Stoemp et saucisse (vegan & gluten-free)
Love is sharing. Sharing is giving. Giving is showing Love. Love is …Jump to Recipe
Some creations in life love to be eaten. Served with an abundance of love to a person that is abundantly sharing love every day, like my wonderful husband. What better could a Stoemp have been created for? On a silver plate, having a moment of wonderful connection with some beautiful saucisses. I think, this Stoemp must have been a very happy Stoemp … Dancing in a lake of gravy, accompanied by a fine vegan mayonnaise and some spicy dijon mustard. And happy am I. Very happy to be able to present you this lovable recipe today. Keep loving. Keep sharing!
How to make the gluten-free Vegan Sausages
This recipe uses firm tofu for the basis of the sausage dough. If you are allergic to soy or prefer to use other ingredients instead, you can use cooked or canned white beans or kidney beans as well. Drain and rinse them well before use.
Spices: I like to make this saussages with curry powder and mustard. You can use your prefered spice instead.
Tomato paste: This is a fix ingredient in this recipe. However, if you cannot find it in your store, you can steam some carrots, blend them and reduce them on low heat until they are thick like a paste. Take 2 tbsp of this for the saussages.
Smoked Paprika Powder: Well, this is not crucial for a nice saussage. It adds though a very typical saussage flavor to it. You can also use normal paprika powder.
Cornstarch and oat flour: These are the binding components in this recipe. I haven’t tried to use other flours, so I cannot give suggestions for substitution. Note: Oats are by nature gluten-free, but in the facilities they also process gluten grains and therefore the oats can contain traces of wheat or else. Watch out for certified gluten-free oat flour if you are allergic!
Soy sauce: It gives a certain tangyness, but is not essential.
Oil: It is recommended to use a neutral oil for this recipe, as any oil with strong specific flavor will change the overall flavor of the saussages.
Stoemp et Saucisse (vegan & gluten-free)
Equipment
- 1 food processor or immersion blender
Ingredients
For the vegan saussages
- 1 block firm tofu
- 1 tsp mustard
- 1,5 tbsp tomato paste
- 1/2 tsp salt
- 1 tsp smoked paprika powder
- 1/4 tsp black pepper
- 3 tbsp cornstarch
- 1 tsp soy sauce
- 12 tbsp oat flour
- 2 tsp neutral oil (sunflower oil, corn/maize oil)
- oil for frying
For the potato mash
- 2 medium carrots
- 1 kg potatos for mash
- 1/2 cup plant milk unsweetened
- 1-2 tbsp plant butter
- 2 tbsp chopped parsley
For the sauce
- 1 tbsp tomato paste
- 5 tbsp soy sauce
- 1 tsp corn starch
- 1 tsp dijon mustard
- 2 tbsp plant milk
- soy sauce to taste
Instructions
Prepare the vegan saussages
- Drain the tofu. In a food processor, blend the tofu, the mustard, the tomato paste, the salt and the spices, the cornstarch and the soy sauce. Add the flour bit by bit, keep blending. Last add the oil. By then, the batter should have turned into a nice soft ball. Transfer the douh into a ball and let rest for a few minutes.
- Clean and dry your work surface. Cut the dough into 12 equal portions. With your fingers, roll the dough on the surface back and forth. Apply gentle pressure to elongate and even out the thickness to form nice long saussages.
- Repeat the shaping process with the remaining portions of dough.
Steaming the saussages
- Cut baking paper into 12 pieces in a bit more than the length of your saussages. Place one saussage on the longer side of one of the papers. Wrap the end around the saussage and roll up. Carefully fold the open ends on each side to close the "saussage cigar". Repeat this process until all saussages are wrapped well in baking paper.
- Place the wrapped saussages onto alu foil and carefully wrap them in the foil, best in couples or triples. Don't overcover them with alu, they should still get the heat in the steamer …
- Place the saussage alu pack into a steamer, onto a steaming rack in a pot with little water or use my improvisorium: In a large pot, place 3 jars with the opening upwards. Fill the pot with a little water. Now place a lid (it has to be one with a metal handle!) upside down on the jars. This is our steaming device :-). Place the food to be steamed onto the lid in the pot and close the pot with its appropriate lid. Bring the water to a boil, reduce the heat and steam for about 15 minutes.Take the saussages out of the steaming device, set aside to cool down.
Frying the saussages
- In a pan, fry the saussages in 3 tbsp of oil until brown on each side. Place the saussages on a plate. Put the pan aside for the sauce making.
For the Stoemp
- Peel, half and cut the carrots in thin slices. You can steam them or simply boil them in a little water. Drain and set aside.
- In the meantime, peel and cut the potatos in medium sized pieces. Place them in a big pot with water, salt the water and cook the potatos until soft (15-20 minutes).
- Drain the potatos, leave a tiny bit of the cooking water in the pot. Add the milk, the butter and the carrots. With a fork or masher mash the potatos and carrots until it makes a nice stoemp. Mix in the parsley.
Prepare the sauce
- In the frying pan with the rest oil, fry the tomato paste for approx. 1/2 minute. Add 1 cup water, combine well with a wooden spoon or spatula. Add 5 tbsp soy sauce. Let simmer for a few mins or until the liquid is reduced to 1/2.
- In a cup or bowl, combine the cornstarch with 1 tbsp of water and the mustard. Slowly add this mixture to the sauce, stirring constantly. Continue to simmer and to stir until it thickens. Add 2 tbsp of soy milk or other plant milk with neutral flavor (maybe no rice or oat as they have a sweet flavor). Season to taste with some more soy sauce for a saltier sauce.
Serve the Stoemp et Saucisse
- Serve the potato carrot mash and the saussages together with the sauce and some mustard or vegan mayonnaise on the side.