Vegan Merguez – Spicy Moroccan Sausage

This recipe is a vegan version of the traditional oriental sausage which is very popular in North Africa. Merguez is spiced differently, depending on country and region. My recipe is influenced by Moroccan cuisine and its huge varieties of herbs and spices. One major ingredient that adds the typical taste to Merguez is Harissa paste. It is an ingredient that I always have in my fridge, as it adds so much flavor and spice to a lot of dishes.

Merguez is ideal for stir-fries, pizza, to spice up spaghetti sauce, shawarma, sandwiches, and much more. Try it as a topping for any savory dish: cut in in very small pieces and fried crispy in a pan, it adds a little extra to mac and cheese, pizza, veggies, french fries, or any dish you like. Also, I recommend trying it with a slice of artisan bread and marinated olives, you will love it!

The preparation takes a bit of time, I admit – but it is worth it! And because of that, I created a recipe for a bigger batch of sausages. To save time and work, I always prepare more than I need and freeze them as a whole or sliced. It comes in very handy for making pizza and other meals. You will have a delicious ingredient at hand that you only need to take out of the freezer. Whether you are making your pizza from scratch or a frozen one from the store, this sausage is always a tasty topping addition.

With this recipe you should get 6 bigger or 8 smaller sausages. You will love it!

Yield: 6-8 sausages

Merguez – Spicy Oriental Sausage

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This sausage is a plant-based version of the traditional oriental sausage which is very popular in North Africa. Merguez is spiced differently, depending on the region. My recipe is influenced by the Moroccan and its huge varieties of herbs and spices. One major ingredient that adds the typical taste to Merguez is Harissa paste. It is an ingredient that I always have in my fridge, as it adds so much flavor and spice to a lot of dishes.

Prep Time 1 hour

Cook Time 40 minutes

Total Time 1 hour 40 minutes

Ingredients

• 3 cups water
• 2 Tbsp low sodium veggie broth powder (or cubes)
• 1 Tbsp Marmite
• 2 Tbsp Onion Salt
• 1 tsp Salt
• 1 cup quinoa
• 2 Tbsp chia seeds
• 1 cup chickpea flour
• 1 cups instant oatmeal
• 1 cup kidney beans
• 3 Tbsp tomato paste
• 4 Tbsp Harissa paste
• 3 cloves of garlic
• ¼ cup minced coriander
• 1 tsp ground black pepper
• 1 tsp cumin
• 2 tsp smoked paprika
• 2 Tbs olive oil
• ¼ cup coconut oil
• 1 tsp lemon juice
• 1 cup red beet juice
• 2 Tbsp nutritional yeast
• 2 cups seitan flour
• A stovetop steam pot

Instructions

Mix in a cooking pot: water, veggie broth powder, marmite, and onion salt. Bring to cook, then reduce the temperature to low. Add quinoa and chia seeds, let simmer for 5 minutes, then turn the heat off and let soak for another 5 minutes.

Place all other ingredients - except the seitan - in a blender and blend to a soft consistency. Then use a spatula and place the mix in a mixing bowl.

Now add the mixture of quinoa and chia and mix again. Add the seitan and use your hand to knead until the consistency is firm enough to proceed.

Now cut the mass in 6 to 8 even pieces. Shape each piece into a sausage and roll tightly in aluminum foil and roll the ends as if you wrap a candy.

Fill your steam pot with 2 inches of water, place the wrapped sausages in the upper part, cover, and let cook. Turn the heat down to low and let simmer at low temperature for 30 minutes. If necessary, add hot water.

After cooking, let cool down for 5 minutes. Unwrap the sausages and let them cool down completely. I recommend storing one in a sealed container in your fridge (up to 1 week) and the rest in the freezer.