OMG! We can’t believe it’s already the Nov 1:st! We’re so exited! And we hope you all will enjoy our cooking. We’ve been experimenting with traditional Swedish food for a while now, it was the type of food we both grew up with. But when we became vegetarian and then vegan we left it behind. But for a couple of years now we’ve gotten acquainted with seitan and tofu and realized that with a little work you can pretty much make any type of traditional food. And we LOVE it! So, here’s the first dish; Apple-Sage sausages and Rutabaga mash. Traditionally the mash is served with pork loin that is slowly cooked, but since the pig needs it’s loins more than we do we prefer to serve it with our own sausages. A very important part of this dish is the mustard, it should be a strong and sweet mustard and you can’t really eat it without it.
Apple-Sage Seitan Sausages
This recipe is a version of Vegan Dad’s sausage that I modified a bit.
1 1/4 Cup wheat gluten
1/4 nutritional yeast
2 tbsp rubbed sage
1 tbsp onion powder
some black pepper
2 grated cloves of garlic
2 tbsp soy sauce
1 cup cold vegetable broth
1 tbsp oil (I use olive)
1/2 cup mashed beans (I use what I have at home, today it was borlotti)
Prepare your steaming equipment.
Tear of 4 or 6 sheets of tin foil depending on if you want 4 large or 6 small sausages.
Mix the dry and wet ingredients in separate bowls.
Mix the two together in one bowl
Divide the dough into 4 or 6 even parts
Place a part on a tin foil and shape it roughly into a log shape. Roll into the tin foil and twist the ends so it is sealed.
Steam the sausages for 40 minutes.
After done take off the tin foil right away and let them cool. After cooled they are ready to be pan-fried
Rutabaga mash (serves 4 persons or 3 vegans)
1 Rutabaga, about a kilo
1/2 kilo potatoes (not hard ones)
1 liter vegetable broth
1 tsp black pepper corns
Peal rutabaga, carrots and potatoes and divide into chunky bits.
Put rutabaga and carrots in a large pot, cover with broth and boil for 30 min.
Add potatoes and boil for another 15 min until everything is soft.
Pour the broth into a container and start mashing the vegetables, add stock til it feels like potato mash.
Add a nob of margarine