Vegan herby sausages

vegetables | fantastic herby sausages/croquettes/rondelles/sausage rolls/parcels...

Makes 2 sausages/croquettes/patties

These are absolutely scrumptiously delicious. And they are incredibly versatile. You can make vegan pastry parcels and sausage rolls with them, or serve as part of a really hearty intensely favoured wintery sort of meal.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

2 heaped tsp margarine (not oil - oil really doesn't work in this recipe)
1 big flat mushroom, chopped very finely
2 tbsp breadcrumbs (I put a slice in the blender to make homemade ones)
Tip tsp nutmeg
Tip tsp mace
Level tsp dried sage
Level tsp dried thyme
Salt and pepper
1 tsp tamari

Optional:

Some wheat-free flour to coat before pan-frying.

Method...

Heat oven to 160°C (when ready to cook them).
Blitz breadcrumbs.
Heat one tsp of the margarine in a pan and fry the mushrooms until the juice starts to come out.
Add the salt, nutmeg, mace, herbs and stir well.
Cook this for a minute or two then add the tamari and stir well.
Add the breadcrumbs and mix well.
Season with black pepper.
Try and blitz the entire mixture in the blender for a few seconds if you can. It's not vital and it probably won't blend much, but it helps the mixture stick together.
Leave to cool for a few hours - or longer if possible.
When you're ready to cook the mixture, divide into 2 and make either small sausage/croquette shape or a round pattie. You don't want to make them too big or they will start to crumble and fall apart.
You can coat in the flour if you wish to have a crunchier surface and it helps hold the mixture together.
Heat the remaining tsp of margarine and very carefully seal the sides of sausage or pattie until each side is golden - minute or so on each side.
When done, put in the oven on baking tray for 10 minutes.
Then serve!

Maybe serve with...

If you want to turn these into an absolute feast, they are delicious with zingy mashed potato. Also, you can roast some carrot pieces, red onion chunks and parsnips together for 25-30 minutes or so, tossed in a tbsp of oil. Serve all this with baked cabbage and apple and drizzle with port, cranberry and shallot sauce. Add a side dish of broccoli or/and green beans - and you will have a fabulous meal.

For those able to eat wheat...

Use wheat bread for the crumbs - wholemeal is the nicest. If you want a slightly different variation - try the mushroom parcels bonus recipe.

If you have mushrooms leftover, see mushroom and sherry soup, mushroom pate and mushroom and herb provençal. If you have breadcrumbs and herbs leftover, see the quick herby tomatoes.

If you have enjoyed this recipe, please consider making a donation to Dorset Wildlife Rescue