Tag Archive | Tempeh

89. Spanish Style Sausage

I was in two minds whether to blog about these or not. It was very hard to get a photo that didn’t look like…. Well…. Use your imagination.


Tastes more appetising than it looks….

However, these sausages taste a lot better than they look! And the skin makes them extra fun to make.

And, they contain both tempeh and seitan! That makes them vegan level 8 – right?!

Spanish Style Sausage recipe



2 x tsp onion granules
2 x tsp garlic granules
1 x tsp sage
1 x tsp thyme
3 x tsp smoked paprika
1 x tsp salt
1 x tsp cumin
1 x cup wheat gluten


½ x tbsp. soya lecithin (optional but improves the texture)
½ x tbsp. olive oil
3 x tbsp. port
1 x jar tempeh (230 g)

Skin –

2 x rice paper sheets
1 ½ x tbsp. liquid aminos (or soya sauce)
1 x tsp smoked paprika
½ x tbsp. olive oil
2 x tbsp. boiling water


  • Put the dry ingredients in a food processor and give them a good mix.
  • Add the wet ingredients and whizz until a dough starts to form.
  • Take the dough out of the food processor and give it a good knead for 8 mins.
  • Roll out into 2 x sausage shaped and wrap up each one in Clingfilm.
  • Pop into a steamer and cook on a medium heat for 45 mins.
  • Take out of the steamer and allow to cool before removing the Clingfilm.
  • Make a marinade for the skin by mixing all of the ingredients apart from the rice paper.
  • One at a time, soak the rice paper sheets in the marinade until beginning to soften.
  • Roll up each sausage in one rice paper sheet.
  • Heat up a frying pan with a little oil and add the sausages. Fry on each side until browned.

I sliced up each sausage and added to a spicy tomato sauce to make a tasty Patatas Bravas <3


Topped off with homemade vegan cheese <3



78. Ikea-style meatless meatballs with creamless cream sauce

I’m really glad that Ikea have started to do vegan friendly meatballs. However I am also disappointed for two reasons: one, the fact that they didn’t manage to produce a vegan friendly sauce to go with them; and two, I was kind of expecting something more…meaty! I guess I should have guessed that a “veggieball” would contain veg, but the optimistic part of me was hoping for something a little more exciting.

I know that many vegans won’t agree with me, since people seem to be divided into those who are repulsed by mock meats and those who love them. But for those of you who fall into the latter category, here is my* recipe for Ikea-style meatless meatballs and creamless cream sauce!
(*I used the non-vegan, original Ikea recipe for guidance).

Ikea style meatless meatballs (Makes 14 – 16)

1 x jar tempeh (230g)
2 x flax eggs (1 flax egg = 1 tbsp. ground flaxseeds mixed with 3 tbsp. water, leave for 10 mins before use).
60 x ml non-dairy milk
1 x tbsp. finely chopped onion
1 x cup breadcrumbs (shop-bought work best)
½ x tsp white pepper
½ x tsp allspice
1 x tsp liquid aminos (or soy sauce)
1 x tsp vegan friendly Worcestershire sauce
1 x tbsp. nutritional yeast (optional)
1 x tsp browning (optional)
½  x cup gram flour
Enough oil to grease a baking tray.

Pre-heat the oven to 180oC.
In a large bowl, crumble up the tempeh with your hands before rubbing in the allspice and pepper.
Using a wooden spoon, stir in the dairy-free milk, flax eggs, onion, liquid aminos, Worcestershire sauce, and if using, the nutritional yeast and browning.
Stir in the breadcrumbs – a mouldable dough should form. Finish combining with your hands.
Pull off bits of the dough and roll into ½ inch sized balls using the palms of your hands.
Put the gram flour on a plate and roll each meatball around in it until coated.
Lay the meatballs on a well-greased tray before shuggling to lightly coat each in the oil.
Bake in the oven for around 15 minutes (or until browned and tasty looking).


Creamless- cream sauce

150 x ml soya cream
250 x ml vegetable stock (or vegan beef-style stock if you have it)
1 x tsp soy sauce
1 x tsp vegan friendly Worcestershire sauce
1 x tbsp. plain white flour
¼ x tsp white pepper
¼ x tsp salt
2 x tsp vegan friendly beef gravy (I used original Bisto – the one in the red tub).

Add the stock to a pan and whisk in the flour. Heat up the stock and whisk in the soya sauce, Worcestershire sauce, pepper and salt.
Once bubbling, stir in the gravy granules until dissolved.
Once the sauce has thickened to the desired consistency, reduce the heat and stir in the soya cream.
Continue to heat (without boiling) until the beany taste of the soya cream is gone.
Serve over the meatballs.

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I can’t resist eating mine with oven-baked chips and a good dollop of lingonberry sauce. Although I did promise a Facebook acquaintance that I’d mention that the proper way to eat Ikea style meatless meat balls is with boiled potatoes!