Comments on: Caldo Verde with Vegan Linguica

By: Andrea

Andrea — Thu, 13 Jan 2011 18:50:37 +0000

Thanks for the follow up! Mine turned out ok, but the next time I make them I’ll be brave and stick with your instructions. BTW, I made my soup with sweet potatoes, and it turned out great. It needed a bit more vinegar at the end to balance the sweetness, but I don’t mind. The boyfriend who usually doesn’t care for soups declared this to be da bomb

By: Leila

Leila — Thu, 13 Jan 2011 01:11:14 +0000

Hi Andrea-

These sausages do indeed have a bit moister batter than the traditional baked or boiled seitan recipes. I find that after 40 minutes of steaming, they firm up to a sliceable consistency. If you want them to be even firmer, chill them in the refrigerator overnight before you use them.

I was also nervous the first time I made them that they would be too wet, but once they steam up, I haven’t had any trouble.

Hope that helps!
Leila

By: Andrea

Andrea — Mon, 10 Jan 2011 00:00:32 +0000

I just made the sausages, and although the flavor was great, the texture before steaming was kinda different from all the other seitan sausages I’ve been making. Is that intended? It was almost creamy as opposed to doughy. I added a bit of bean flour to make it shape-able, and steaming it a bit longer than 40 mins, just wondering if I did something wrong?

By: Jennifer

Jennifer — Fri, 23 Jul 2010 18:01:11 +0000

I made this last night, and it was possibly the best soup I’ve ever had. Definitely the best soup I’ve made. Sindha (aka “the cupcake girl”) agrees. I substituted kidney beans for the fava beans, though I can’t wait to try it again with favas. I also used kidney beans in the vegan linguica, and that worked fine, too. YUM!

By: Noelle

Noelle — Thu, 22 Jul 2010 12:37:19 +0000

This looks delicious. I have actually had this before and really enjoyed it. I like your recipe for the sausages.