Monday, October 18, 2010

Balsamic-Maple Glazed Vegan Sausage w/ Figs and Red Onion

At the risk of posting a dish that has the gnarly aspect of meat, I had to post about these seitan skewers we had over the weekend. They made a wonderul fall meal along with some braised fennel, fresh kale salad, and crusty bread.

I used Field Roast Italian Style sausages, which are my favorite store-bought sausages, and come in handy for quick fix meals. Any Italian-style vegan sausage that you prefer, homemade or otherwise, would be good this way, I think.

Just in case anyone is interested:
In general, I recommend browning these sausages off before you use them in whatever recipe. I definitely did that in this case, because I knew they wouldn't have enough time to get brown and nicely cooked before the onions and figs were done.

Maple/Balsamic Glazed Seitan Skewers:
(Makes 8, so serves two to four people depending on how many skewers each)

1 punnet fresh figs ( ~ 8 figs) I used  fresh Turkish figs, cut in half lengthwise
1 large red onion, cut into 1/2 inch wedges
4 Italian-style vegan saugages, cut into 2-inch peices
2 Tbsp maple syrup
1 Tbsp balsamic vinegar
Black pepper to taste
Fresh rosemary for garnish

Preheat oven to 400 F (~ 200 C). Brown off the sausage peices in the oven or a fry pan...not too dark, because they will cook a little more on the skewers. Slide the figs, onions, and sausages onto the skewers and brush with the glaze on all sides. Let the skewers cook in the oven for ~ 10-12 minutes, turning halfway though. Serve sprinkled with fresh rosemary and black pepper to taste.

Note: if you use wooden skewers, it's probably a good idea to soak them in a little water for about an hour or so before going into the oven. (To speed up the process, soak them in hot water.)  I usually do this if I'm going to use them on the BBQ, but not sure that it's strictly necessary here, as they are in the oven for a relatively short period of time...I soaked them anyway to be on the safe side.

The kale salad was much flavor out of a few simple ingredients. I highly recommend it. I followed this recipe from 101 Cookbooks. Of course, I omitted the pecorino cheese, and replaced it with some raddichio and sliced almonds.

Also wanted to thank Jessica, for the info on making photo collages in Picasa. I haven't entirely got the hang of it yet, but it is fun.
Roseann LaPonte
Rosanne Tobin


  1. Beautiful figs- love the combination of flavors!

  2. The Field Roast looks so much like real meat, it almost ALMOST spoils the photograph. Such a great idea pairing with figs on the kebabs.

  3. Wow! What a feast! I bet the figs/veg-sausage combo is amazing....

  4. That's a nice looking recipe. Lovely use of figs.

  5. Wow, what a beautiful presentation and creative idea! I'm going to file this away as a possible holiday dish...

  6. Picasa is fun; I wish it would allow me to make a larger and smaller photo in a collage. I'm still learning, too.

    The figs and field roast look good - I will have to take your recommendation on that brand. We've been enjoying tofurkey sausages lately, but I'm not a huge fan of them.

  7. Oh Fieldroast! I see it all the time at Whole Foods but haven't gotten around to trying it out yet. Your skewers look great and I love that you added figs to them. Something that I've never seen before. Great idea! Makes for a very seasonal meal!

  8. It looks like Thanksgiving at your house already. :o) What fantastic looking food! I need to find some of that field looks yummy!

  9. Veg-Spinz and Allyson

    It is a yummy combo! Thanks for commenting. :P

    I know what you mean, I'm not into stuff that looks too real, but I make an exception for these...and they really are just plain ole' seitan.

    Cat of Stripes
    Thanks! :)


    Good idea: I think this would make a yummy holiday meal too.

    There is a log of functionality in Picasa...I'm still learning how to organize files; it imported all the photos on my hard drive and now I have so many, it's hard to find what I'm looking for :D

    If you try the Field Roast, let me know what you think.


    If you try the Field Roast, let us know what you think. I've tried a few of their other items like the roast, and the deli slices, and they're ok, but I really do keep going back for the Italian sausages. They're good when you get them nice and brown and crispy on the outside.


    This is the best time of year for cooking and eating don't you think? If you do try the Field Roast, let me know what you think...:)

  10. Rose, I've said it before and I'll say it again... you do the most intriguing and creative food combos! Honestly, when I think of figs I think of fig cookies and then my brain figures it's work is done and it moves on to other things. :-) Not in a million, skillion years would I think of pairing figs with vegan Italian sausage (or onions, for that matter!) or even grilling them! You're so clever!

    I got to try a bunch of Field Roast samples at Denver VegFest a couple of years ago, and they were really good.

    As always, your table setting and meal are beautiful and so inviting. Honestly, you could run your own sweet little vegan bistro and be the toast of the town! (And of Happy Cow!)

  11. Laurie,

    Thanks, as usual, for your enthusiasm and kind words, but I can't take any credit for the sausage/fig combo.

    My mom used to make a similar dish in the autumn when I was a kid, but she used dried figs and didn't make skewers, but had more of a sauce to it, and served it with polenta.

    I've also seen similar pairings on restaurant menus, but of course, never vegan or even, with all the fresh figs in the market these days, it just popped into my head.

  12. You're welcome, as always, but clearly I need to get out more. I've don't recall ever seeing such a dish (non-vegan or otherwise) on any restaurant menu. And my mother certainly never made any such thing! We never had figs in the house unless they were part of a Newton. :-) There are no fresh figs to be found in these parts, either. I'm feeling deeply deprived! ;-)

  13. Rose-this meal looks delicious. You photos are really beautiful.
    You should share one of your wonderful post some Tuesday on communal global. You'd probably convert some more to the vegan life.

  14. Laurie,

    You'd better start hassling your local produce purveyors...the figs here are coming in from California...that't not too far away from you! And fresh figs are real treat.


    I was thinking of posting something to the global Tuesdays, it's such a neat project and a wonderful way to connect. :D

  15. Wow how pretty! Those figs look great! I have been trying to get my husband into eating them because they are good for futility ;) That sausage brand, I'm sorry, but I do not like! It could have just been the flavor I tried though. I got one with fennel and didn't realize it until after, and I hate fennel. Sorry that I haven't been by in a while by the way. I am still getting back in the swing of things here.

  16. Smart combo! I love those sausages and fresh figs so I'm sure they taste great together. Sadly, I'll have to wait quite awhile before we seen anymore figs in Canadian supermarkets :(

  17. Hi Carissa,

    Great to hear from you!

    If you're eating figs for fertility, I assume that we may be hearing the patter of little feet in your future? If so, v. exciting.

    If fennel's not your thing, I can see why you wouldn't like the sausages...I've tried their other flavors and wasn't keen on those either, so it's a little hit an miss I guess.

    Take care, and I hope you're getting settled in...relocating is a lot of work... and that things are going well for you. :)

  18. Jill,

    The fresh fig season is fleeting here too. Right now, they are coming in from California (1 state away from here), and they are a-plenty...but soon that will not be so. I think dry figs would work too, esp. soaked in some red wine or similar before hand. :)

  19. do you have a fig tree? oh i just saw your comment above, you got htem from CA? my parents brought me a whole bunch of figs and i still have a LOT of dried ones. they told me about a recipe using grilled figs in a salad. this is my second hint!! i really need to try them grilled! ill do what you suggested and reconstitute them in water. thanks for showing the ing on the field roast, i havent seen them here at our stores. the only ing im wary of is the nat. yeast extract. since yeast extract is derived from msg, which is still considered a natural ingeredient(im almost* positive). they really do look"meaty" lol i loved how you warned us all!

  20. Wow those dishes look delicious!

    Thank you for the complements on the recipe and my new do. I indeed hope I've inspired you to go for it. It's very liberating.

  21. Michelle
    Salad with grilled figs sounds excellent! If you make it, I hope you post it.

    JennShaggy have me seriously considering it now. :)

  22. Oh, Field Roast sausages are so good. I've been experimenting with making my own seitan with mixed results. I've tried bunches of recipes and tweaked them over in different ways. And then you go ahead and post pics of Field Roast sausages - sigh. Oh, and figs, yes, we love figs too. So much so that I want a fig tree, but I'm trying to figure out how I can plant such a huge tree and not share with the neighbors. I'm such a selfish girl.

  23. BlessedMama,

    I know, I was a little lazy...I'm sure your seitan is wonderful and certainly more economical than the Field Roast, which is a little pricey. I wish I had time to make all my seitan, but it doesn't always work out that way...and, as I'm sure you know being so busy with kids...quick fixes come in handy sometimes.

    I hope you find a spot for that fig tree; I'm sure they'd wonderfully there and would be a great addition to your already up and coming orchard.

    Have a great weekend!

  24. Ooo, My husband and I were just looking at NY menus and reminiscing about the citrus seitan skewers we had at candle cafe. Yours look amazing. Those might be your best photos yet. We like field roast!

  25. Jenny,

    Citrus seitan sounds reeeeally good! So cool, you dined at Candle Cafe!

  26. Wow, this looks delicious, I'm going to give it a try. I love figs, and this combination sounds devine.

  27. Gilding Lilies,

    The figs go well with savory. Thanks for stopping by :)


Related Posts Plugin for WordPress, Blogger...