Embutidos veganos sin gluten: Salami y Salchichón primavera

NEW INFORMATION 04/27/2018 ATTENTION: TO AVOID COOKING FOR SO LONG A TIME, YOU CAN ADD 3 GRAMS OF DISSOLVED AGAR AGAR PER KILO OF ANY OF THESE SAUSAGE MIXTURES. THIS WAY, THEY'LL COOK FOR ONLY 45 MINUTES / 1 HOUR, DEPENDING ON THE THICKNESS OF THE SAUSAGE. BEST REGARDS Here's the list of ingredients for both recipes, but I recommend reading the blog post before making anything so you don't make mistakes. The recipe is very easy to prepare, but it requires quite a bit of boiling. Salami Ingredients 250g mashed red kidney beans 150g mashed boiled rice 50g rice flour (or a little more) 50g cassava or manioc starch 2 tbsp coconut oil or other oil 30-50g crushed sundried tomatoes 1 tbsp tomato paste (preserved tomatoes) 2 tbsp red wine 2 cloves minced garlic 1 tsp black peppercorns 1/2 tsp ground black pepper 1/2 tsp ground nutmeg 1/3 cup boiled rice - optional garlic and onion powder 1 tbsp smoke flavoring pepper to taste 1 tbsp sugar 1 packet of meat flavoring - the kind that comes in a bag for meat - optional, or 1 teaspoon of porcini mushroom powder to give it a meaty flavor. Red food coloring - optional 3/4 tbsp salt 1/3 cup cashews or almonds Ingredients: Spring Salami 250g mashed red beans 150g mashed boiled rice 50g rice flour (or a little more) 50g cassava or manioc starch 2 tbsp coconut oil or other oil 1/3 cup diced carrots 1/4 cup chopped roasted red peppers (dry with paper towel before adding to the dough) 1/4 cup chopped or whole olives 1/2 tsp nutmeg 1 1/2 tsp salt Ground peppercorns to taste Wood flavoring or liquid smoke to taste Red food coloring - optional Porcini mushroom powder, bouillon powder to taste (optional) Website: http://www.dimensionvegana.com