Some of this year's seitan Lap Cheong sausages with edible vegan casings. I only make them once a year for the Lunar New Year for the clients of my vegan catering. The casings are not necessary; I use them because they provide a more professional presentation. They are made with water, vegetable glycerin, and starches. No, I don't know why the company chooses to use the word "vegetarian" instead of "vegan".
Prepare a starch "fat" like this one. Cook a seitan pork. Chop fat and seitan, add salt, sugar, red rice yeast for color, soy sauce, vegan red wine, and Sichuan pepper. Stuff and tie the casings and steam for 30 minutes.
by EmotionWild
6 Comments
These look amazing! One of the things I miss the most since going vegan. Growing up my favorite foods my grandmother made had lap cheong
Looks amazing!
Do the casings have a “snap” to them?
I have been waiting for a vegan lap cheong recipe for years! Anything I found online just never worked out. I’ll have to give this a try! Thank you!
Haven’t had lap cheong for ages. Grew up eating lo mai fan (sticky rice) with lap cheong all the time. Will give this a shot. Thanks.
Looks good, nice mixture ratio with the “fat/meat”
I haven’t tried any prepared tube vegan casings but I have made casing “sheets” with glycerin and potato/rice/arrowroot starch, which worked like wrapping a seaweed roll.