Vegan Makanek (Lebanese Sausages)

Bring the bold, aromatic flavors of the Middle East to your table with this Vegan Makanek recipe, a plant-based twist on traditional Lebanese sausages. Infused with a tantalizing blend of spices like allspice, cinnamon, and ground cloves, these hearty sausages are made from textured vegetable protein (TVP) and vital wheat gluten, providing the perfect balance of flavor and texture. Crafted with a comforting mix of onion, garlic, and tomato paste, these sausages are pan-fried to golden perfection, delivering a satisfying chew and rich taste in every bite. Ready in under an hour, these vegan sausages make a versatile addition to your meal—pair them with hummus, pita bread, or a fresh salad for a truly authentic Lebanese experience. Perfect for those seeking a plant-based, protein-packed dish with a deliciously spiced kick!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 150 grams Textured vegetable protein (TVP) granules
• 400 ml Boiling water
• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Allspice
• 1 teaspoon Cinnamon
• 0.5 teaspoon Ground cloves
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 100 grams Vital wheat gluten
• 50 grams Chickpea flour
• 2 tablespoons Olive oil (for pan frying)

Directions

Step 1

In a large bowl, add the textured vegetable protein (TVP) granules and cover them with 400 ml of boiling water. Let sit for about 10 minutes until the TVP absorbs the water and softens.

Step 2

In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir the minced garlic into the onions and cook for another 2 minutes until fragrant.

Step 4

Add the allspice, cinnamon, ground cloves, ground coriander, ground cumin, cayenne pepper, salt, and black pepper to the skillet. Stir well to coat the onions and garlic with the spices.

Step 5

Mix in the soy sauce and tomato paste, stirring continuously until the mixture is well combined.

Step 6

Pour the cooked onion and spice mixture over the rehydrated TVP. Stir to combine.

Step 7

Add the vital wheat gluten and chickpea flour to the TVP mixture. Using your hands, mix thoroughly until everything is well incorporated and the mixture becomes dough-like.

Step 8

Divide the mixture into 12 equal portions. Shape each portion into a sausage-like log, about 5 inches in length.

Step 9

In a large pan, heat 2 tablespoons of olive oil over medium heat. Place the vegan sausages in the pan, ensuring they are not crowded.

Step 10

Cook the sausages for about 10 minutes, turning occasionally, until they are browned and firm.

Step 11

Once cooked, remove the sausages from the pan and let them cool slightly before serving.

Step 12

Serve the vegan Makanek warm, with your favorite Lebanese accompaniments such as hummus, pita bread, or a fresh salad.

Nutrition Facts

Serving size	(971.6g)

Amount per serving	% Daily Value*
Calories	1811.2

Total Fat 77.7g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3627.4mg	0%
Total Carbohydrate 114.4g	0%
Dietary Fiber 33.4g	0%
Total Sugars 20.3g
Protein 172.0g	0%

Vitamin D 0IU	0%
Calcium 610.4mg	0%
Iron 26.5mg	0%
Potassium 3999.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 37.3%

Carbs: 24.8%