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Grilled Soy-sages and Vegetables [Vegan]

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Get your grill ready for these homemade, meat-free sausages! Made from textured vegetable protein, these meaty sausages are flavored with savory tomato and paprika. Then, they're served with grilled zucchini and blistered bell peppers for the ultimate summer dish. Serve with tomato bruschetta and sliced onion.

Grilled Soy-sages and Vegetables [Vegan]

Serves

2-3

Cook Time

25

Ingredients

For the Soy-sages:

  • 5.3 ounces textured vegetable protein (TVP)
  • 1 1/2 cups, plus 3 tablespoons vegetable broth
  • 2 garlic clove, pressed
  • 2 tablespoons pure tomato paste
  • 1 tablespoon mustard
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 4 tablespoons whole grain bread crumbs
  • 3 tablespoons flour, plus more as needed
  • Coconut oil, for frying
  • 1 red onion, cut into rings
  • 1 cup tomato bruschetta

For the Grilled Vegetables:

  • 1 medium zucchini
  • 2 bell peppers
  • 2 cloves of garlic, finely diced
  • 2 tablespoons of lemon juice
  • Olive oil, salt, pepper, and rosemary, to taste

Preparation

  1. Soak the TVP for 15 minutes in the hot vegetable broth. Then, drain and squeeze out the excess moisture.
  2. Add to a deep bowl and combine with garlic, tomato, mustard, and spices. Mix briefly with an immersion blender, but it should not be too fine.
  3. Add bread crumbs and flour, then stir to combine. The dough should come together – add more flour if needed.
  4. With moist hands, shape the dough into small sausages and pan-fry with coconut oil until golden brown. For a low-fat version, bake on a griddle pan at 355°F for 45 minutes.
  5. Meanwhile, clean the vegetables. Chop the peppers and cut the zucchini into thin slices. Add everything to a pan and season with oil, lemon juice, and spices. Toss to coat.
  6. Either grill or bake at 355°F until the peppers brown a little and the zucchini is tender.
  7. Plate the vegetables on a place, skewer the sausages, and garnish with onion rings. Serve with bruschetta.

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AUTHOR & RECIPE DETAILS


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Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.


 

 

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