Vegan kulen

there's work to be done around it, but it's worth the effort!

Preparation steps

boil soy flakes in water seasoned with vegeta, drain, combine with oatmeal and mix with a stick mixer, leave to stand for a while
boil soybean pieces, drain, cool, chop into smaller pieces, add to flakes
e now add spices, stir constantly (I'm a cooker), until everything is nicely combined and the mixture is evenly seasoned whole
fill the mixture into an artificial "hose" for kulen (buy in a butcher's shop), through a meat grinder, on a special attachment for sausages and kulen, make sure that it does not enter, ie that no air remains - pierce the kulen with a little bubble before smoking - when the hose a lot, tie it up and put it to smoke - we smoke for 7 days, that was enough for us, the kulen was slightly reduced, ie "calibrated", it cut nicely, nothing crumbled, the intestine was super peeled, the taste was fantastic!
note: pay attention to the quality of ground pepper, a lot depends on the color and taste of kulen (best to buy "homemade" from a grandmother at the market)
from this mixture after smoking we got 2 kulen of about 750 grams each

Serving

In my picture - served with smoked spicy seitan as a tray with slices. This kulen is also perfect in hot sandwiches with tofu cheese.

Ingredients

1 bagsoy flakes
half a bagsoybean pieces
1 packoatmeal
2 tspcumin
2 tspturmeric
1 tspground hot peppers
1 tablespooncoarsely ground pepper
1 tablespoon
2 tablespoonssalts
3 tspground sweet peppers
3 tspgarlic powder
2 pcsartificial "hose" for kulen

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