These tasty Shroom Dogs are loaded with big flavours and a very sausage-y texture. They’re really simple, just blend the ingredients and bake. That’s it!
These sausages can then be sliced up, on a full vegan fry up breakfast (yes please!!) or added to stews, soups or curries.
They’re also nice just like this, as pictured today for lunch, sliced and served as a part of an autumn platter. Mustard is essential! I served mine with some local tomatoes (great time of year for toms) and some fermented cucumber relish and of course, a decent slice of homemade loaf. I chucked some smoked cheese on later too. It was hiding in the fridge.
Bring on the Shrooms….
I’ve been hearing a lot about Shroom Dogs, aka vegan mushroom sausages, they seem really popular in the UK. It’s great to see! I’ve been making sausages like these for years now and there are just so many ways to flavour them up, fill them with big flavours, all very much approved by non-vegans. They love them!! I’ve made these Shroom Dogs as simple as possible.
You know, I wasn’t sure about this name. To call these hot dogs, well, they’re homemade and delicious and nutritious and packed with good things, very unlike your average hot dog. So I gave it two names, more descriptive and a great way of hiding my indecisiveness.
Also the ‘shrooms’ thing, I know some real mushroom experts and foragers who can’t stand it. I just think it’s fun. Mushrooms are surely one of my favourite foods, if you spend a few more pennies on a better quality mushroom, the flavour of these sausages goes up a notch or two.
New dawn of vegan food
There are so many new vegan products turning up in the shops, it’s awesome! I love the fact I can pop into the shops and pick up things like vegan yoghurt, cheese and milks. A few years ago this just wasn’t the case. I love the fact that more and more products are being marked as vegan. Looks like the dawn of vegan convenience food has arrived!
But, you know what I’m like (you may be like me!), I’ll always prefer home cooked dishes and variations. These sausages are better than shop bought in many ways, taste and nutrition, there are only natural and delicious ingredients here. They’re actually really healthy, with beans, garlic, herbs and spices. All good stuff! You will taste the difference;)
Vital Wheat Gluten – What the….?
I know, some of these vegan cooking ingredients have weird and off putting names. I have no idea why. This one sounds like a grainy science experiment. But really, its a genius ingredient. You will have to track some of this down for these sausages, I recommend a local health food shop, or of course, ask google!
VWG is not anything too freaky, its basically washed flour, all the starch gone, just the elastic gluten left which can be made into a dough and taken in so many directions, all with a very distinct, full, you could say chewy (in a good way) texture. Vital Wheat Gluten makes Seitan. Have you tried it?
It has been used for ages in South East Asia for example to make things that look like meat but ain’t meat. This was done, mainly in Buddhist countries, because people wanted something like meat, but wanted to stick to, or once a month try out, a more peaceful diet. In Vietnam especially, I have tried some things that are very strange indeed. Chicken wings, with skin on, which are made of VWG! That was freaky!!
These will make a great sausage sandwich, with HP sauce of course! I like them because they’re a bit lighter in texture than some vegan sausages.
Enjoy and feel free to share this recipe far and wide!
Do you like what we do? Do you fancy making these sausages or just want to say hello? Please do, leave a message in the comments below.
I’ve gone on the mild side of flavours here, feel free to add more yeast extract and smoked paprika for a stronger flavour. It balances nicely with the mushrooms.
I think the nutritional yeast flakes add a lot to the flavour, but you can leave them out.
If you’re going to add these to stews or curries, add them just before serving, with the sausages hot from the oven.
Homemade Shroom Dogs – Vegan Mushroom Sausages
The Bits – Makes 3 large sausages
250g mushrooms (washed well and chopped)
2 small garlic cloves (crushed)
175g cooked white beans (or other beans is fine)
3 teas yeast extract
1 tbs rapeseed oil
2 1/2 teas smoked pap
1 teas dried thyme
2 tbs nutritional yeast flakes (optional)
1 teas sea salt
175g vital wheat gluten
Place all ingredients into a food processor and blitz until a dough forms. There will be some small chunks of mushrooms, that’s fine.
Kneed the dough for a minute or so, then split the dough into 3 even balls, it easiest to do this on a chopping board I find. If you want to be very precise, you can weigh each ball, this means that each sausage will be the same size and length.
Preheat oven to 190oC and boil 250ml water in a kettle. Warm a long casserole/ baking dish in the oven.
Grab some kitchen foil, tear off a piece, 6-8 inches long. Using your hands, roll out each ball into a long sausage shape, long enough to fit into the kitchen foil, with space at the ends to be tucked in. The foil acts a guide for how long you want the sausages. Roll the sausages tightly in the foil, then tuck in the ends and twist. The sausages may expand a little when being cooking, making sure they’re tucked in and wrapped up nicely, it will ensure a good shape.
In the warm casserole dish, pour 250ml hot water, then add your wrapped up sausages. Pop into the oven and cook for 40 minutes. Unwrap the sausages and enjoy them nice and hot. You might also like them served cold? We loved the platters in the photos.
Vital wheat gluten is packed full of protein and is also a decent source of calcium and iron.
PS – this is not supposed to be an advert for that mustard or olive oil brand;)