How To make Soysage
1 c Dry soybeans
2 Pieces kombu or kelp
- each about two pieces long 2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice 1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour
Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven. Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed. Let cool and use. Makes 3C This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991. From: mad4@ellis.uchicago.edu (Bill Maddex)
How To make Soysage's Videos
Improv on SOYSAGE and a fail by sarah
Southern Comfort Nancy Robinson: Soysage Biscuits, Tofu Scramble, and Redeye Gravy (2/2)
• VEG1177; Aired on 4 Dec 2009
This program features the cooking of Soysage Biscuits, Scrambled Tofu, and Redeye Gravy by Ms. Nancy Robinson, the fantastic author of Around the World Vegan Style. This 312 page cookbook is enriched with 250 meals and 700 recipes, all entirely vegan with no animal additives, and all are absolutely delicious! We'll have the pleasure of joining Nancy in North Carolina, USA, to have a taste of comforting Southern hospitality -- vegan soul food!
INGREDIENTS
(For all ingredients, please use organic versions if available)
Soysage Biscuits
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoons salt
3 tablespoons vegetable oil
A little melted vegan margarine
Sour soy milk (1 cup unsweetened soy + 1 tablespoon lemon juice)
1 log Gimme Lean vegan sausage or vegan ham
1½ cups chopped green pepper
1 cup soy milk (to make the vegan sausage spreadable)
Scrambled Tofu
1--2 packages soft or silken tofu
¼ cup chopped onions
¼ cup chopped bell pepper (any color)
1 tablespoon vegan margarine
1 tablespoon Picante sauce (tomato-based, mild hot sauce)
1 clove garlic, minced
¼ teaspoon turmeric powder
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
Redeye Gravy
1 tablespoon flour
1 tablespoon Better Life [vegan] Ham Seasoning
1 teaspoon turbinado sugar
3 tablespoons vegetable oil
1 cup water or decaffeinated coffee (optional, for strong gravy)
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Prev:
Vegetarian Casserole #budget #food #vegetarian
vegetable casserole
two carrots chopped
handful of kale chopped
one bag of frozen spinach
one can of refried beans
1/3 package of feta cheese
1/3 package of soysage or non-meat or meat of your choice
layer in the order listed add few spoons of water
preheat oven to 400°
bake for 20 to 25 minutes
Spanish:
cazuela de verduras dos zanahorias picadas puñado de col rizada picada una bolsa de espinacas congeladas una lata de frijoles refritos 1/3 paquete de queso feta 1/3 paquete de salvia de soya o sin carne o carne de tu preferencia capa en el orden indicado agregue algunas cucharadas de agua precalentar el horno a 400° hornear de 20 a 25 minutos
German:
Gemüseauflauf zwei Karotten gehackt Handvoll Grünkohl gehackt eine Tüte gefrorener Spinat eine Dose Bohnenmus 1/3 Päckchen Feta-Käse 1/3 Päckchen Sojasalbe oder fleischlos oder Fleisch nach Wahl Schicht in der aufgeführten Reihenfolge einige Löffel Wasser hinzufügen Backofen auf 400° vorheizen 20 bis 25 Minuten backen
French:
cocotte de légumes deux carottes hachées une poignée de kale haché un sachet d'épinards surgelés une boîte de haricots frits 1/3 paquet de fromage feta 1/3 paquet de sauge de soja ou sans viande ou viande au choix couche dans l'ordre indiqué ajouter quelques cuillères d'eau préchauffer le four à 400° enfourner 20 à 25 minutes
Southern Comfort Nancy Robinson: Soysage Biscuits, Tofu Scramble, and Redeye Gravy (1/2)
• VEG1176; Aired on 3 Dec 2009
This program features the cooking of Soysage Biscuits, Scrambled Tofu, and Redeye Gravy by Ms. Nancy Robinson, the fantastic author of Around the World Vegan Style. This 312 page cookbook is enriched with 250 meals and 700 recipes, all entirely vegan with no animal additives, and all are absolutely delicious! We'll have the pleasure of joining Nancy in North Carolina, USA, to have a taste of comforting Southern hospitality -- vegan soul food!
INGREDIENTS
(For all ingredients, please use organic versions if available)
Soysage Biscuits
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoons salt
3 tablespoons vegetable oil
A little melted vegan margarine
Sour soy milk (1 cup unsweetened soy + 1 tablespoon lemon juice)
1 log Gimme Lean vegan sausage or vegan ham
1½ cups chopped green pepper
1 cup soy milk (to make the vegan sausage spreadable)
Scrambled Tofu
1--2 packages soft or silken tofu
¼ cup chopped onions
¼ cup chopped bell pepper (any color)
1 tablespoon vegan margarine
1 tablespoon Picante sauce (tomato-based, mild hot sauce)
1 clove garlic, minced
¼ teaspoon turmeric powder
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
Redeye Gravy
1 tablespoon flour
1 tablespoon Better Life [vegan] Ham Seasoning
1 teaspoon turbinado sugar
3 tablespoons vegetable oil
1 cup water or decaffeinated coffee (optional, for strong gravy)
• Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link:
Next:
Country Ham and Red Eye Gravy Y'all
Vegan Meatloaf/Spam Made from Soybean Pulp (Okara / Soyloaf)
If you're making your own soy milk and wondering what to do with the leftover soybean pulp, here is an easy recipe to make your very own plant-based meatloaf. This recipe is for a Spam-like dish from okara and other easy-to-find recipes. It keeps well and is perfect for lazy days. It can keep for months in the freezer and is super cheap to make. Hope you like it!
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Ingredients:
2 cups soy pulp
1 cup flour
1/4 cup soy sauce
1/4 cup tomato ketchup or tomato sauce
1/2 tsp salt
1/4 tsp dried oregano
5-7 tbsp water (or plant milk)
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- Atlas by Cloudmeister:
- Day One by Declan DP:
- Good Times by Scandianvianz:
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#plantpowerpinay #veganulam #pinayvegan #manilavegans #filipinovegan #vegancooking #veganrecipes #easyveganrecipes #veganvlogger #vegantravel #plantbasedrecipes #poweredbyplants #plantbasedulam #veganspam