Vegan blood sausage for the grill
Because some of you don’t consume meat or any animal products, for the upcoming May long weekend and grilling season we have a recipe sent in by the owner of the Instagram account @Margarytzj. This is an excellent option for vegans. Many thanks for this surprising recipe for vegan blood sausage, which tastes exquisite. Despite the name, this dish will please everyone, including meat-eaters—there’s a good chance they won’t even realize which ingredients were used. The submitted recipe is a great example proving that in everyday meals and at occasional barbecues, meat can successfully be replaced with tasty plant-based ingredients.
Notes
Recipe for vegan blood sausage:
Preparation:
Cook the buckwheat groats according to the instructions. Drain the black beans and blend with 4 tablespoons of soy sauce. Cut the tofu into small cubes and fry it in a pan with oil and soy sauce—the tofu prepared this way will replace the liver added in the traditional version of blood sausage. Transfer the cooked groats to an oiled pan and fry with the spices and the previously prepared black bean paste. The beans will give the blood sausage the desired color and ensure the filling has the right consistency. Add the previously browned tofu. Taste the filling and, if needed, season further to taste. (if you’ve prepared too much filling, you can successfully freeze it and use it later).
Soak the rice paper according to the package instructions, place it on an oil-greased board, then add the filling shaped like a sausage and wrap it up like spring rolls. Arrange the prepared sausages on a baking sheet lined with parchment and bake in the oven at 180⁰C until they brown and the rice paper turns crisp. You can eat the vegan blood sausage right after baking or finish it on the grill. Place the blood sausage on aluminum foil, add lightly salted onions sliced into thin wedges, and drizzle with oil. Wrap everything up and place on the grill.
