Vegetarian Homemade Merguez Sausage
Discover the bold flavors of North Africa with this Vegetarian Homemade Merguez Sausage recipe, a plant-based twist on a classic favorite. Made with protein-packed extra-firm tofu and chickpea flour, these sausages are infused with aromatic toasted spices like coriander, cumin, and fennel, complemented by paprika and a kick of harissa paste. Fresh parsley, cilantro, and a touch of lemon juice lend vibrant freshness, while a quick pan-sear delivers irresistibly golden, crisp edges. Perfect for pairing with couscous, grilled vegetables, or tucked into a pita with salad and yogurt sauce, these vegetarian merguez sausages are the ultimate meat-free centerpiece for your next meal. Ready in under an hour, this recipe is sure to satisfy both spice lovers and veggie enthusiasts alike.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 1 cup Chickpea flour
- 3 cloves Garlic
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 2 tsp Paprika
- 1 tbsp Harissa paste
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 0.5 cup Water
- 1 tbsp Lemon juice
Instructions
Drain and press the extra-firm tofu to remove as much water as possible. Crumble the tofu into a large mixing bowl.
In a small skillet, heat the olive oil over medium heat. Add the coriander seeds, cumin seeds, and fennel seeds. Toast them for 1-2 minutes until fragrant, then grind them into a powder using a spice grinder or mortar and pestle.
Add the ground spices to the crumbled tofu along with chickpea flour, finely minced garlic, paprika, harissa paste, salt, black pepper, chopped fresh parsley, and chopped fresh cilantro.
Add the water and lemon juice to the bowl. Mix everything together until well combined. The mixture should be slightly moist but hold together when pressed.
Divide the mixture into 8 equal parts and shape each part into a sausage about 4 inches long.
Preheat a non-stick pan over medium heat. Lightly grease the pan with olive oil. Cook the vegetarian sausages for 8-10 minutes, turning occasionally, until they are browned on all sides.
Serve hot with a side of couscous, grilled vegetables, or in a pita with fresh salad and yogurt sauce.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 18.1 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2910 mg | 224% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2471 mg | 53% | |
*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.
