consider it the best part), leave the cans uncovered. If you prefer a completely soft sausage roll, cover the tins with aluminum foil while they're cooking. Whichever you do, though, be sure to let the rolls cool completely before removing them from the cans, so they don't crumble. You also may wish to vary the oven temperature. Baking the loaves at 250° to 300°F will result in a very soft sausage that's especially good when fried for breakfast. Cooking at up to 400°F will give you a firm sausage, just the thing for slicing in sandwiches or using as an appetizer.
NOTE: I wrapped the rolls in foil and cooked in the rice steamer about 45-50 minutes.
Serving Size: Makes 24 1.5" slices
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 348.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 7.0 g
- Protein: 6.7 g
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