Making this Polish Dish VEGAN... it tastes just like how Grandma made it!

vegan kielbasa

🥗Healthier: tofu sausage

💰Cheaper: seitan

Tofu sausage is lower in calories and seitan is often less expensive.

sauerkraut

🥗Healthier: fermented cabbage

💰Cheaper: cabbage + vinegar

Fermented cabbage offers similar health benefits while being more affordable.

Peel off the outside layer of the cabbage and chop it in half.

Remove the inner core and slice the cabbage into long thin slices.

Weigh the cabbage and add 2% salt, which is 11.6 grams for 583 grams of cabbage.

Mix the salt into the cabbage and knead it in until well covered.

Pack the cabbage into a mason jar, leaving some room for liquid.

Use a small rolling pin to press the cabbage down tightly in the jar.

Place a cup in the jar to keep the cabbage submerged under the liquid during fermentation.

Seal the jar with a burping lid or loosely screw on the lid to allow gases to escape.

Set aside for a week to ferment the cabbage.

After a week, prepare the kielbasa by pulsing beyond beef and sausage in a food processor.

Add garlic, marjoram, liquid smoke, a pinch of kosher salt, and black pepper to the food processor.

Add a touch of cold water and kappa carrageenan to the mixture.

Pulse until well combined and firm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens