Ever struggled to stay true to your vegan lifestyle, especially during those tempting special occasions? I get it. That's why I'm here with delicious meat and cheese alternatives crafted to keep you on track! Forget about pricey, mystery-filled substitutes. I believe in transparency and providing options that are processed with care. You deserve to know what you're eating. Yes, some of my products may raise eyebrows, but rest assured, I prioritize safety and keep up with the latest research. It's all about moderation and balance. No judgment here on why you went vegan. Whether it's for ethics, health, or the planet, I've got your back. Let's navigate those cravings together, guilt-free! Ready to stay strong on your vegan journey? Explore my alternatives now at www.patreon.com/cheftj/shop and make those special occasions truly unforgettable, but on this particular cookbook I'm focusing more on meat alternatives #VeganDelights #StayStrong #GuiltFreeLiving
Using yuba (dried bean curd skin) as a casing works so so well, and adds another meaty texture to the boerewors. You can get yuba in any Asian store, sold as dried sheets.
Black pepper, Turmeric and Garlic powder. I toast a half teaspoon of each. Then I get cup of oat milk and warm it up and put them in the cup. I've been drinking it for years for breakfast.
You sir are a genius! Some vegan boerewors taste kind of authentic but doesn't look the part. This looks scarily real. Well done! What did you use for the casing? My favourite spice is definitely fresh herbs, especially marjoram.
Hello @Chef TJ (The Vegan Meat Master)😊. Once again you've outdone yourself creating a vegan version of one of my most favorite sausages. In Bavaria (and all around Germany) we call it a BRATWURSTSCHNECKE (FRIED-SAUSAGE-SNAIL)😋 pronounced "Brat-woorst-shne-ke" (the "a" as in "Bath" = British pronunciation / the "u" as in "Booster" / and the 2 "e" = as in "Rest"). In Germany they come in all sizes from 100 g to 5 kg. Naturally the selection of spices - in parts similar - is somewhat different (and even differs very often strongly from region to region in Germany itself) but the making process is pretty much always the same. ALL WITH ONE VERY HUGE DIFFERENCE = until NOW there wasn't any kind of vegan alternatives. But THANKS TO YOU and your wonderful VEGAN GROUND MEAT and this beautiful BOEREWORS/BRATWURSTSCHNECKEN recipe the drought is over 4-EVER at last!!! 🤗🥰 But still, there should always be room for improvement. So here are a few ideas for expanding the recipe and/or improving the process: "Keeping it together" (Yes, in the video it is meat but this should only inspire the process) = ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eMq8UsAyqcc.html Here a South African/German-Bavarian Mash-up-recipe idea: Your way of vegan Boerewors paired with buttered and nutmegged mashed potatoes and sauerkraut tinyurl.com/2mh7vpza plus a healthy scooping of vegan Chakalaka served as a salad: recipesfromapantry.com/chakalaka/ OR THIS WAY. In a vegan variant of course (just get inspired please): Boerewors pastei / Farmer's sausage pie www.dasweissevomei.com/wp-content/uploads/Bratwursttorte.jpg www.dasweissevomei.com/kategorie/rezepte/bratwurst-torte/ -------------------------------------------------------- CASINGS: You mean something like these types "Edible vegan casings made from seaweed, caliber: 26 mm / 12 m" Alginate casing is an edible casing made from non-animal polymers. It is therefore ideal for vegan sausage production. Diameter: 26mm / 12m - 1 bead www.gewuerze-wurstbedarf.de/produkt/essbare-vegane-daerme-aus-algen-kaliber-26-12-m/ If you need help translating you know were to contact me.
Chef, would this mixture work as sausage patties? The spice blend sounds so delicious, but packing it into casings does not look like something I want to do. Thanks!
Did you try just regular paper casing or was this marked as vegan casing? cuirious cuz i know as my father was a butcher and made our sausages he used both regular casings made from animal intestines (dont worry im vegan now for many years) and also had paper casings which i remember as not being tough, reason for my inquiry.... Ive heard vegan casing (marked or sold as such) as tough I miss sausage but not the cruelty, this is an option if i ever make the ground with seitan usually i make my ground from walnuts, mushrooms and cauliflower and a few other ingredients
@@bedtimestory1318 @cheftj remember coriander seeds taste completely different than the leaves. My boyfriend also can't eat the leaves, he says it tastes like soap, it's some genetic thing with coriander
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