Found a great tasting recipe from Linda Johnson of the Micheff Sisters that is healthy. There is very little cholesterol if any in this recipe with the ingredients I used. There is some sodium in the meatless sausages so monitor the amount if need be. Here are the ingredients:
1/2 cup onions, chopped
1 cup fresh green onion, sliced
1 Tbsp. olive oil
2 cups sausage -style gluten burger (or meatless sausage)
1/2 cup mushrooms, chopped
1 tsp. salt
1 tsp McKay’s beef-style seasoning
1 tsp McKay’s chicken style seasoning
4 cups plain soy milk
1/4 cup soy margarine, melted **
1/2 cup unbleached white flour
4 cups cooked soy noodles
In a medium skillet, saute onions in olive oil until almost done. Add the mushrooms, green onions and burger and saute. Put 3 1/2 cups of the soy milk into a medium saucepan. Take the remaining 1/2 cup of cold soymilk and mix with the 1/2 cup of flour and soy margarine. Whip together until smooth and stir into the cold soymilk in the saucepan. Cook over medium heat until it bubbles and thickens slightly. Add the sausage mixture and soy noodles and gently stir until mixed. Serve with your favorite vegetables and whole wheat bread.
** Butter alternative
3/4 cup coconut milk*
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt
*May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts
instead of coconut milk, and increase water to 1 1/4 cups. If you have
only sweetened coconut, the sugar can be rinsed out with hot water,
using a sieve.
1. Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.
It should begin to thicken, about the consistency of thin porridge. I’ve
learned that this can vary with the cornmeal used, so if it isn’t
getting thick, add another teaspoon of cornmeal and cook a few more
minutes until it is like thin pancake batter or porridge.
2.Place in blender, cover, can turn on low, then increase to high. Blend for
about 1 minute until as smooth as possible. (If using shredded coconut
or cashews nuts, blend for 2 minutes.)
3. Pour into a container; cover and chill. It will be runny, but sets up when cold.
This will keep for about 10 days in the refrigerator, but after a few days
it gets stiffer. If this happens, just add a bit of water and stir
briskly until soft. I like to make a new batch every week. If there is
any of the old still remaining, I stir it into a frozen vegetable dish,
such as frozen corn.
Makes One Cup
A good dark German bread would go great with this recipe. I cut up some freshly picked squash and sliced a few pieces and ate the squash raw as a side dish with some dark bread.
I used Ronzoni Healthy Harvest cholesterol free-yolk free extra wide noodle style whole wheat blend pasta in a 12 oz. package. I also found Tofurky Kielbasa vegan Polish-Style meatless sausage. I used whole wheat pastry flour because I don’t keep white flour in the house.
The recipe was very good and you can modify the pasta or meatless product to your choice. Make sure you stir the soymilk as you heat it so the flour doesn’t start to clump up.