Okara Sausage (VEGAN)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Okara Sausage (VEGAN) calories by ingredient
Introduction
What to do with the leftover pulp when you make your own soy milk (okara)? Make vegan sausage!(Adapted from a recipe by Mother Earth News c. 1983) What to do with the leftover pulp when you make your own soy milk (okara)? Make vegan sausage!
(Adapted from a recipe by Mother Earth News c. 1983)
Number of Servings: 24
Ingredients
-
2 cups of whole wheat flour
3/4 cup of vegetable oil
1 cup of nutritional yeast
1/4 cup of soy sauce
1 small onion, diced fine
1 teaspoon of ground sage
1/4 cup of molasses
1 tablespoon of parsley flakes
4 cups (approx. 800g) of okara (soybean pulp)
1 cup of wheat germ
1 cup of water (optional: use stock or broth)
1 teaspoon of black pepper
2 teaspoons of salt
2 teaspoons of garlic powder
1 teaspoons of ground thyme
1/2 teaspoon of ground rosemary
Tips
If not using right away, can be sliced and frozen.
Directions
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