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Topic: Back of the Cupboard Food Challenge--Not Quite Vegan Bangers  (Read 211 times)
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kjlutz
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« on: November 24, 2014 01:40:33 PM »

I am a finalist in a radio contest where the goal is to raise money for the food bank, the prize is to win my food fantasy which is to share some cream pies with some federal politicians.  You can read more about the contest here As part of our fundraising we get to participate in challenges to raise more money for our goals.  The challenge last week was to find the 3 oldest items in our pantry and then make a recipe with them. 

Here's the finished product:
 

And here's the recipe/challenge items.
Here's what started me off:


A baked bean mix (it was a gift and actually was simply dried navy beans)
Tofu Miso Soup Mix (which clearly I didnt read the ingredients on it when I bought it because it contains fish and I follow a vegetarian diet)
And Vegetarian Haggis (a gift from my sister 3 years ago; just so we are all on the same page the main ingredients were water, hydrogenated oils, rutabaga, lentils, oatmeal, mushrooms, and seasonings)

And now for my recipe
A big thank you to Chef Mark MacInnis and The Urban Element for originally teaching me how to make Vegan Bangers which gave me the inspiration for this recipe (and the cooking method).  I should add though that Mark MacInnis used much higher quality ingredients in his bangers. 

Ingredients:
2 cups dried navy beans (I only used 2 cups of the cooked beans, so you can use whatever amount of dried beans will yield that; or honestly use canned beans, there is a reason these were at the back of my cupboard, they take FOREVER to cook)
1 package of Miso Soup Mix (if I were to make these again I would omit this and just add some salt or bullion, not only did it contain fish (did I even read the ingredients when I bought it?) but it smelled really gross while cooking)
1 can Vegetarian Haggis
2Tbs ground Flax
6Tbs water
1 cup bread crumbs (could have likely used more, but that was all I had on hand... and they were Italian flavoured so lots of cultural cuisines represented in these bangers)
1/3 cup olive oil (I always use Fair Trade Olive oil which can be purchased at Ten Thousand Villages)
cup tamari
Salt and pepper to taste
Dehydrated garlic to taste (I put in a few shakes)
Dehydrated onion to taste (I put in a few shakes)
Your preferred substance for frying (I used butter making these definitely not vegan, but there are lots of other substances you can fry in)
Potatoes to serve them with

Directions:
1.Soak and Cook the Beans (I used the quick soap method and this still took hours, so in the mean time, play with your kids, do some crafts, call your mom, put your child to bed including stories, and songs, and the worlds best delay tactics, do some dishes, clean the kitchen so your horrible mess isnt in the pictures you are sharing with the CBC... you get the idea, feel free to fill the 3 HOURS this took in whatever way you prefer, or seriously just buy canned beans and skip the trouble)

2. When the beans are about half cooked add the miso soup mix.  (Actually dont, I did this only because of the challenge, and it smelled really really gross).  It does add flavour to the beans though so next time I would use Vegetarian Beef Flavoured Bouillon for this step.  And yes I did use a Scottish Spurtle to stir throughout this process, I wish I could say it was in honour of the Haggis, but really I couldnt find a clean wooden spoon. 



3. Once the beans are cooked, drain most of the remaining water (if any), and use a hand blender to mostly puree the beans.  I dubbed this stage Miso-Bean Mush.
4. Combine the ground flax and water in a small bowl.  Let stand until it thickens. (this is an egg replacer, you can instead use an egg).
5. In a bowl combine 2 cups of miso-bean mush, bread crumbs, haggis, olive oil, tamari, the flax mixture, and seasonings.  Mix with a spoon, spurtle, or your hands. 



6. Form your bangers.  Make small sausage shapes with the mixture.  Wrap in Plastic Wrap.  (I did my best to wrap them like we recently saw on an episode of Making Stuff on TVOKids, so I linked them, but they will wrap better if you wrap each one individually).



7. Gently poach the bangers for 20-30 minutes (they might have needed longer but since they started poaching at 10:30 pm I called them cooked enough).  While they are cooking make some mashed potatoes to serve them with.



8.  Take them out of the water and unwrap them.  Pan fry the bangers to give them a nice crispy exterior. 



And Enjoy!





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lady4feet
« Reply #1 on: November 24, 2014 05:59:17 PM »

This sounds like a really interesting challenge! It would be a good one to do on a regular basis, how do things end up lost in there? Had to look up what haggis are.

A tip on cooking dried beans (well I guess it still takes forever but it isn't as labor intensive in my opinion), slow cooker! You don't have to soak them, which is why I think dried beans can be such a pain. I normally put them on low in the morning and they are done when I get home from work, then I can whip up whatever bean focused recipe I want.

Good luck on your competition!
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« Reply #2 on: Today at 07:48:55 AM »

I shouldn't read these kinds of posts when I'm hungry.  Love bangers and mash!

I have to say I'm not surprised the beans took forever to cook, since they were one of the oldest things in your pantry.  The older they are, the longer they take to soften up.    But I add a hearty second to using the slow cooker for beans.
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kjlutz
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« Reply #3 on: Today at 06:25:50 PM »

thanks for the tips
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