Vegan sausages

Ingredients for 4 servings:

• 260 g Seitan powder (Seitanfix)
• 2 tsp salt
• 5 drops of liquid smoke or 2 tsp smoked paprika powder
• ½ tsp Kala Namak
• 1 tsp pepper
• 1 tsp sugar
• ½ tsp nutmeg
• 1 tsp marjoram
• 1 tsp chili powder
• 1 tbsp soy sauce
• 200 g mushrooms
• 2 onions
• 100 g cabbage
• 2 carrots
• 3 tbsp oil
• 400g tofu
• 12 sheets of rice paper

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes

Blend the mushrooms, onions, cabbage, carrots, and oil until smooth and sauté for five minutes. Add the tofu and blend again. Add the spices and seitan powder, stir until smooth, and let rest, covered, for 20 minutes. Divide the dough into twelve equal portions and wrap in aluminum foil in sausage-shaped rolls, twisting the ends. Simmer the sausages in a pan for about 30 minutes. Remove the sausages from the aluminum foil and wrap them in moistened rice paper. Fry for about 15 minutes on all sides until golden brown. Serve with mustard, for example.