It’s definitely comfort food time of year; it seems dark most of the time and a bit of warming traditional food is the perfect way to keep the spirits up. Vegetarian sausages can be a great way to have a traditional meal but with a veggie twist – there are a few good varieties but some of the ones you buy can be either unpleasant tasting and trying to be like fake meat (as a veggie, I HATE fake meat) or bland spongy things which are best avoided. Time to create a homemade version!
The Food for Friends (a veggie restaurant based in Brighton) cookbook has a couple of interesting veggie sausage recipes which are definitely worth trying, they are good, but maybe not quite to my taste. So, these are my version; flavoured with the Mediterranean in mind, using the delicious combo of rocket, sun-dried tomatoes, basil and balsamic vinegar – and my, they are lovely! Be warned, the mixture is quite crumbly so it’s definitely worth chilling them in the fridge for a good while before frying. But the resulting mixture is so punchy with umami flavours that we find we can forgive a bit of crumble!
Homemade Mediterranean Veggie Sausages
(dairy-free, egg-free, nut-free, soya-free, vegetarian, and vegan)
For 2 sausages, perfect for one person – multiple the amounts for more people
- 1 slice of wholemeal bread, made into breadcrumbs
- 4 sun-dried tomatoes in oil, chopped
- 1-2 tbp of the oil the sun-dried tomatoes came in
- 1 tbsp balsamic vinegar
- 1/2 clove of garlic, finely chopped
- 1 large handful rocket or spinach
- small bunch of basil
- Best to use a food processor, blend the bread to make fine breadcrumbs.
- Add the tomatoes, balsamic, rocket, basil and garlic and blend to combine. It should look like the texture of green sand
- Taste and adjust the seasoning
- Tip out onto a sheet of cling film, shape into a large sausage shape and roll tightly. Chill well.
- Unwrap and cut into two. Fry in sunflower oil until golden on all sides