the taste space

Braised Cabbage with Chorizo Seitan Sausage

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on October 1, 2011


Last year at this time, I was neither a vegan, nor a vegetarian. Now I eat vegan without refined sugars and flours and haven’t looked back!

Last November, I partially participated in Vegan MoFo, in that all my recipes that month were vegan. But I didn’t do any daily posts. I wasn’t nuts.

This year, I AM nuts. OK, I always was nuts, but this time, I decided to take the plunge and join the multitude of blogs celebrating Vegan MoFo. The month of vegan blogging, of daily (weekday) posts, oh my. I hope I can keep up, and signed up hoping to dislodge my backlog of recipes I still really want to share.

Seeing I made vegan sausages last year, I figured it would be fitting to kick-start this month with a quick and easy braised cabbage dish with chorizo sausages from Appetite for Reduction. While my favourite braised cabbage takes at least 2 hours in the oven, this is a great alternative.  Garlic, thyme and pepper flakes flavour the cabbage well, but choose your vegan sausage wisely. The chorizo seitan sausage from Viva Vegan packs a serious punch of flavours. This is what makes this a spectacular dish.

Squirrel the sausages into your freezer, so you can whip this up the next time you are wondering what to do with your cabbage.

Quick, tasty and healthy, what’s not to love?

Wish me luck on a month of vegan cuisine!


This is my submission to this month’s Simple and in Season and to this week’s Wellness Weekends.

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Vegan Chorizo Sausages

Posted in Mains (Vegetarian) by janet @ the taste space on November 14, 2010


November is special in many ways. Of course, there is Remembrance Day. For some, it is a month to grow a moustache in support of raising funds for prostate cancer research (aka Movember). For others, it is a celebration of vegan food through almost daily blogging (aka Vegan MoFo).

I am neither a vegan, nor a vegetarian, nor do I plan to write 20-30 posts this month about vegan food. In fact, most of my vegan recipes are serendipitous as I search out healthy recipes.  But I figured I’d pay homage to Vegan MoFo by posting vegan-friendly dishes all month. So far, so good (and I bet you may not have noticed they were vegan!).

In fact, I wanted to take things a bit further by going where few non-vegans have gone before: making vegan “meat”.

Yes, I made my own homemade sausages… without any meat!

And it was fun!

Adapted from Viva Vegan, you mix and knead together vital wheat gluten and some chickpea flour with some vegetable broth and olive oil and a ton of flavourings: tomato paste, garlic, cumin, coriander, Mexican oregano, chili flakes, smoked paprika, nutritional yeast, and if you like it hotter throw in some cayenne and peppercorns.

I am not particularly familiar with chorizo, so I can’t say how close these are to the real deal. They were a bit soft right out of the oven but firmed up slightly after sitting in the refrigerator overnight. They were scrumptious, though! Little dumplings bursting with flavour. Nearly entirely filled with protein, at that.

I added them to the Brazilian Potato-Kale Soup and it definitely brought it to the next level. I was fishing out the chorizo for each bite. It was delectable.

Bring on the homemade (vegan) sausages! :D


This is my submission to this week’s Weekend Herb Blogging hosted by Susan from The Well-Seasoned Cook.

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