Recipes

The Vegan Curry-in-a-Sandwich

The Vegan Curry-in-a-Sandwich

Tired of the same old sandwich? Get ready for a taste explosion! This creamy, flavorful Curried Tofu Sandwich Filling is here to rescue your lunch break. It’s a delightful, plant-based twist on a classic, transforming simple tofu into a rich and zesty spread. Whether you’re using it for sandwiches, dipping your favorite crackers, or just eating it by the spoonful, this filling is so good, it might just become your new obsession.
Couverts4
Preparation 10 minutes
Preparation time:5 minutes
estimated costs pp $2 per person
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Equipment

  • medium mixing bowl
  • spoon
  • Saucepan (for simmering tofu)

Ingredients

  • 56 g vegan mayonnaise store-bought or homemade
  • 30 ml white balsamic vinegar
  • 9 g mild curry powder
  • ¼ tsp ground black pepper or pinch cayenne pepper to taste
  • ½ tsp fine sea salt
  • 40 g raisins
  • 38 g granulated or coarsely chopped peanuts
  • 12 g chopped scallion optional
  • 340 g extra-firm tofu drained, simmered, cooled, and crumbled

Instructions

  • In a medium bowl, combine the mayonnaise, vinegar, curry powder, black pepper or cayenne, salt, raisins, peanuts, and scallion, if using.
  • Add the crumbled tofu and stir until well mixed.
  • Chill before serving.
  • Use as a sandwich filling, a dip for crackers, or a flavorful side dish.

Notes & Wine Advice

Serving Tip:
This versatile filling can be served in many ways. It’s perfect on whole-grain bread for a hearty sandwich, in a wrap for a quick lunch, or as a flavorful dip with fresh vegetables and crackers.
Wine Advice:
For a dish this creamy and packed with curry flavor, you need a wine that can handle its strong personality. A lightly chilled Sauvignon Blanc with its crisp acidity and citrus notes would be a fantastic partner, beautifully cutting through the richness. Alternatively, a fruity Gewürztraminer would be a perfect match, as its lychee and spice notes would playfully complement the curry and raisins.

Nutrition values

Calories: 180 kcal | Carbohydrates: 12 g | Protein: 11 g | Fat: 11 g | Sugar: 6 g
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Course; Dips / Sandwich toppings / Side Dish
Cuisine; India
Diets; Gluten-Free / Lactose Free / Vegan / Vegetarian

Thai Tofu

Thai Tofu

This flavorful Thai-inspired tofu is coated in a rich peanut sauce with a hint of spice—perfect with steamed greens and rice.
Couverts2
Preparation 5 minutes
Preparation time:10 minutes
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Equipment

  • Small mixing bowl, Whisk, Skillet, Spatula

Ingredients

  • ¼ cup 60 ml vegetable broth or water
  • 1½ teaspoons cornstarch
  • 1½ tablespoons 24 g crunchy or creamy natural peanut butter
  • 1 teaspoon hot chili oil
  • 1½ teaspoons Sucanat
  • 1½ teaspoons seasoned rice vinegar
  • 1 tablespoon 15 ml tamari
  • 1 tablespoon 15 ml peanut oil
  • 8 ounces 227 g super-firm or extra-firm tofu, pressed, drained, and cubed

Instructions

  • In a small bowl, whisk together the vegetable broth and cornstarch until dissolved.
  • Add the peanut butter, chili oil, Sucanat, rice vinegar, and tamari, whisking until smooth.
  • The mixture may look thick initially.
  • Heat the peanut oil in a skillet over medium-high heat.
  • Add the cubed tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 minutes.
  • Reduce the heat to medium and pour the peanut butter sauce over the tofu.
  • Stir well and cook for about 2 minutes, until the tofu is fully coated and the sauce thickens.
  • Serve hot over steamed greens, rice, or rice noodles.

Notes & Wine Advice

Serving Tip:
Serve with a side of jasmine rice and a sprinkle of crushed peanuts for extra texture.
Wine Advice:
Pair with an off-dry Riesling or a light Thai beer to balance the heat and richness.

Nutrition values

Calories: 280 kcal | Carbohydrates: 14 g | Protein: 18 g | Fat: 18 g | Sugar: 4 g
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Course; Main Course / Stir-fry / Wok / Vegetables
Cuisine; Thailand
Diets; Diabetic / Gluten-Free / Pescatarian / Vegan / Vegetarian

Golden Tofu Sticks

Golden Tofu Sticks

Tired of soggy, sad fries? Say hello to a crispy revolution with these delicious and healthy Crispy Tofu Fries! They’re a game-changing alternative to traditional fries, with a satisfying crunch and a tender interior. This recipe will have you dipping, snacking, and pairing your way to a guilt-free happy place. Who needs potatoes when you have golden, crispy tofu?
Couverts4
Preparation 10 minutes
Preparation time:50 minutes
estimated costs pp $2 per person
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Equipment

  • Large rimmed baking sheet
  • medium saucepan
  • Paper towels

Ingredients

  • 340 g extra-firm tofu drained, simmered, cut into 14 fries, and patted dry
  • 15 ml peanut oil
  • 1 tsp fine sea salt
  • 6 g mild to medium curry powder
  • 1 tsp dried basil optional
  • 21 g agave nectar optional

Instructions

  • Preheat the oven to 200°C (400°F).
  • Simmer the tofu: Cover the tofu with water in a medium saucepan, bring to a boil, and let simmer for 5 minutes.
  • Drain well and pat dry.
  • Coat the tofu fries with peanut oil, sea salt, curry powder, basil (if using), and agave nectar (if using).
  • Arrange the fries on a large rimmed baking sheet in a single layer.
  • Bake for 25 minutes, then flip the tofu fries over.
  • Bake for another 25 minutes, or until the fries are extra crispy.
  • Serve hot with your favorite dipping sauce.

Notes & Wine Advice

Serving Tip:
These crispy tofu fries are perfect for dipping! Try them with a spicy sriracha mayo or a tangy tamarind chutney for an extra burst of flavor. They also make an excellent side dish for any main course.
Wine Advice:
For a snack this crisp and flavorful, you need a wine that’s equally refreshing. A crisp white wine like a Sauvignon Blanc is a perfect pairing, as its zesty, citrusy notes will cut through the richness of the tofu and complement the curry powder beautifully. For an elegant and unexpected twist, a light, citrusy sake would be a fantastic choice. It’s a combination that’s sure to make your snack time a little more interesting!

Nutrition values

Calories: 180 kcal | Carbohydrates: 6 g | Protein: 14 g | Fat: 12 g | Sugar: 2 g
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Course; Side Dish / Snack / Vegetables
Cuisine; Japanese
Diets; Gluten-Free / Low Carb / Vegan / Vegetarian

Smoky ‘Bacon’ Seitan Burgers

Smoky ‘Bacon’ Seitan Burgers

Get ready for a barbecue game-changer! These smoky, protein-packed vegan Beefy Bacon Burgers are here to prove that you can get all the savory, meaty satisfaction you crave without the meat. With a crispy exterior and a tender, flavorful interior, they hold up perfectly on the grill. They’re so good, you’ll be the star of the cookout, and nobody will even suspect they’re plant-based!
Couverts6
Preparation 15 minutes
Preparation time:10 minutes
estimated costs pp $2 per person
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Equipment

  • grill
  • Mixing bowl
  • microwave-safe bowl
  • plastic wrap

Ingredients

  • 100 g TVP granules
  • 235 ml water
  • 30 ml steak sauce
  • 15 ml liquid smoke
  • 60 ml canola or other vegetable oil
  • 85 g creamy natural peanut butter
  • 72 g vital wheat gluten flour
  • 50 g imitation bacon bits store-bought or homemade
  • 30 g nutritional yeast
  • 7 g paprika
  • 6 g garlic powder
  • 1 tsp ground black pepper

Instructions

  • Reconstitute the TVP by mixing it with water, steak sauce, and liquid smoke in a microwave-safe bowl.
  • Cover tightly with plastic wrap and microwave on high for 5 minutes.
  • Alternatively, pour boiling water over the mixture, cover, and let stand for 10 minutes.
  • Stir in the oil and peanut butter until well combined.
  • In a separate bowl, mix together the wheat gluten, bacon bits, nutritional yeast, paprika, garlic powder, and black pepper.
  • Add the TVP mixture to the dry ingredients and knead until well incorporated.
  • Cover and let stand for 20 minutes.
  • Form into 4 to 6 patties.
  • If grilling, cook for 5 to 7 minutes per side.
  • If pan-frying, heat a small amount of oil in a pan and cook for 3 to 5 minutes per side.
  • For a firmer texture, bake at 180°C (350°F) for about 20 minutes before pan-frying.
  • Serve on a toasted bun with vegan mayo and your favorite toppings.

Notes & Wine Advice

Serving Tip:
For a classic barbecue meal, serve these burgers on a toasted bun with crisp lettuce, sliced tomato, and onion. A side of crispy sweet potato fries and a fresh coleslaw will complete the experience.
Wine Advice:
This smoky, rich burger calls for a wine that’s ready to play. A bold red wine like a Zinfandel is a perfect choice, as its dark fruit flavors and spicy notes will stand up to the smoky barbecue taste and the savory bacon bits. If you’re looking for something more casual, a smoky craft beer would be a perfect partner. It’s a pairing that’s sure to make your barbecue a legendary one!

Nutrition values

Calories: 250 kcal | Carbohydrates: 14 g | Protein: 18 g | Fat: 14 g | Sugar: 2 g
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Course; Burgers / Main Course / Meat substitutes / Snack / Vegetables
Cuisine; American
Diets; High-Protein / Lactose Free / Vegan / Vegetarian

The Ultimate Veggie Burger

The Ultimate Veggie Burger

Get ready to fire up the grill! These hearty Black Bean Grillers are the perfect grill-worthy alternative for vegans and vegetarians, packed with so much smoky barbecue flavor they’ll make you forget all about meat. They have a satisfyingly firm texture and a delicious taste that’s pure summer perfection. So grab your tongs, because this is one burger that’s ready to sizzle!
Couverts6
Preparation 10 minutes
Preparation time:10 minutes
estimated costs pp $2 per person
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Equipment

  • grill
  • Mixing bowl
  • microwave-safe bowl
  • plastic wrap

Ingredients

  • 100 g TVP granules
  • 235 ml water
  • 15 ml soy sauce
  • 425 g black beans drained and rinsed
  • 72 g vital wheat gluten flour
  • 60 ml barbecue sauce plus more for basting
  • 15 ml liquid smoke
  • ½ tsp black pepper
  • 32 g creamy natural peanut butter

Instructions

  • Reconstitute the TVP by mixing it with the water and soy sauce in a microwave-safe bowl.
  • Cover tightly with plastic wrap and microwave on high for 5 minutes.
  • Alternatively, pour boiling water over the TVP and soy sauce, cover, and let stand for 10 minutes.
  • Once cool enough to handle, add the beans, wheat gluten, 60 ml barbecue sauce, liquid smoke, pepper, and peanut butter to the reconstituted TVP.
  • Mash together with your hands until the mixture is uniform and most of the beans are mashed.
  • Form the mixture into 6 patties.
  • Grill the patties on the barbecue for about 5 minutes per side, brushing with additional barbecue sauce as you go.
  • Alternatively, pan-fry them in a bit of oil, then top with extra barbecue sauce.
  • Serve on a bun with your favorite toppings.

Notes & Wine Advice

Serving Tip:
Serve these delicious burgers on a fresh bun with your favorite toppings like lettuce, tomato, and onion. For a complete meal, pair them with a fresh side salad or some grilled vegetables.
Wine Advice:
When you have a burger this smoky and savory, you need a drink that can keep up! A crisp, light white wine like a Sauvignon Blanc would be a fantastic choice. Its zesty acidity and herbaceous notes will cut through the richness of the barbecue sauce and perfectly complement the smoky flavor. Of course, you can’t go wrong with a classic cold beer—it’s the perfect way to make this meal a true summer barbecue experience!

Nutrition values

Calories: 220 kcal | Carbohydrates: 25 g | Protein: 12 g | Fat: 8 g | Sugar: 5 g
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Course; Burgers / Main Course / Meat substitutes / Snack / Vegetables
Cuisine; American
Diets; Lactose Free / Vegan / Vegetarian

German-Style Seitan Dogs

German-Style Seitan Dogs

Put on your lederhosen and get ready to celebrate, because this homemade Oktoberfest Wieners recipe is here to bring the beer garden to your kitchen! This isn’t just a hot dog; it’s a celebration of German flavors, with a perfect savory balance and a delightful texture. They’re so authentic, you’ll be tempted to grab a stein of beer and start singing “Ein Prosit” before you even take a bite. It’s all the fun of Oktoberfest without the meat!
Couverts12
Preparation 15 minutes
Preparation time:40 minutes
estimated costs pp $2 per person
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Equipment

  • Baking sheet
  • foil
  • Mixing bowls

Ingredients

  • 288 g vital wheat gluten flour
  • 30 g nutritional yeast
  • 6 g garlic powder
  • 6 g onion powder
  • 4 g dried parsley or 12 g fresh
  • 1 tsp ground black pepper
  • 235 ml vegetable broth
  • 71 g sauerkraut
  • 60 ml canola or vegetable oil

Instructions

  • Preheat the oven to 180°C (350°F).
  • Mix together the wheat gluten, yeast, garlic and onion powders, parsley, and black pepper.
  • In a separate bowl, whisk together the vegetable broth, sauerkraut, and oil.
  • Add the wet ingredients to the dry and mix until uniform.
  • Your mixture will be wet, not at all like a bread dough.
  • If your mixture is too dry, add a bit more veggie broth.
  • Divide the dough into 8 to 12 pieces, depending on how large you like your wieners.
  • Tear off 8 to 12 pieces of aluminum foil, about 15 × 30 cm (6 × 12 inches).
  • Form each piece of dough into a sausage shape and place near the long edge of the foil.
  • Roll up the foil and twist the ends tight.
  • Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
  • Remove from the oven and let cool before unwrapping.
  • Enjoy as you would any hot dog!

Notes & Wine Advice

Serving Tip:
For a true Oktoberfest experience, serve these delicious wieners with a generous dollop of mustard, a side of crisp pickles, and, of course, a pile of warm sauerkraut!
Wine Advice:
While a light German beer like a pilsner or a wheat beer is the classic pairing for this dish, a wine can also join the party! A crisp, dry Riesling with a hint of sweetness would be an excellent choice. Its bright acidity and fruity notes will cut through the richness of the sausage and perfectly complement the tangy sauerkraut. It’s a pairing that’s sure to get you singing!

Nutrition values

Calories: 160 kcal | Carbohydrates: 18 g | Protein: 10 g | Fat: 6 g | Sugar: 2 g
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Course; Meat substitutes / Snack / Vegetables
Cuisine; Germany
Diets; Lactose Free / Nut Free / Vegan / Vegetarian

Patriotic Plant-Based Dogs

Patriotic Plant-Based Dogs

Planning a Fourth of July barbecue? Forget the classic hot dogs and celebrate your independence from meat with these incredible Independence Day Wieners! These healthy, savory hot dog alternatives are packed with a smoky flavor that’s perfect for a summer cookout. They’re so good, even the most dedicated carnivores won’t be able to tell the difference.
Couverts12
Preparation 15 minutes
Preparation time:40 minutes
estimated costs pp $2 per person
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Equipment

  • Baking sheet
  • foil
  • Mixing bowls

Ingredients

  • 288 g vital wheat gluten flour
  • 120 g whole wheat pastry flour
  • 14 g smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • 355 ml water
  • 120 ml canola or vegetable oil
  • 60 ml soy sauce or tamari
  • 84 g brown rice syrup or agave nectar
  • 33 g tomato paste
  • 15 ml liquid smoke

Instructions

  • Preheat the oven to 180°C (350°F).
  • Mix together the flours, paprika, garlic powder, onion powder, and turmeric.
  • In a separate bowl, whisk together the water, oil, soy sauce, syrup, tomato paste, and liquid smoke.
  • Add the wet ingredients to the dry and mix until uniform.
  • Your mixture will be wet, not at all like a bread dough.
  • Divide the dough into 8 to 12 pieces, depending on how large you like your wieners.
  • Tear off 8 to 12 pieces of aluminum foil, about 15 × 30 cm (6 × 12 inches).
  • Form each piece of dough into a sausage shape and place near the long edge of the foil.
  • Roll up the foil and twist the ends tight.
  • Place the seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
  • Remove from the oven and let cool before unwrapping.
  • Enjoy as you would any hot dog!

Notes & Wine Advice

Serving Tip:
Serve these with all your favorite hot dog toppings! Think classic ketchup and mustard, relish, or a vibrant slaw for a festive Fourth of July treat.
Wine Advice:
For a hot dog substitute that’s this savory and smoky, you need a wine that can bring a little party to the barbecue. A light, crisp white wine like an unoaked Chardonnay would be a perfect partner. Its clean, bright flavors will beautifully complement the smokiness and won’t get lost in the condiments. A chilled rosé would also be a fantastic choice, making your cookout truly unforgettable.

Nutrition values

Calories: 150 kcal | Carbohydrates: 20 g | Protein: 10 g | Fat: 6 g | Sugar: 5 g
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Course; Meat substitutes / Snack / Vegetables
Cuisine; American
Diets; Lactose Free / Nut Free / Vegan / Vegetarian

Smoky Seitan Ham

Smoky Seitan Ham

Craving that classic Black Forest ham flavor but without the meat? Say hello to this delightful Ham Fauxsage! This savory, sweet, and smoky “ham” substitute is a miracle of modern kitchen wizardry, delivering a taste and texture that’s almost too good to be true. Perfect for slicing thin for sandwiches, dicing for frittatas, or adding to your favorite pizza. This is one imposter you’ll be happy to have on your plate.
Couverts1
Preparation 10 minutes
Preparation time:45 minutes
estimated costs pp $2 per person
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Equipment

  • Baking sheet
  • foil
  • Mixing bowl

Ingredients

  • 60 g garbanzo or fava bean flour
  • 72 g vital wheat gluten flour
  • 120 ml water or veggie broth
  • 60 ml canola or vegetable oil
  • 14 g packed brown sugar
  • 15 g nutritional yeast
  • 24 g tomato paste
  • ½ to 1 tsp liquid smoke to taste
  • ½ tsp black pepper
  • ¼ tsp salt

Instructions

  • Preheat the oven to 180°C (350°F).
  • In a mixing bowl, mix together all the ingredients until a nice goopy mixture forms.
  • Let rest for 5 minutes.
  • Roll into a log.
  • Wrap in foil, twisting the ends tightly closed.
  • Place on a baking sheet, seam side down, and bake for about 45 minutes, or until nice and firm.
  • Let cool before unwrapping.
  • Store in an airtight container in the refrigerator for up to 1 week, or freeze indefinitely.

Notes & Wine Advice

Serving Tip:
This faux ham is incredibly versatile! Try it sliced thin for a delicious sandwich, diced as a topping for pizzas, or crumbled into a tofu frittata for a savory, smoky kick.
Wine Advice:
For a ham substitute that’s this smoky and savory, you need a wine that can stand up to all that flavor. A crisp, dry white wine like a Sauvignon Blanc would be a fantastic choice. Its vibrant acidity and citrus notes will cut through the richness and complement the smoky, sweet flavors beautifully. It’s a pairing that makes a casual sandwich feel like a culinary event!

Nutrition values

Calories: 150 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 6 g | Sugar: 4 g
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Course; Meat substitutes / Side Dish / Snack / Vegetables
Cuisine; Germany
Diets; Lactose Free / Nut Free / Vegan / Vegetarian

Thai-Inspired Apple Sausage

Thai-Inspired Apple Sausage

Tired of the same old protein? Get ready to take your taste buds on an adventure with this unique and delicious Apple Curry Fauxsage! This plant-based sausage is an unexpectedly brilliant fusion of sweet apples and savory, spicy green curry. It's the perfect way to add a flavorful protein boost to your stir-fries, noodle bowls, or rice dishes. It's so good, you'll be calling for an encore!
Couverts4
Preparation 15 minutes
Preparation time:1 hour 30 minutes
estimated costs pp $3 per person
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Equipment

  • Baking sheet
  • foil
  • Large bowl
  • medium bowl
  • oven
  • Whisk

Ingredients

  • 30 g nutritional yeast
  • ½ tsp ground cumin
  • 1 tsp fine sea salt
  • 1 tbsp dried basil
  • 15 g green curry paste
  • 15 ml pure maple syrup
  • 30 ml canola oil
  • 160 ml water
  • 113 g unsweetened applesauce
  • 180 g vital wheat gluten flour

Instructions

  • Preheat the oven to 170°C (325°F).
  • In a large bowl, whisk together the wheat gluten, nutritional yeast, cumin, salt, and basil.
  • In a medium bowl, whisk together the applesauce, oil, water, curry paste, and maple syrup until combined.
  • Pour the wet ingredients into the dry ingredients and stir with a spoon.
  • Then, knead the dough by hand for a couple of minutes.
  • Let the dough rest for 5 minutes.
  • Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
  • Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
  • Carefully remove the foil and let cool before storing in the fridge or freezer.

Notes & Wine Advice

Serving Tip:
This fauxsage is a fantastic protein boost for many dishes. Slice it and pan-fry until crispy before sprinkling it over stir-fries, noodle dishes, or rice bowls.
Wine Advice:
Pairing a wine with curry can be tricky, but it’s a delicious challenge! A crisp Riesling from Germany or a spicy Gewürztraminer is a perfect match. Their subtle sweetness and vibrant acidity will cut through the heat of the green curry while complementing the apple’s sweetness. This pairing is so good, you might just find yourself singing its praises!

Nutrition values

Calories: 210 kcal | Carbohydrates: 16 g | Protein: 25 g | Fat: 5 g | Sugar: 4 g
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Course; Meat substitutes / Side Dish / Snack
Cuisine; Thailand
Diets; Soy Free / Vegan / Vegetarian

The Great Pumpkin Fauxsage

The Great Pumpkin Fauxsage

When the leaves start to turn and the air gets crisp, you need a meal that's just as cozy. This delightful Pumpkin Fauxsage is a hearty, protein-packed seitan sausage that brings all the warm spices of autumn to your plate. It's the perfect companion for a spooky Halloween stew, a savory pizza topping, or a festive sandwich. It’s so delicious, you’ll want to make it the star of every fall feast!
Couverts4
Preparation 15 minutes
Preparation time:1 hour 30 minutes
estimated costs pp $3 per person
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Equipment

  • Baking sheet
  • foil
  • Large bowl
  • medium bowl
  • oven
  • Whisk

Ingredients

  • ¼ tsp grated nutmeg
  • ¼ tsp cayenne pepper to taste
  • ½ tsp ground white pepper to taste
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tsp dried minced onion or 1 tsp onion powder
  • 2 tsp dried sage
  • 12 g Sucanat or 15 ml pure maple syrup
  • 30 ml walnut or canola oil
  • 30 g nutritional yeast
  • 92 to 122 g pumpkin purée depending on thickness
  • 180 ml vegetable broth
  • 216 g vital wheat gluten flour

Instructions

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • In a large bowl, whisk together the wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne, nutmeg, and Sucanat.
  • In a medium bowl, whisk together the vegetable broth, ¼ cup plus 2 tablespoons pumpkin purée, and oil.
  • Pour the wet ingredients into the dry ingredients and stir with a spoon.
  • Then, knead the dough by hand for a couple of minutes.
  • If the dough is too dry, incorporate the remaining 2 tablespoons of pumpkin purée.
  • Let it rest for 5 minutes.
  • Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
  • Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
  • Carefully remove the foil and let cool before storing in the fridge or freezer.

Notes & Wine Advice

Serving Tip:
This fauxsage is incredibly versatile. Serve it sliced on sandwiches, crumbled into a hearty autumn stew, or grilled as a savory protein option.
Wine Advice:
For a sausage with such warm, autumnal spices, you need a wine that can match its cozy vibe. A medium-bodied Pinot Noir with its earthy notes and bright red fruit is a perfect companion. It will complement the pumpkin and spices without overpowering them. For a more adventurous pairing, try a rich Syrah. Its smoky, peppery flavors will add an extra layer of depth to the sausage, making every bite an unforgettable experience.

Nutrition values

Calories: 220 kcal | Carbohydrates: 18 g | Protein: 27 g | Fat: 5 g | Sugar: 3 g
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Course; Meat substitutes / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan / Vegetarian