Vegetarian sausage

Ambiguous recipe. There is a field for experiments. Vegetarian sausage is made from pea puree and this taste is palpable, noticeable. The taste of the dish is given by fragrant spices and garlic, so do not ignore them. It is worth noting the structure of the sausage - it is not crumbly, but rather brittle, crumbling. I would like to add something else to improve the structure and finally "remove" the pea taste.

MariaS

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Yellow peas

400

Vegetable oil

100

Juice (beetroot)

Garlic

Bay leaf

Allspice

Nutmeg

to taste

Ground black pepper

to taste

Ground coriander

to taste

Salt

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 16 g

Fats 25 % 18 g

Carbohydrates 52 % 37 g

363 kcal

GI: 8 / 92 / 0

Step-by-step cooking

Cooking time: 9 h

Step 1:
Prepare peas, vegetable oil (not refined corn was used), beet juice, garlic and spices.
Step 2:
Pour 500 ml of boiling water over the peas (!!!). This is important, boiling water will allow the peas to boil quickly. Add bay leaf, allspice, a little salt. Cook for 5-10 minutes over medium heat. As necessary, add a little more boiling water, stir periodically. It is necessary for the peas to boil and not stick to the bottom.
Step 3:
Puree the boiled peas with a blender, add ground coriander, ground black pepper, vegetable oil. Whisk.
Step 4:
Add beetroot juice (1 tablespoon) and chopped garlic. Whisk.
Step 5:
Add beet juice until you get the desired shade.
Step 6:
Transfer the hot puree to a clean plastic bottle. Leave it in a cold place overnight.
Step 7:
Cut the bottle, take out the sausage, cut into portions.