Not to beat a dead horse....but the verdict is in........ (VWAV sausage review)
I love the "sausage" crumbles in the cookbook Vegan With A Vengence. Thanks so much to you guys for recommending the cookbook and for me to start there. It doesn't remind me of sausage at all, but it still tasted awesome in spaghetti sauce!
Thanks again! I wish that between work and school I had more time to cook from cookbooks. But I've got a nice collection to use when I graduate next summer. But I'll cook a little bit here and there. I love trying new things. :)
ohh, yes, they rock.
and i believe we now call them TSC for short ;D
i have a couple things of tempheh in my fridge waiting to be TSCed. Good thing spring break is next week, I have no time to cook these days!
Glad you finally got to enjoy them! my husband made stuffed cabbage rolls with them a few weeks ago...really good.
Yes, the TSC rock! I now buy more tempeh than I do tofu. :) When I make the TSC I always double the recipe. One batch goes into the White Bean Sausage Crumble gravy & the other goes into whatever sounds good. (need a lip smackin' smiley here!)
Oh Nancy, can you share that cabbage roll recipe? It sounds delish!
Lezly, here you go...dictated per my husband (who never writes anything down)...
First, make the TSC per the recipe. Set aside. Next saute one medium chopped onion with several* cloves of garlic. Add in about 1 cup of sliced mushrooms, and continue to saute. Mix together with about 2 cups of cooked brown rice. Add the TSC crumbles. Let mixture cool a bit so it's easier to handle.
Next, prepare the cabbage leaves in the usual manner (steam it, pare down heavy stem, then peel off the leaves). Make cabbage bundles with the filling and place in baking dish.
Make the Mushroom Sauce recipe from VWAV on page 89 and pour enough of it over the cabbage rolls, just enough to cover about 2/3 of the way up. Bake, tightly covered, at 325 for about 40 minutes.
*translation: "several" in husband lingo = about 4-5 :-*