Angela over at Harmony Hollow posted about making vegan sausage. She inspired me to get busy making my own this weekend. Oh my. How easy, how yum! And much cheaper for me than driving 2 hrs to Dallas to buy vegan sausage (and more fun too)!
The recipe mixes up in minutes. Form a log with a 1/2 cup of the mixture on a sheet of foil and roll it up like candy.
This recipe made 9 large sized sausages. Since I usually only use 1 or 2 sausages when cooking, I'm set for a while!
They are ready to eat right out of the steamer, but firm up even more when put in the fridge. Look at those lovely hunks of garlic. Next time, I'll add more. The recipe I used from Julie Hasson is very open to variation. I did not use many of the spices listed in the recipe, but you do need to be liberal with whatever spices you use, the vital wheat gluten and chickpea flour have no real flavor. I've got some experimenting to do, I want to create a flavorful apple/potato/sage sausage.
Spicy Italian Vegetarian Sausages
Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.
Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.










