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Do you make soymilk at home, too? And you do not know what you should do with the leftover Okara (soy residue in the nut bag). I have a suitable recipe for you here. An Italian sausage, a famous sausage in the states. Spices are the secret ingredients for the taste.

You can BBQ, frying or baking the sausage. Try it out. You can eat it in a bun or making some balls and eating with pasta and marinara sauce. It is your choice how you want to eat it. You can make a big batch and freeze them until you use them.

Do you make the sausages. Then tag me on Facebook, Instagram or Pinterest @veeatcookbake. I am looking forward to here from you.

Okara Italian Sausage - vegan, plantbased

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Okara Italian Sausage - vegan, plantbased Recipe Type : Dinner, Lunch Cuisine: vegan, plantbased, nutfree, oilfree, sugarfree, transfatfree Author: VeeatCookBake Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 5 sausages Vegan recipe for the famous Italian Sausage from the United States. You have Okara leftover from soymilk making. You can also replace Okara with chickpeas.

Author: VeeatCookBake

Serves: 5 sausages

Ingredients

• 1½ cups of Okara
• ½ cup of gluten
• ¼ cup of whole grain flour like wheat, spelt
• 2 tbspsoy sauce
• 1 tsp Dijon mustard
• 2 tsp salt
• 2 tsp of fennel seeds, roasted
• ¼ tsp Cayenne pepper
• 1 tsp paprika
• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tbsp dry red wine (optional) or 1 tbsp grape juice and 0.5 tbsp balsamic vinegar
• 1 tbsp of lemon juice
• a little water until a homogenous dough is formed

Instructions

1. Measure the spices and pound in a mortar.
2. Measure all remaining ingredients and place with the spices in a bowl.
3. Now knead until a homogeneous dough is formed that does not stick.
4. If necessary add some water or some flour.
5. Taste the dough, maybe use some more spices until you reach your desire taste.
6. Now form sausages out of the mass and fry them from each side until they have a nice color.

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