This veggie chorizo takes the full potential of of black beans and, with a helping hand from sodium caseinate, creates a sausage that can be sliced, diced and served any way you like. Tweak the spice level to make it your own and you’ll be reaching for seconds… maybe thirds.
Comments (6)
May 29, 2019 7:28 am
I would like to experiment making Vegan Sausage and Cheese. I have a serious reaction to all dairy and Gluten products. Can you help make a suggestion on what products I can use to make both sausages and cheese? Right now with me I already bought Lactic Acid, Freedom Gluten Replacement, Kappa Carrageenan & Expandex Gluten-Free Starch. Can I use any of these products I already to make vegan sausages and/or cheese? If yes, can you help provide a basic recipe for each and I can then experiment with flavours going forward? Sorry for all these questions as I’m new at this and have several of your products but not sure what I’m doing. Appreciate any help you can give me.
May 29, 2019 9:45 am
Hi Clara, check out Chef Skye’s Vegan Meunster recipe. We haven’t done any work around a vegan sausage, but if you come across a good recipe please feel free to share.
August 8, 2019 2:51 pm
Have you experimented with the same recipe without sodium caseinate? Would it maintain the same consistency with just transglutaminase as the binder?
August 8, 2019 2:55 pm
It would not because the veggies alone do not have enough protein to create that bind.
March 23, 2020 6:16 am
What is the proportion of Vegetables ingredients & Moo Gloo RM and Sodium Caseinate.
March 23, 2020 12:27 pm
0.5% of RM and 0.5% of sodium caseinate to the total weight of the recipe.