Vegan white sausage based on tofu and seitan

Ingredients for 8 servings:

• 360 g tofu, natural
• 300 ml water
• 3 tsp stock powder
• 70 ml oil
• 3 small onions, diced
• ½ lemon(s), juice
• Parsley
• pepper
• 3 tsp cardamom powder
• 2 tsp mace powder
• 2 tsp ginger powder
• 3 tbsp nutritional yeast
• 2 tbsp miso paste, light
• 2 tsp salt
• 300 g gluten or seitan fix, possibly more
• 2 tsp guar gum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

almost like the Bavarian original

Combine the wet ingredients and the spices (except for the parsley) and puree with a hand blender until the mixture is smooth. Please follow the instructions, otherwise the taste will be different than intended. Then add the parsley and the dry ingredients and knead, ideally with your hands. The dough should be moist and soft, but just enough so that it no longer sticks to your hands. If it’s sticky (= too wet), add a little more gluten. Therefore, start with 300 g of gluten and add more if necessary. Of course, how light or compact you like your sausage is a matter of taste. For sausages in the shape of white sausages, you can divide the mixture into 8 portions and wrap them in baking paper, heat-resistant (microwave-safe) cling film, or aluminum foil (for candy bars). I prefer to cook them in jars, even if they don’t look like white sausages. Ideally, these should be tumbler jars. They keep well in a vacuum, so you’ll always have a supply. Steam in a large pot for about 30 minutes (wrapped sausages) or boil in water for 90 minutes (jar sausages). Let cool and enjoy. They also taste great fried!