Glamorgan Sausages and my vegan take on them is that they bare a slight sweetness borne by the melding of the sweated leeks, the soft taste of the cauliflower and vegan cheese; have a slight punchy taste of mustard and a hint of bitter parsley. I don’t use breadcrumbs in my coating preferring a thin layer to bite into these lush Vegan Glamorgan Sausages. Breadcrumbs I take from stale bread or bread that is past its best, where possible.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.