I was really curious to try Jenné Claiborne's vegan sausages but I didn't expect them to be THIS good. They're so good I messaged my closest friends and even my parents (Argentines who although are health conscious, aren't all about fake meats). The lemony asparagus dressing is a nice compliment to the more creamy and dense sausages.
The lemony asparagus dressing is a nice compliment to the more creamy and dense sausages. If you're looking for a meat replacement, this isn't your dish, but if you're simply looking for a delicious weeknight meal, this is a great option. I paired the sausage with a bit of an invented sauce. I've been into this idea of making a slightly heated dressing lately, so I pushed on that idea a bit while referencing a bit of a green beans amandine kind of dish.
40 slivered almonds (1/4 cup)
1 lemon juiced
2 tbsp olive oil
2 shallot, minced
1 cup cooked cannellini beans
2 tbsp nutritional yeast
1 tbsp potato starch
1.5 tbsp soy sauce
1 tbsp olive oil
1 tbsp white miso
2 tsp smoked paprika
1 tsp dried thyme
1 tsp fennel seeds
1 tsp red chili flakes
1 tsp black pepper
1/4 cup onion, minced
1/4 cup water
3/4 cup vital wheat gluten
To make the sausage, mash the beans until rather smooth but still have various textures. Add in all the other sausage ingredients and mix well - you'll likely have to mix with your hands. Cut the batter into 4 sections and use your hands to form it into a sausage shape.
Wrap each sausage in one piece of tinfoil, twisting the ends to seal. Steam the sausages in a pot with a tight-fitting lid for around 45 minutes. Remove the sausages from the heat and let cool until they can be handled and place in the fridge for 3 hours or overnight. If you’re in a rush, you can also eat them as is - that’s what I did.
In a large pot, heat on medium low and toss in the sliced almonds. Toast until golden brown. Once browned, toss out into a small bowl and set aside.
Add in a few cups of water to the same pot and bring to a boil. Once boiling, add in some salt and toss in the asparagus. Cook covered for a few minutes until tender. Then drain the asparagus and run under super cold water to cool.
Drain the water from the pot and add the olive oil and shallots. Cook briefly until the shallots loose their bite and soften but don't brown. Take off the heat and add in the lemon juice and season with salt and pepper.
Cut the sausage on the diagonal. You can crisp it up in a pan with a little oil if you'd like, or just serve as is. Serve with a side of the asparagus and top them with the dressing and toasted almonds.
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- Julia Feld