Vegan Boerewors
Discover the irresistible flavors of Vegan Boerewors, a plant-based twist on South Africa's iconic sausage. Perfectly spiced with a blend of smoked paprika, nutmeg, crushed coriander seeds, and cloves, this recipe delivers the bold and aromatic essence of traditional boerewors. Crafted with protein-packed textured vegetable protein (TVP), hearty brown lentils, and vital wheat gluten, these sausages have a satisfying texture and mouthwatering bite. Steamed to perfection and ready to be grilled or pan-fried, they’re ideal for barbecues, hearty dinners, or served alongside pap and tomato relish for an authentic South African experience. Easy to make in under an hour, this vegan boerewors recipe is perfect for meat-free eaters craving global flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Textured vegetable protein (TVP)
- 1.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 cup Brown lentils, cooked
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 2 teaspoons Coriander seeds
- 0.5 teaspoon Cloves
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
- 3 cloves Garlic, minced
- 1 tablespoon Apple cider vinegar
- 0.5 cup Sundried tomatoes, finely chopped
- 1.25 cups Vital wheat gluten
- 1 teaspoon Salt
- 1 tablespoon Brown sugar
- Casings (Gluten-free vegan sausage casing or plastic wrap for shaping)
Instructions
Begin by rehydrating the textured vegetable protein (TVP) by placing it in a large bowl and pouring the vegetable broth over it. Stir well and let it sit for 10 minutes, until the liquid is absorbed.
In a dry skillet, toast the coriander seeds on medium heat until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush them to release their oils.
In the same skillet, add olive oil and sauté the minced garlic for about 1-2 minutes until just golden. Remove from heat.
In the bowl of rehydrated TVP, add the sautéed garlic, crushed coriander seeds, soy sauce, smoked paprika, cloves, black pepper, nutmeg, apple cider vinegar, sundried tomatoes, brown lentils, brown sugar, and salt. Mix thoroughly until well combined.
Add the vital wheat gluten to the mixture and knead it into the mixture until it becomes a cohesive dough, about 3-5 minutes. The dough should be firm and elastic.
Divide the dough into 6 equal portions. Shape each portion into a sausage form by rolling in your hands, aiming for a length of about 5-6 inches.
If using plastic wrap, tightly wrap each sausage, twisting the ends to secure them. Alternatively, use vegan sausage casings according to package instructions.
Steam the sausages using a steamer or a set-up with a pot and steamer insert for 15 minutes, turning halfway through to ensure even cooking.
Once steamed, the vegan boerewors can be grilled, pan-fried, or baked according to preference. For grilling, preheat your grill and cook each sausage for about 5 minutes on each side until slightly charred and heated through.
Serve the vegan boerewors as a main dish with traditional accompaniments such as pap or along with a rich tomato relish.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 74.6 g | 266% | |
| Total Sugars | 106.5 g | ||
| Protein | 411.9 g | 824% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1199 mg | 92% | |
| Iron | 59.3 mg | 329% | |
| Potassium | 11131 mg | 237% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
