Tea Maker Recipe

Heat a medium saucepan over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion and a pinch of salt and sauté until translucent and soft, about 6–8 minutes.

Add the minced garlic and cook, stirring constantly, 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes and vegetable broth, scraping any browned bits from the pan.

Add dried oregano, dried basil, sugar (if using), 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook, uncovered, 12–15 minutes to meld flavors and slightly thicken. Taste and adjust seasoning.

If cashews are not pre-soaked, place them in a small pot, cover with water and simmer 10 minutes, then drain. (Soaked cashews yield a creamier result.)

Place soaked cashews, 1 cup plant milk, lemon juice, 3 tbs nutritional yeast, 1 tsp garlic powder and 1 tsp salt in a high-speed blender. Blend on high until completely smooth, 1–2 minutes, scraping down sides as needed. Add water 1 tbs at a time to reach a pourable but thick consistency (about 2 tbs).

Taste and adjust acidity or salt. Refrigerate briefly if you want it thicker for dolloping.

Slice or leave whole the vegan sausages per your preference (diagonal slices work well). Heat 1 tsp olive oil in a skillet over medium-high heat.

Add sausages and sear until browned on all sides and heated through, 4–6 minutes. If using links whole, reduce turning to keep them intact. Remove from heat and slice if not already sliced.

In a small saucepan, warm 3 tbs neutral oil over low heat — do not let it smoke. Add crushed red pepper flakes, smoked paprika (if using), and 1/4 tsp salt.

Keep on the lowest heat for 2–3 minutes to infuse flavors; remove from heat and let cool slightly. The oil will continue to bloom as it cools. Strain if you prefer a clear oil, or leave solids for texture.

Warm the Sauce

Rewarm the tomato sauce if it has cooled. Keep it at a gentle simmer.

Spoon a generous ladle of tomato sauce into serving bowls or plates.

Arrange sliced/seared vegan sausage on top of the sauce.

Drizzle 1–2 tbs of blended cashew topping over the sausage and sauce. You can also pipe or dollop for presentation.

Finish with a light drizzle (about 1–2 tbs) of the chili oil over the cashew topping and around the plate for heat and shine.

Sprinkle 2 tbs nutritional yeast and chopped basil or parsley over everything. Season with additional sea salt and freshly ground black pepper to taste.

Serve immediately while warm.