Filled with mushrooms, black beans and our Masala Paste, these vegan sausages are flavorful and easy to make - making them a winner for us! Bonus, these bites are also gluten free as they are rolled in rice paper and then pan fried crispy. Drizzle with a little extra Masala Paste for an extra burst of flavor.
Recipe and photo by Chef Ja'Mila Hatchett
Ingredients
1 Cup Fine Chopped Oyster Mushrooms
3 Tablespoons of PUR Spices Masala Paste
1/2 cup of boiled black beans
2-3 cloves of garlic minced
2-3 Tablespoons of minced red onion
2 oz of Minced Fresh Thyme and Rosemary
1 Cup of EVOO
3-4 Sheets of clear rice paper
Season to taste with:
-smoked paprika
-garlic powder
-onion powder
-cayenne pepper*
-cumin *
-Himalayan salt
* Dash lightly
Steps:
Once your done mincing your vegetables and herbs; add them to a bowl
In a separate bowl, mash your boiled black bean into a mush then add to your bowl of minced vegetables
Add all of the seasonings to taste
Add 3 Tablespoons of PUR Spices Masala Paste and marinate for 2-4 hours
Here's the tricky part, In a large skillet bring about 1 inch of water to boil, then simmer on medium
Take your rice paper and submerge it with two tongs for 2 seconds, flip if needed* (depends on brand)
*Be careful not to let the paper stick to itself*
Next lay your rice paper on a dry work surface surface
After taking the bowl out of the refrigerator; add 3 Tablespoons of our PUR Spices Masala Mushroom Marinated Mix on top of the rice paper
Shape into a line and roll, the shape is up to the artist! Have fun. (Repeat 4 Times)
Bring your EVOO to a frying simmer in a medium sized skillet
Once you've made your "sausage shaped" rolls, place them in the skillet with the sealed side down
Rotate every 2 minutes on each side until golden brown or crispy
Plate then drizzle PUR Masala Paste with a fork loosely on top, this enhances and carries all the flavors to the finish line for a beautiful vegan version of sausage.
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