Vegan Cotechino
Questa ricetta è disponibile anche in italiano
This vegan cotechino is the perfect meat free alternative for those that don’t want to give up the Italian holiday traditions!
For those that are new to this food item, Cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica (rind), which is the outer skin layer of the pig. Gross!
And as per Italian New Year’s Eve tradition, it is served with lentils which are considered to be a good wish food that brings money known to bring lentils—due to their shape—are ‘credited’ with bringing money in the coming year.
And for all those that, like me, follow a plant based diet, here’s my 100% vegan take on this Italian classic.
Realized with a bunch of easy to find ingredients, this Vegan Cotechino will help those who like carrying on traditions without the cruelty.
I know meat replicas can be controversial between both vegans and not, but since there’s no animal suffering involved I’m happy to experiment and (try to) bring on your tables the classics most of you grew up with as well as, why not, also prove your not vegan loved ones that veganism doesn’t mean giving up foods.
Let’s see how to prepare this Vegan Cotechino and what we are going to need.
Main Ingredients and Substitutions for Vegan Cotechino
Soy TVP (textured vegetable protein) in two forms: mince and chunks or steaks, for texture. If you don’t consume soy they are also available in a pea and fava bean alternative here.
Psyllium Husk Powder. Psyllium husk is a soluble fiber that supports digestive health. I love using it for gluten free vegan alternatives, as I already showed you in this gluten free vegan gammon. In this recipe is it essential for its binding properties. If you don’t have it and don’t want to purchase it you can try to substitute it with pea protein isolate, chickpea flour or vital wheat gluten, if you don’t mind for the recipe not to be gluten free (please note, these are only suggestions that I personally HAVEN’T tried and tested).
Sushi Rice. This type of rice is ideal for the high starch content. Make sure not to rinse it before cooking it. A good substitution for it if you don’t have it would be pudding rice.
Vegan Chicken Stock Cubes. Here in the UK this meat free alternative is largely available in all major supermarkets. Alternatively you can use vegetable stock or chicken seasoning.
Vegan Cotechino Recipe
Ingredients:
…for the meat mix…
240 g Hot Water
40 g Soy Mince (TVP)
40 g Soy Steaks or Chunks (TVP)
1-2 Dry Porcini Slices
2 cubes Vegan Chicken Stock
1 Bay Leaf
1 pinch Cinnamon
15 g Psyllium Husk Powder
1 tsp Sea Salt
½ tsp Black Pepper
1 pinch Red Food Colouring
…for the fax mix…
400 g Water
120 g Sushi Rice
1.5 tbsp Red Wine
4 Juniper Berries
2 Cloves
1 pinch Sea Salt
1 pinch Red Food Colouring
…extras…
4 Rice Paper Disks
Vegetable Oil
Water
…serving suggestions…
Cooked Lentils*
Method:
1. In a large bowl add the soy mince and steaks with crumbles vegan chicken cubes, dry mushroom slices, bay leaf and food colouring. Pour the hot water and set aside until all water is absorbed (around 30 minutes).
2. Meanwhile cook the rice. In a medium sized pot add the sushi rice, salt, juniper berries, cloves and water, and stir well to combine. Bring the water to boil, then reduce the heat and simmer for 15 minutes or until the water is absorbed and rice is tender. Do not stir whilst the rice is cooking.
3. Once the rice is ready and still hot, stir in the red wine and allow the mixture to cool down.
4. Place the softened soy steaks over a chopping board and roughly chop them into small chunks.
5. Remove juniper berries, cloves and bay leaf from the two mixtures, then transfer both mix into a food processer bowl, along with the chopped soy steaks. Blend coarsely to keep different textures, you can also pulse if you have the option.
6. Stir in salt, pepper and psyllium husk powder.
7. Divide the mixture into two (roughly 320-ish grams each), and wrap in parchment paper in the shape of a log or thick sausage.
8. Place the sausages over a steaming basket and steam for 1 hour. If you have the instant pot you can fill the pot with an inch of water, place the steaming rack into it and set pressure cook mode for 20 minutes.
9. Allow the logs to cool down to touch, then unwrap them and let them cool completely.
10. For the casing. Place a bit of cold water into a plate wide enough for the rice paper disks to fit in.
Submerge one rice paper sheet for 7-10 seconds top and place it over a chopping board. Brush the rice sheet with oil. Soak another rice paper sheet and place it over the first disk. Brush with oil then place one loaf of cotechino in the middle of the wrap and wrap tightly, folding the short sides first over the sausage, then roll one long side over, tuck in it in tightly under the sausage and roll it away from you as you would a spring roll. Repeat the process with another rice disk.
11. Cooking tips. Ideally, if you own a vacuum sealer, you can place a cotechino in a bag, vacuum seal it and boil in water for 10 minutes. Alternatively, you can wrap it in abundant film and boil for the same amount of time, or slice the loaf into medallions and pan fry in a bit of vegetable oil.
12. Serve it straight away on a bed cooked lentils*.
For the lentils: Make a basic Italian soffritto with some finely diced onion, celery and carrot, add a bay leaf and a couple of crushed garlic cloves, season with salt and pepper, and add 2 cans of cooked lentils (alternatively you can boil 250 g of dry lentils in 1 liter of water with water, garlic, bay leaf and celery for 25 minutes. Season with salt, drain and add to the soffritto).
Cook for 10 minutes on medium heat, adjust the seasonings and serve.
