Regular giveaways were held at the Vegan MoFo headquarters during the month of September and I was one of the lucky winners! I won a selection of Vegusto products. Vegusto are a Swiss company specializing in “meat and cheese alternatives”, all entirely vegan, free from artificial colours, flavours and preservatves, soya free and palm oil free.
I do prefer to stick to whole foods most of the time and haven’t really tried any of the meat or cheese “alternative” products out there, but I’d heard a lot of great things about Vegusto and was keen to give them a go.
I’ll be sharing what I’ve made with the other products and my thoughts on them over the coming days, but to start here’s a recipe which turned out really tasty, and which I made using their sausages . If you can’t find Vegusto where you live then try it using another brand of vegan sausages or make your own seitan sausages.
This Sausage, Lentil & Prune Stew is perfect winter comfort food. It’s hearty, filling and full of goodness.
Don’t be put off by the prunes! I know so many people associate them with their grannies, but, even if you don’t eat them normally ( I personally love them, as a snack instead of dried apricots or dates, or stewed with a cinnamon stick and orange slices) I promise they work in this dish and add a lovely richness and little bursts of sweetness, almost like in a tagine.
Vegan Sausage, Lentil & Prune Stew:
(Adapted from Hugh Fearnley-Whittingstall for The Guardian)
1T Olive oil (divided)
1/2 Onion, thinly sliced
1 small stick of celery, chopped (on the bias)
1 small carrot, chopped (on the bias)
1 large Vegusto sausage, or 2-3 regular-size vegan sausages, cut into slices (on the bias)
1/4C Puy lentils (green or brown would also be fine, but you may need to adjust cooking time accordingly)
1/3C Whole dried prunes (the soft-kind)
3/4C Vegetable broth
Sprig of fresh thyme
Salt + Pepper
Warm a pan with 1/2T olive oil over medium heat, add the onion and a pinch of salt and cover to cook for 10 minutes until very soft, stirring occasionally. Add the celery and carrots, re-cover and continue to cook for another 10 minutes until all the vegetables are soft.
Meanwhile, fry the sausage(s) in the remaining olive oil in a frying pan over high heat, flipping to brown all over.
Add the lentils, broth, prunes and thyme and stir gently. Top with the browned sausage, cover and simmer on low for approx 30 minutes until the lentils are cooked through and most of the liquid has been absorbed.
Season with salt and pepper to taste.
Obviously it’s been quite a long time since I’ve had meat but this sausage really hit the mark for me. It’s got a great texture, firm but not overly chewy and with a delicious savoury flavour. I used the “Farmhouse-style” sausage (as that’s what I received) which is reminiscent of a frankfurter, but think their “Herb” or “Onion” sausages might have been more fitting.
Have you ever tried Vegusto products? Or do you like any vegan cheeses or meats?
Looking forward to sharing my experiences with the other products I was able to try.