Creole Red Bean Sausages
Makes 4 large sausages
1 cup cooked kidney beans (see page 125) or a little less than half a 15-ounce can
¼ cup Veggie Mineral Stock (page 88) or ¼ cup water plus ¼ vegetable bouillon cube
1 tablespoon pure maple syrup
1 tablespoon olive oil
1½ tablespoons soy sauce
1 tablespoon white or yellow miso
1 garlic clove, minced
¼ cup minced Vidalia onion
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon fennel seeds
2 teaspoons Creole Seasoning (page 36)
¾ cup vital wheat gluten
1 tablespoon potato starch
Place the beans in a large bowl and mash with a fork until they are mostly creamy; the texture should be a bit chunky. Add the remaining ingredients and stir well to thoroughly combine. You may need to use your hands, as the batter will be very thick. Form the batter into a ball.
Divide the ball into 4 sections and use your hands to form each section into a sausage shape. Make sure to pack the batter tightly as you shape it. Wrap each sausage tightly in about a square-foot sheet of aluminum foil, twisting the ends to seal the sausage inside.
Set a steaming basket over 1 to 2 inches of boiling water, add the sausages, tightly cover, and steam for 45 minutes. Keep an eye on the water level and replenish when necessary.
Remove the sausages from the heat and let cool until safe to handle. Place the sausages, still wrapped in foil, in the refrigerator to firm for at least 3 hours or up to overnight. (You could eat them right away, but the texture isn’t ideal yet.) They will keep fresh for up to 7 days in the refrigerator.
When ready to use, slice the sausages and pan-fry them to reheat before serving or add directly into other recipes that call for vegan sausage.
Crispy Eggplant Bacon
¼ cup soy sauce
2 teaspoons pure maple syrup or hickory syrup
1 teaspoon liquid smoke
1 teaspoon smoked paprika
1 small Italian eggplant, peeled and thinly sliced into ⅛-inch-thick and 1-inch-wide strips
Preheat the oven to 300°F. Line a baking sheet with parchment paper and keep nearby.
In a medium bowl, stir together the soy sauce, maple syrup, liquid smoke, and paprika. Dip the strips of eggplant into the mixture and gently massage. Place the eggplant strips on the prepared baking sheet. Bake for about 20 minutes, or until crispy.
Low Country Grits
1 tablespoon grapeseed or olive oil
2 garlic cloves, minced
6 to 8 scallions (white and light green parts), chopped, green parts reserved for garnish
½ medium jalapeño pepper, seeded and minced
1 (14-ounce) can diced tomatoes or 2 large hothouse tomatoes, diced (about 1½ cups)
1 small zucchini, halved and thinly sliced
1 (8-ounce) jar marinated artichoke hearts, drained
½ cup thawed frozen corn
1 Creole Red Bean Sausage (page 99) or Smoky White Bean Sausage (page 59), sliced about ¼ inch thick
2 teaspoons Old Bay seasoning
1 teaspoon Creole Seasoning (page 36)
1½ teaspoons tamari soy sauce
1 teaspoon ume plum vinegar
¼ cup chopped fresh parsley
4 cups plain unsweetened soy milk or other nondairy milk
1 tablespoon vegan butter or olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup old-fashioned grits
2 tablespoons nutritional yeast (optional)
In a large skillet, heat the oil over medium heat. Sauté the garlic, scallion whites, and jalapeño, about 3 minutes. Add the tomatoes, zucchini, artichoke hearts, corn, sausage, and 1 cup water and bring to a simmer for about 5 minutes. Add the seasonings and tamari. On low heat simmer until the zucchini is tender, about 10 minutes. Stir in the vinegar and parsley. There should be ample broth. Reduce the heat to its lowest setting to keep them warm.
Meanwhile, in a medium saucepan over medium-high heat, bring the soy milk to a low boil. Add the butter, salt, and pepper, then stir in the grits.
Reduce the heat to low and continue to stir for 20 to 30 minutes, until creamy. If the grits look dry, stir in water—2 tablespoons at a time. Once creamy, stir in the nutritional yeast.
Spoon the grits and vegetable sauté into bowls. Garnish with nutritional yeast and scallion greens.
Fluffy Sweet Potato Biscuits
Makes 9 biscuits
¾ cup mashed sweet potato (from ¾ baked medium sweet potato)
1 teaspoon apple cider vinegar
⅓ cup plain unsweetened soy milk or other nondairy milk
1½ cups whole wheat pastry flour, plus more for dusting
2 tablespoons cane sugar or coconut sugar
1 tablespoon baking powder
½ to 1 teaspoon sea salt
5 tablespoons very cold vegan butter
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, stir together the sweet potato, vinegar, and soy milk and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor and pulse to combine. Add the vegan butter and pulse until you have a coarse meal. Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface and transfer the dough onto the prepared work space. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Add a little more flour to the dough if needed.
Fold the dough over a couple of times, then pat the dough to about ½ inch thick. Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fun shapes), or a wide-rimmed glass. Transfer the cut biscuits onto the prepared baking sheet.
Bake for 12 minutes, or until the top is golden brown. Enjoy immediately with Cinnamon-Honee Butter or sorghum syrup.
Store the biscuits in an airtight container at room temperature for up to 3 days.
Makes 1 cup
¾ cup vegan butter, at room temperature
2 tablespoons Bee Free Honee or other vegan liquid sweetener, plus more to taste
1 teaspoon ground cinnamon
⅛ teaspoon sea salt
In a medium bowl, beat the vegan butter with a hand mixer on medium speed. If you prefer, use a standing mixer. While beating, pour in the Bee Free Honee, cinnamon, and salt. Continue to beat until the ingredients have combined and the vegan butter is light and airy. This should take about 2 minutes. Taste and add more sweetener if desired. Serve at room temperature.
Store the Honee Butter in an airtight container in the refrigerator for up to 7 days.