Protose & Sausage with Dates and Onion


So, I was making up the powder fort spice blend and I just kept thinking eatitwithdateseatitwithdateseatitwithdates so I decided to cook something containing dates.This is kind of high calorie, but that can be alleviated a little by swapping the protose out for tofu (I’d use about 200g probably) or using two sausages instead of one.

Apart from the obvious use of mockmeats containing peanuts and soya… this is feasibly a fairly authentic dish.


  • 1/4 block of protose
  • 1 veggie sausage
  • 1 teaspoon of powder fort
  • 6/7 dates
  • 1 onion 
  • some sweet sherry
  • a little water
  • a little olive oil
  • kale or other green vegetables as an accompaniment


Chop the onion, dates, protose and sausage, and fry in the oil with the powder fort.

Add a tablespoon or two of the cooking sherry, and a little water. You don’t want things swimming in water, just kept moist.

Allow to cook for a few minutes. One everything was in the pan, I started cooking my kale and it was all ready at the same time. Very quick.


Approx: Calories: 630, 68g Carbs (9g Fibre), 21g Fat, 43g Protein.


Big Gug’s Veggie Sausages

You can make this with hand-made seitan as well (from strong flour, I mean).



  • 100g gluten
  • 100g pea protein
  • 100g soy flour
  • 20g nutritional yeast
  • 1 tbsp brown sugar
  • 2 tbsp hemp oil (other oils are fine)
  • vegetable stock
  • 1/2 tsp white pepper
  • 1/4 tsp mace


Mix all the dry ingredients and the oil.

Add the stock a smallish amount at a time. You want a firm dough.

Knead it for a minute or so, then let it sit for about half an hour. Lots of gluteny sausage recipes seem to skip the letting it sit stage, but I think it drastically improves the texture.

Knead it a little bit more, then roll into sausage shapes and wrap in oiled foil (seriously, oil your foil and you’ll save yourself a whole lot of hassle. You don’t need much; I usually put a drop on one sheet and then rub another sheet on that, then another on that etc until they are all covered lightly). I got twelve out of this amount comfortably.

Steam, or bake with a dish of water in the bottom of the oven, for about half an hour. They firm up a bit when cooled, and soften a bit when heated again.

Per sausage: 117 Cals, 4g Carbs (0g Fiber), 3g Fat 17g Protein.

Kale with Tofu and Sausage

As vegetables go, I think the British treat kale an inferior cousin of spinach. It does have something that cooked spinach does not: texture. While spinach wilts languidly, kale stands up like a boss. Also, it is a pretty good source of iron and also contains calcium (as does sesame and the calcium-set tofu I’m using).SDC10001


  • 80g chopped kale
  • 200g tofu
  • 1 veggie sausage (recipe to follow)
  • 3 tsps sesame seeds
  • chilli sauce
  • 1 tsp olive oil
  • 1 tablespoon nutritional yeast
  • mixed Italian-esque herbs


Steam the kale. It should take about 5 minutes.

Cube the tofu and slice the sausage into chunks and mix with a little chilli sauce and 2 teaspoons of sesame seeds. Fry it all in a little oil.

When the kale is cooked, add it to the frying pan or wok and stir it all through and add whatever herbs suit your tastes.

Whack it in a bowl, top with nutritional yeast and the last teaspoon of sesame.


Approx: Calories 439, 18g Carbs (6g Fibre), 22g Fat, 44g Protein.