This week's topic on Plant Power (Vegan) Community is "Nuts about Nuts". I got a bit of luck with this. I found special offers from the nuts section when I went to the big supermarket in town to do small shopping after work yesterday.
I surprisingly spot them in the Vegan products area so I decided to grab some of them. I get so excited and decide to make Nutty Mushroom Sausages and these Nutty Mushroom Sausages got inspired by spicy Chorizo sausage. It's really easy to make these vegan sausages and yet super healthy.
For my sausage, I picked up a package of cashew nuts, peanuts and chestnuts but you can use any nuts you like. Nuts are high in fat, low in carbs, and a great source of several nutrients, including vitamin E, magnesium, and selenium. So such a great choice to use a variety of nuts for making this Chorizo Inspired Nutty Mushroom sausage.
Talking About Chorizo-Inspired Nutty Mushroom Sausages
Firstly, I mix peanuts, cashew nuts, and chestnuts and blend them in a food processor.
Second, I sauté the straw mushroom along with garlic, onions, tomato, and green pepper. I do the seasoning with Himalayan salt, Japanese Miso and black pepper. Then I add the smoked paprika and dried chili to heat the spicy flavor. I also add the basil, fennel seeds and oregano for fragrance aroma herbs. Once all the mushroom ingredients are cooked, then I did transfer them to a food processor and blend them together.
Later, I combine nuts ingredients and mushroom ingredients together, while mixing them with panko, a kind of Japanese breadcrumb.
Then just shape the mixture into small cylinders. Once sausage had been shaped, I can serve it immediately by pan grilling them for char and smoke results.
LETS SEE THE INGREDIENTS
- 100 Gram Peanut
- 100 Gram Chestnut
- 50 Gram Cashew Nut
- 150 Gram Straw Mushroom
- 1 Small Onion
- 2 Green Chili
- 1 Tomato
- 3 Cloves Garlic
- 5 Dried Chili
- 2 Tablespoon Smoked Paprika
- 1 Tablespoon Japanese Miso
- 1 Teaspoon Black Pepper
- 1 Tablespoon Dried Basil
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Fennel Seed
- 1 Teaspoon Himalayan Salt
- 50 Gram Panko
- 2 Tablespoon Rice Oil
STEP 1 - BLEND THE NUTS
Mix the peanuts, chestnut and cashew nut into the food processor.
Pulse several times until the nuts break into small bits and rough smooth that sticks together. Move the mixture of nuts into a mixing bowl and set them aside.
STEP 2 - PREPARE THE VEGETABLE
Firstly cube and dice cut the garlic, onion, tomato, and green pepper into square pieces of equal size to blend more easily in the food processor at the next step.
Wash, dry, and slice the straw mushroom into an equal thinly slice.
STEP 3 - SAUTE THE MUSHROOM
Heat the oil in the pan and add garlic to a pan over medium heat and stir until the smallest pieces of garlic start to turn golden until it releases their aroma. Then add the onion and stir fry to cook for about 3 minutes and continuously whisk them together.
Once garlic and onion release their aroma, then add the straw mushroom. Stir them all together and let all the ingredients sit without stirring for about 3 minutes.
Add the green pepper to the pan and stir together.
Add the tomato and let all the vegetables continuously simmer for about 3 minutes over low heat.
Add Himalayan Salt, Dried Chili, Smoked Paprika, Japanese Miso, Black Pepper, Dried Basil, Dried Oregano and Fennel Seed into the pan.
Mix them all and keep stirring occasionally. Then let all the mushroom ingredients continuously simmer for about 5 minutes over low heat.
STEP 4 - BLEND THE MUSHROOM INGREDIENTS
Carefully transfer the mushroom ingredients to the food processor while they are still hot.
Pulse several times until all the mushroom ingredients break into a smooth texture.
STEP 5 - MAKE A DOUGH
Move the mixture of mushrooms into the same mixing bowl of nut ingredients.
Add the panko into the same mixing bowl.
Then combine the ingredients with a silicone spatula.
Once all the ingredients start to rough combine. For the next step, I use my hand to help bring the dough together. if the dough is too wet, add small amounts of panko. By the way, if the dough is too dry. add a small amount of water.
STEP 6 - ROLL THE BALL
Roll the dough into balls.
I did slightly over 2 inches and ended up with 8 balls.
Shape mixture into small cylinders about 1 inch in diameter and 4 inches long
This recipe doesn't need any casing or plastic wrap to form the sausage shape. As my recipe didn't put any flour so no need to steam them before grilling. I think this is really handy and can be completed in 30 minutes
STEP 7 - GRILL THE SAUSAGE
Brush the rice oil into the grill pan, and heat the pan over medium-high heat. Drop the Nutty Mushroom Sausage into the pan, and grill over medium heat for about about 3 minutes on each side or until well done.
Brush the sausage with rice oil to keep its moisture and avoid dry sausage.
Gently grill for another side, I recommend using a non-stick pan-grilled and brushing with a little oil.
Once cooked, served immediately. They are a delicious vegetarian version of plant-based sausage, flavor-packed with nuts, mushrooms, veggies, herbs, and spices.
These are lovely, and can eat them for breakfast, lunch, or dinner! They can be made the day before and refrigerated to save time.
Hope you guys have a happy day ahead. ❤️🌸🙆