Vegan Sucuk Recipe
Among the vegan recipes I have tried so far, vegan sucuk is the one which makes me the most happy. It gives tremendous results both visually and in terms of taste. In my opinion, the only downside to the recipe is that it contains tapioca starch, which is not available in all kitchens. Tapioca starch gives a very elastic structure to the recipe in which it is used.
I explained this before in the vegan mozzarella recipe. The thing that gives the consistency of the mozzarella recipe is the tapioca starch, it is also the same in this recipe. Sucuk has a unique elastic consistency. Tapioca starch does not give the exact same consistency. In general, vegan sucuk is not that hard. But looking at the ingredients used, it helps to give the best result that can be achieved with these ingredients. If you are vegan, tapioca flour will be a product you will need in many alternative recipes. For this reason, although it is not very economical for one-time purchase, the price will be satisfactory in terms of performance as you will use it many times in too many recipes.
As I said at the beginning, the most successful points of the recipe are its appearance and taste. Considering that what gives the taste of real sucuk is a good spice mixture, it can be seen that it is not impossible to obtain the taste of sucuk without using meat. However, considering the fact that the same flavor can be obtained without using any spice mixture in the vegan mayonnaise recipe, it can be claimed that the taste is quite independent of the material in some cases.
In the vegan sucuk recipe, I prefer red beans to add color. If you wish, you can also use white beans. It will not have any effect on consistency. I use the bulgur to give it a light granular structure. If you have a gluten allergy, you may not use it, but I would recommend you not to take it out for any other excuse. Similarly, I recommend sticking to other ingredients. After preparing the mixture, do not forget to taste it and adjust the salt and the amount of spices according to your taste.
- 200 g of boiled red beans,
- 100 g of boiled beets,
- 1/2 cup dried tomatoes,
- 2 tablespoons of bulgur,
- 1 tablespoon of finely ground walnuts,
- 1 tablespoon of tapioca starch,
- 3 cloves of garlic,
- 1 heaped tsp of pepper flakes,
- 1 tsp of paprika,
- 1/2 tsp of cumin,
- 1/2 tsp of black pepper,
- 1/2 tsp of allspice,
- Pour boiling water over dried tomatoes and let them soften,
- Drain the water,
- Take the dried tomatoes, beets and beans into a food processor and pulse until they reach a creamy consistency,
- Add the tapioca starch to the mixture and pulse until it is completely mixed,
- Take the mixture into a sauce pan,
- Add bulgur, walnuts and salt and mix,
- Cook on low heat, stirring constantly, until it gets quite dense (the bottom will be very inclined to stick, stir by scraping the bottom),
- Turn the heat off and add the garlic, pepper flakes, paprika, black pepper, cumin and allspice and mix well,
- After the mixture reaches to room temperature, wrap it in cling film and shape it into a sausage,
- You can store it in the refrigerator for a week, freeze it for up to 6 months.