For NYE dinner, I planned a vegan menu for a couple of friends. I found this video about vegan chicken based on wheat gluten or seitan. I didnt know that product but checking online it was esay to find. I liked the recipe because it was quite complete with the mushroom sauce and creamy potatoes. All the efforts go to the author in the videos.

Vegan Sausage Ingredients:

  • 1 cup of soy milk
  • 1/2 cup of mixed dry mushrooms
  • 2 tsp dried onion
  • 2 gloves of garlic minced
  • 1/2 cup vegetable stock
  • 150g firm tofu
  • 3 tbsp white miso paste
  • 2 tbsp maple syrup (+ 2tbsp for frying)
  • 1 tsp cayenne pepper
  • 2 tbsp tahini
  • 2 tsp dried sage (*I am not keen of dry thyme)
  • 300g wheat gluten / seitan.

Vegan Sausage Process:

  • In a blender mix all ingredients but the seitan.
  • Then add the liquid mix to the seitan.
  • Knead for 15 minutes. I was surprised how spongy was the dough! It wasnt very sticky so it was ok to deal with.
  • Make a roll from the dough, like a big sausage, then cut in three pieces, or more depending how big is your pans.
  • Wrap each piece with oven-proof baking paper, like a sweet. Then wrap it again with foil.
  • Depending on your pan, put two or three pieces, cover well with water the sausages, heat up the water and let it simmer for 90 minutes.
  • Let is cool down. Remove the foil. At this point, you can keep them in the fridge. For using a different day or carry on.
  • In a hot saucepan, put 2 tbsp of maple syrup and fried a couple of sausages until the surface is caramelized.
  • Then put in a pre-heat oven at 220C for 10-15 minutes.
  • Remove from oven, let it cool down a bit and ready to eat!

Mushroom Sauce Ingredients

  • 250g sliced chesnut mushtooms
  • 2 red onion
  • Splash of red wine
  • Salt + pepper
  • 120ml soy cream

Mushroom Sauce process:

  • In a hot saucepan, add a bit of olive oil, mushrooms and onion. Add salt and pepper.
  • Once the mushrooms start taking a golden color, add the alcohol. Wait a little bit until it vaporizes.
  • Add the soy cream. Mix clean for a couple of minutes.
  • Remove from the heat and serve with the sausages.

Creamy Potatoes Ingredients:

  • 1 can of coconut milk
  • 1 cup of soy milk (use the coconut can)
  • 2 red onions chopped
  • 5 cloves of garlic, minced
  • 1 tsp oregano
  • 2 tsp mustard
  • 2 tsp say sauce (or nutritional yeast)
  • salt + pepper
  • 5 potatoes

Creamy Potatoes process:

  • Put all ingredients apart from the potatoes in a pan, heat up at medium heat. Let it simmer.
  • Pre-heat oven at 180C
  • Slice the potatoes as much thin as possible.
  • Add the potatoes to the sauce. The sauce should cover all potatoes.
  • Let it cook them for 5 minutes or more so the sauce starts to thick a bit.
  • Pour the potatoes mix in a ovenproof dish. Cover with a bit of baking paper. Put in the oven for 20-25 minutes. Then remove the paper and let the top to caramelize (I had to change the oven setting to grill).
  • Remove from oven and sever with your mushroom sauce and sausage!

Although the picture doesnt look great, I have to say the sausage was tasty (it didnt taste like chicken) and the potatoes very creamy. I didnt like much the mushroom sauce because the thyme (so I have removed it from the ingredients 🙂