VeggieTalk

Generally, I’m not that big on meat substitutes. I never liked meat, so I’m not that drawn to its imitators. I’m not against the concept, though; I think meat substitutes help people make the transition and they provide variety and convenience for every meal of the day.

I’m a little concerned about one of the primary ingredients in many of these products—soy protein isolate. From what I know, this is a highly processed food, and not listed in ingredients as organic. And while I found many, many more positive articles than negative while poking around for information on soy protein, I would personally rather use more natural soy products (tofu, tempeh, soymilk, etc.) than manufactured ones.

Tofurky sausages are made primarily of tofu and wheat gluten, and most of the ingredients listed are organic. No soy protein is used in them. They’re delectably spicy, and can be used in a number of ways to make a quick, fun meal. Sliced and sauteed, they’re great on pizza; I’ve used them to make vegan jambalaya; and served simply to add some zippy protein to the plate. I especially like the Italian style sausages, though I’ve enjoyed the Kielbasa style as well

The other night I imagined them with sweet caramelized onions, sauerkraut (a traditional pairing), and a mellow mustard sauce. This was, truth be told, kind of “guy food,” and the three guys in my house liked it in a big way. I used Real Pickles naturally fermented sauerkraut, which is great for the digestive system—Americans eat little in the way of fermented foods.

This makes for a tasty, quick meal served with some sort of potato dish, or better yet, sweet potatoes, and a bountiful big salad.

“Sausage” Heroes with Sauerkraut and Carmelized Red Onion

Makes 4

This would also be good served on small, whole-grain hero rolls.

• 1 1/2 tablespoons olive oil
• 2 medium red onions, quartered and thinly sliced
• One package (4 links) Tofurkey sausage, any flavor
• 1 cup naturally fermented sauerkraut
• 1 teaspoon natural granulated sugar
• 1/4 cup vegan mayonnaise
• 1/4 cup plain soy yogurt
• 2 teaspoons yellow or Dijon-style mustard
• 2 tablespoons rice milk or plain soy milk
• Poppy seeds for topping, optional
• Minced chives for topping, optional

Heat the oil in a medium skillet. Add the onions and saute over low heat, stirring frequently, until soft and golden, about 15 minutes.

Meanwhile, heat a griddle or wide skillet and spread a little oil very sparingly over the surface, or spray with olive oil cooking spray.

Split the sausage links in half lenthwise and cook on the griddle over medium heat, about 5 minutes per side, or until touched with light brown spots.

Combine the mayonnaise, yogurt, mustard, and rice milk in a small bowl and whisk until completely smooth. Transfer to a small spouted container, if desired.

When the onions are done, stir in the sauerkraut and sugar and cook over medium-low heat for 5 minutes longer.

To assemble, place two sausage halves face up on each plate. Divide the onion and sauerkraut mixture over them. Drizzle a little of the mustard sauce on top of that; then, sprinkle each serving with poppy seeds and/or chives, if desired. Serve at once. Pass around the extra mustard sauce.