Vegetarian cinnamon sausage is one of the components that provides protein in vegetarian meals. In this article, TasteVN will go to the kitchen to guide you on 2 delicious ways to make vegetarian cinnamon sausage for your nutritious vegetarian meals!
1. Vegetarian cinnamon sausage from wheat flour
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Preparation
5 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Medium
Ingredients for Vegetarian Cinnamon Sausage from Wheat Flour For 440 – 500g of vegetarian cinnamon sausage
Wheat flour 700 gr ( type 13 wheat flour) Seasoning 10 gr (salt/vegetarian seasoning/pepper/cinnamon powder/garlic powder/food coloring/…)
Ingredient Image
How to make Vegetarian Cinnamon Sausage from Wheat Flour
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Mix the wheat flour
Add 700g of type 13 wheat flour and 1 teaspoon of salt into a bowl. Then mix the salt and wheat flour together evenly.
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Knead the dough
Once the flour is mixed evenly, add 400ml of water and mix until the flour absorbs all the water.
Tip: To ensure the flour absorbs water evenly and doesn’t clump, it’s better to pour the water into the flour in several batches. Pour a little, mix well, then add more water, gradually doing this until the flour absorbs all the water.When the flour absorbs all the water, use your hands to knead the dough, kneading thoroughly and evenly until the dough becomes elastic and does not stick to the bowl anymore, then let it rest for 1 hour.
Note:If you find the dough too wet, you can sprinkle more flour and continue kneading.
Kneading and resting the dough is very important; you should knead the dough thoroughly and remember to let it rest. Otherwise, during the washing step, the dough will become too wet or dissolve.
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Wash the dough
Put the dough into a bowl and pour in 1 liter of cool water. Next, use your hands to gently knead the dough inside the bowl of water until you see the dough soften, then pour out all the water.
You can place the dough on a sieve and press to remove excess water.
Next, rinse the dough again like before three more times but just wash and lightly squeeze the dough a few times, then continue to press out the water.
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Mixing the gluten
Once the dough has been pressed dry, divide it into 2 parts and add them one at a time to the mortar along with a bit of seasoning (1 teaspoon of vegetarian seasoning, half a teaspoon of garlic powder, 1/3 teaspoon of cinnamon powder, 1.2 teaspoons of pepper).
Next, use the pestle to pound and mix this gluten until the dough and seasoning are evenly combined, then do the same for the next portion of dough.
Note:- Because wheat flour number 13 has a lot of protein and a natural sweetness, you might not need to add sugar. However, you can add 1 teaspoon of sugar if your family prefers it sweet.
- The amount of seasoning above is quite light because the vegetarian cinnamon sausage can be used to prepare other dishes after being made, but if you want it to be more flavorful when eating, you can increase the seasoning a bit.
- Using a pestle to pound the dough not only helps the dough absorb the seasoning better but also makes the gluten chewier and tastier.
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Shaping and boiling the sausage
Use a piece of non-stick parchment paper, place the gluten on it, and roll it up tightly, then fold both ends of the paper in.
Note: Remember to roll it tightly, don’t leave it too loose.Next, wrap it in aluminum foil on the outside and also fold both ends to make the sausage tighter and more compact.
Once the sausage is shaped, place it in a pot of boiling water to cook for 20 minutes, then remove it and soak it in water to cool quickly.
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Fry the sausage
You dissolve 1/2 teaspoon of orange food coloring in 1.2 tablespoons of water. Then use a brush to evenly coat the sausage.
Add 2 – 3 tablespoons of cooking oil into a pan and turn on the stove to heat it up. When the oil is hot, add the sausage and fry it briefly until the outer layer is crispy, as the sausage has already been boiled, so you don’t need to fry it thoroughly.
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Final Product
The cinnamon sausage after frying has an attractive golden-orange color on the outside, a crispy shell, and a fragrant cinnamon aroma that is very enticing, while the inside is chewy, soft, and smooth. You can eat it with rice or pair it with other dishes like grilled meat vermicelli, bread,…
2. Vegetarian cinnamon sausage made from wheat flour and tofu
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Preparation
2 hours
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Vegetarian cinnamon sausage made from wheat flour and tofu For 300gr of vegetarian sausage
Tofu 400 gr (1 large piece) Wheat gluten flour 30 gr Annatto oil 1 tablespoon Seasoning 10 gr (salt/msg/sugar/vegetarian seasoning…)
-800x400.jpg "2 Ways to Make Delicious Crispy Vegetarian Cinnamon Sausage from Wheat Flour and Tofu 21")
How to make Vegetarian Cinnamon Sausage from gluten flour and tofu
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Boil the tofu
Dissolve 1 tablespoon of salt in water and pour it into the pot. Then add the tofu and boil for 5 minutes.
Once the tofu is boiled, take it out and place it in a sieve, using a pot or some heavy tool to press down for 2 hours to expel excess water from the tofu.
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Mix the flour
You mix 30g of gluten flour with 1/2 teaspoon of seasoning, 1/2 teaspoon of salt, 1 teaspoon of fish sauce, 1.5 teaspoons of sugar, 1/2 teaspoon of ground pepper, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of garlic powder.
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Blend the tofu mixture and wheat flour
You put the tofu into a blender and blend them at a low speed.
Divide the flour into several batches and gradually pour it in while blending with the tofu.
Continue blending until the flour mixture becomes sticky and forms a mass.
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Steam the cake
Use plastic wrap or food wrap to roll the dough into a cylindrical shape, then poke a few holes in the wrap with a toothpick.
Use aluminum foil or banana leaves to wrap an additional layer outside and take it to the steaming workshop, steam for about 35 minutes before taking the rolls out.
Note:- Wrap tightly for a chewier texture.
- You should use banana leaves for wrapping for extra aroma and firmness.
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Fry the rolls
Heat a pan and pour in oil so that the oil layer in the pan is 1cm deep. Next, add 1 tablespoon of annatto oil, stir well, and wait for the oil to heat up.
When the oil is hot, add the rolls to fry, turning them evenly until they are golden and crispy all over. When you see the rolls golden and the skin crispy, take them out to drain the oil and it’s done.
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Final Product
The fried vegetarian sausage once completed has a crispy, appealing orange-yellow crust, while the inside is chewy and soft, very delicious. With this sausage, you can also enjoy it as is or prepare it into many other dishes.
Tips for storing vegetarian cinnamon sausage
The sausage should be eaten right after making it to enjoy its delicious taste.
For uncooked sausage, you can wrap it tightly with plastic wrap, store it in the refrigerator, and when you want to use it, you can steam, fry, or directly prepare it for braised dishes, stir-fried,…
With the method of storing in the refrigerator, you can keep the vegetarian cinnamon sausage for about 1 – 2 weeks.
See more:
Recently, here are 2 vegetarian cinnamon roll recipes shared by TasteVN, hoping you will succeed and have more delicious dishes from this cinnamon roll.
*Refer to images and recipes from the YouTube channel Ghiền nấu ăn and Vành Khuyên Lê.
