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WORLDS BEST VEGAN GOURMET SUMMER BBQ

  GLUTEN-FREE SMOKY SWEET POTATO AND ONION SAUSAGE  

~For anyone who has gluten intolerance, this is your sausage!~

You can always use the video posted below for reference.

 

 

INGREDIENTS ( ROASTED SWEET POTATO )

DIRECTIONS

 

  1.  PREHEAT OVEN AT 450F...WASH AND CUT YOUR POTATO IN HALF. PLACE ON A CAST IRON PAN AND COOK UNTIL TENDER. APPROXIMATELY 20 TO 30 MIN. OR WHEN A FORK CAN PENETRATE THE POTATO EASILY.

  2. REMOVE FROM HEAT AND CAREFULLY REMOVE THE SKIN FROM THE POTATO, AND CHOP IN 1/2 PIECES.

 

Note: set aside for later 

 

 

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INGREDIENTS ( SAUTEED ONION )

  • 2 MEDIUM SIZE ONIONS, CHOPPED

  • 1 TBSP MESQUITE LIQUID SMOKE

  • CHILI ( OPTIONAL )

  • 1/4 CUP RAW RED LENTILS

  • 4 TO 5 TBSP OLIVE OIL 

  • 1 TBSP MAPLE SYRUP
     
     

DIRECTIONS

 

  1.  ADD ALL INGREDIENTS INTO A NON-STICK FRYING PAN, AND COOK UNTIL THE ONION IS NICE AND TRANSPARENT.

  2.  ADD THE CHOPPED ROASTED POTATO AND COOK WITH THE ONION UNTIL GOLDEN. 

Note: set aside for later 

 

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INGREDIENTS  

  • 1 cup (heaping) rolled oat flakes

  • 1 cup (heaping) maseca corn flour

  • 4 tbsp mushroom powder

  • 1  1/2 tbsp agar powder

  • 1 1/2 tbsp salt ( or to taste )  

  • 1 1/2 tbsp dried rosemary

  • 1/3 heap cup ( plus ) cooked rice

  • 1 large handful of chives chopped

  • 1 small beet grated

  •   add chopped roasted sweet potato and onion mix

  • 1/2 cup tahini sauce

  • 1 1/2 cup V-MILK ( any vegan milk will do...I used almond )

  • 1 tbsp mesquite liquid smoke 

 

DIRECTIONS

 

  1. In a bowl add the rolled oat flakes, the maesca corn flour, the mushroom powder, agar, salt, dried rosemary and mix well.  

  2. With a large spoon, mix in the cooked rice. Mix everything together and incorporate all the ingredients well. 

  3. Add the chives and the grated beet, and mix well.

  4. Now you can add the roasted sweet potato and onion mix and gently mix together.  Do not over mash the potatoes!

  5. Add the tahini sauce and the liquid smoke in slowly and gently mix that in.

  6. You want to slowly add the milk a little at a time and mixing it in gently and mixed well.

  7. let your sausage paste rest for 15 min. while you prepare the sausage wraps.

  8. Take a good size amount of sausage meat depending on how big you want your sausage, and wrap it in some parchment paper and then in some aluminum paper. Repeat till you have all your sausages done and wrapped.  

  9. Place the rolls of sausages into a pressure cooker and set it to steam. Make sure you have enough water inside the pressure cooker. Steam your sausage rolls for 30 minutes. 

  10. If you are using any other type of steamers that you put onto a stove like a basket steamer, you will steam the rolls for 1 hour. Make sure your water does not evaporate, so do check it often.

  11. After they are cooked, refrigerate them for at least 6 hours. Overnight is best for that firmer sausage. You can freeze them in the aluminum rolls. These sausages can be baked, grilled on the BBQ or fry them up in a pan with some oil!