Recently my local Tesco began stocking the Heck Vegan Sausage range. Frankly – they are a delicious way to up your five – a – day and even as a non vegan I’ve been buying them as vegetables. I thought it would be fun to have a go at making my own vegan sausages featuring this months superfood – Kale! I even found some vegan friendly casings so that I could use my sausage stuffer to make proper sausages!
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- 3 handfuls (approximately 100g) Kale, blitzed
- 250g Chestnut Mushrooms, blitzed
- 1/2 head broccoli (approx 150g), blitzed
- 1/2 cup Pea Protein Isolate (Unflavoured)
- 1 tin Chickpeas, drained and blitzed
- 1 tbsp Ginger Puree
- 1 tsp Garlic Powder
- 1 tsp Onion Granules
- 1 tsp Smoked Paprika
- Use a mini chopper or food processor to blitz all the vegetables into small pieces (like vegetable rice size).
- Mix all the ingredients together in a large bowl with your hands – the texture should be a bit like magic sand; where you can squish it together but it falls apart if you poke it.
- Pop the vegan sausage skins onto the appropriately sized nozzle
- Fill the body of the sausage stuffer with mixture. (You might need two goes to use it all)
- Wind the crank to fill the casings, cutting the casing between each sausage. I make them approximately the length of my palm.
- Makes approximately 12 Sausages.
- Keep for up to three days in the fridge – cook them in a low grill, low heated pan or in the oven for 10-15 minutes. The casings will burst in a George Foreman type grill or if they are boiled or steamed.
Nutrition (per 1/6th recipe)
I used cronometer app to get the nutritional information – although any errors are my own. This is assuming that you made 12 vegan kale sausages and consider 2 sausages to be a portion….
So, the macros are pretty much what you’d expect – approx 13g carb, 12g Protein, 4g Fibre, 2g Sugar, & 2g Fat. If I was having these as the main part of my meal rather than a side dish, I’d probably have 4 rather than 2 sausages.
The Micronutrient profile though is what make these Vegan Kale Sausages such seasonal superfood superstars! We’ve got 121% Vitamin A, 194% Vitamin K, 32% Vitamin C, 14% Vitamin D, & 12% Folate. Then on the mineral side we have 12% Zinc, 17% Copper, 26% Manganese, % 12% Iron. The Zinc and Copper along with the Vitamin C make these the perfect antidote to winter colds as they help support your immune system.
So eat up!
I love to eat mine with a big dollop of Ketchup! What is your preferred sauce to have with your sausages?