Bethany's Vegan Kitchen

Meaty rosemary and sage flavoured vegan sausages, along with a creamy egg flavoured tofu scramble. Serve along with toast, baked beans and fried veggies for a lovely vegan breakfast. I’ve found this method gives the best creamy scrambled “eggs”. When I was vegetarian, I used to make scrambled eggs the way Gordon Ramsay teaches, going on and off the heat and stirring almost constantly for a creamy, soft finish. So I decided to veganise creamy, soft scrambled eggs

Make the sausages the day before you want to use them to cut down the cook time to 15 minutes

For the sausages you’ll need;

1. 100g/3.5oz vital wheat gluten
2. 15g/0.5oz nutritional yeast
3. 20g/0.7oz chickpea flour
4. One and a half teaspoons of the following; onion granules, garlic powder, smoked paprika, dried sage and dried rosemary
5. 150ml hot water
6. 25ml light soy sauce
7. One a a half teaspoons of the following; Worcestershire sauce, tomato puree and liquid smoke

Method;

• Using a pestle and mortar, grind down the sage and rosemary into a fine powder, then add the dry ingredients (the first four things listed) into a mixing bowl and mix until well combined
• Add the wet ingredients into a jug and mix until the puree has fully dissolved. Then mix together the wet and the dry ingredients until a dough forms
• Knead the dough well for five minutes, this will activate the gluten. Then separate the dough into four equal pieces and roll into sausage shapes. Wrap each sausage in either cling film, foil, or muslin and tie off the ends
• Place the sausages into a saucepan of simmering water and immediately reduce the heat to low, and cover with a lid
• After 10-15 minutes, or once the sausages are firm to the touch, they’re done. Don’t unwrap them, just leave them to fully cool to room temperature before storing them in the fridge

Yield; Two servings Cook time; 15 minutes (if you make the sausages beforehand)

For the tofu scramble you’ll need;

1. 300g/10.5oz medium firm tofu, I got mine from my local Asian supermarket
2. Three tablespoons of non-dairy cream
3. One quarter of a teaspoon of turmeric
4. Black pepper to taste
5. One quarter of a teaspoon of dried parsley
6. One teaspoon of dairy free margarine
7. 50g/1.7oz of dairy free cheese (I used the mature cheddar alternative by ASDA)
8. Black salt/kala namak to taste

Method;

• Pop half the tofu into a mixing bowl along with the cream, turmeric, pepper, parsley and cheese. Using a potato masher or a fork, mash the mixture together until it becomes creamy and smooth
• Chop the other half of the tofu into small bits, this will give a look of cooked egg whites to the tofu scramble
• Gently fold the chopped tofu through the mixture, being careful not to break it. Once it’s all mixed through, set it aside
• Heat the margarine in a small frying pan over a medium low heat. Once melted add the tofu mixture and give it 10-15 minutes to heat through, stirring occasionally
• At the same time, fry the sausages in a medium-sized frying pan over a medium heat, turning every now and then. Technically the sausages are already cooked, but this will crisp up the outside a little and give them a great texture
• Once the scramble is done and the sausages are browned you’re almost done. The last step is removing the scramble from the heat and adding kala namak/black salt to taste. The cooking process kills the sulphur, and so removes the egg flavour if added too early, so do that step last. Then simply serve with toast, fried veggies or hash browns, whatever you like

Tip;

If you would prefer a firmer scramble, I would suggest using firm or extra firm tofu. Then skip the step where you mash half, and simply chop it all before adding it into the bowl. Then the rest of the method can be followed as normal. Play around with different textures of tofu and find out what you like best