RCI-MT.005.0329.001
Vegetarian Spanish Sausage
A vegetarian alternative to many types of Spanish Pork Sausage. Can be used for patties or links.
Prep45 min
Cook40 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- vegetarian ground Beef (such as Yves Ground Round)2 cups
- firm tofu6 ouncesmashed
- 2-3 tablespoons
- dry red wine or brandy (for Spanish-style) (optional)2 tablespoons
- 2 tablespoons
- 2 tablespoons
- garlic4 clovescrushed
- 1 tablespoon
- pureed chipotle chiles in adobo or chili powder1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
Method
1
Mash the firm tofu with a fork in a bowl until crumbly and slightly moist, breaking up any large chunks.
2
Combine the vegetarian ground beef, mashed tofu, red wine vinegar, dry red wine, soy sauce, cornmeal, and crushed garlic in a large mixing bowl.
3
Add the paprika, pureed chipotle chiles in adobo, onion powder, salt, dried oregano, ground cumin, and cinnamon to the mixture.
4
Mix all ingredients thoroughly with a wooden spoon or by hand until well combined and the mixture holds together when squeezed, about 2-3 minutes.
5
Divide the mixture into 8 equal portions and shape each into a sausage patty about 3/4-inch thick and 3 inches long, wetting hands slightly if mixture sticks.
10 minutes
6
Heat a non-stick skillet or cast-iron pan over medium-high heat and lightly oil the surface.
7
Place the sausage patties in the hot pan in a single layer, working in batches if necessary to avoid crowding.
1 minutes
8
Cook the patties for 8-10 minutes, turning halfway through, until they develop a deep golden-brown crust on both sides and are cooked through.
10 minutes
9
Transfer the cooked sausages to a paper towel-lined plate to absorb any excess oil.
2 minutes
10
Serve warm with crusty bread, roasted vegetables, or alongside a simple salad if desired.