Plant-based meat imitators like burgers, veggie dogs, nuggets, crumbles, and vegan sausage help ease the transition to a meatless diet for those who might otherwise succumb to cravings for “the real thing.” They contain only a fraction of the fat and none of the cholesterol of their meat counterparts.
I resisted vegan sausages for a long time, as I was never a fan of sausages in my pre-veg days. I was pleasantly surprised by a unique taste and texture sensation. Not so much reminiscent of meat, they are rather complex, spicy, and hearty. One caveat; most all meat substitute pack a wallop of sodium.
There are several brands and varieties; you might want to explore a few to determine your favorite. While I can honestly say I like all that I’ve tried, I prefer the smooth-textured tofu-based type to the grainier, texturized soy protein variety. Tofurkey is a prominent brand, made of tofu and wheat gluten, and not from manufactured soy protein. Field Roast is another good brand. Consider flavor variations, too—some brands are peppery, others are boldly suffused with sage.
In addition to substituting them in dishes that traditionally use sausage, as in the following recipes, soy sausages can be used in a number of simple ways:
- Serve alongside simple pasta dishes for a protein boost
- Put them in a bun and dress with all the usual “fixings”
- Serve for breakfast with cooked grits
- After sautéing, stir into a pot of vegetarian baked beans
- Split lengthwise, saute on both side and serve topped with sauerkraut
Recipes on VegKitchen:
- Jambalaya (bottom photo)
- Provencal Bean Pot
- Italian “Sausage” and Peppers (middle photo)
- Garlicky Greens with Seitan and Vegan Sausage (top photo)
- Potatoes and Collard Greens with Vegan Sausage
- Country Skillet
- Roasted Veggie Pizza