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
Introducing the zMars: The Ultimate Vegan Pizza
The zMars is the ULTIMATE Vegan pizza. Special thanks to Andy Mars for sharing this combo with us. Ask for the zMars at your local zStore. Here are the ingredients again:
- start with the Tuscan
- ask for the whole wheat crust
- keep the roasted garlic sauce
- ask for the cheese to be the vegan Daiya cheese
- keep the carmelized onions
- keep the shitake mushrooms
- keep the crimini mushrooms
- change the button mushrooms to kalamata olives
- change the feta to Gardein soysage crumbles
- top with:
+ fresh basil
+ oregano
+ truffle oil
+ garlic
Vegan Sausage Style Gravy Recipe
I grew up on sausage gravy and biscuits but when I became a vegetarian that was a thing of the past, until now. This amazing sausage style gravy is made healthy by using nuts as the creamy base so not only is it vegetarian, it is also vegan.
How to Make Southern Cornmeal Gravy with Elegant Homestead
#MealGravy, #SouthernGravy, #ElegantHomestead, #oldfasionedgravy. #cornmealgravy.
This is an old fashioned southern gravy. my grandparents used bacon renderings for the oil.
CRADLE: Development of Quality Soysage Using Okara
In this study, okara will be used to develop a gluten-free, meat analog product – ‘soysage’ for Banawe Soybean Corporation. The quality and effects of ‘soysage’ on liquid profile and blood glucose level in vivo animal model will be determined.
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Soysage Cabbage Rice | Brother Sprout
Experience a delightful fusion of flavors with our Soy Sausage Cabbage Rice—a hearty and wholesome dish that effortlessly combines the savory richness of soy sausage with the comforting textures of cabbage and rice. This vegan creation is not only a celebration of plant-based goodness but also a testament to the versatility of soy-based alternatives.
Shop Soysage Scoff: brothersprout.com
Chicken sausage masala -chicken sausage curry -Masala franks - sausage curry - spicy chicken sausage
Chicken sausage masala -chicken sausage curry -Masala franks - sausage curry - spicy chicken sausage
Ingredients:
Chicken sausages – 10
Onion sliced – 1
Tomato chopped – 2
Ginger garlic paste – 1 tsp
Green chili – 3
Coriander leaves – a hand full
Red chili powder – 2 tsp
Turmeric powder – half tsp
Jeera powder – quarter tsp
Garam masala powder – half tsp
Salt as per taste
Oil – quarter cup
Method:
Cut sausages in small slices. Put oil in wok and fry onion for 2 to 3 minutes. add sausages to it and fry on high flame for about 2 to 3 minutes again. Add ginger garlic paste and saute for a minute. Then add all the powdered masala to it and saute. Then add chopped tomatoes and add half cup water. Add salt and cover and cook for 5 minutes or until water evaporates. Now add green chili and coriander leaves. Cook for a minute and serve hot with white rice.