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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These are smokey spicy vegan sausages. Now having made these at least 1/2 dozen times, I can vary the seasonings etc. These freeze well, great on pizza, with spaghetti, on a vegan cheese tray, grinders, baked beans, with cooked cabbage etc. Read more . etc. Blew my mind away- best vegan sausage I ever had and I tried so many. I have substituted vegan grated cheese ( Parmesan flavor ) since nutritional yeast may be hard to find. Wheat gluten is easier to find and my supermarker caries it in the flours section. If you find them to spicey, next time cut down on the paprika . Really not hard to make, I use an old pasta pot with steaming rack. Ingredients:
1, 6 1/2 oz box vital wheat gluten |
1/2 cup nutritional yeast ( not brewers! ) |
or use dry vegan grated cheese ( parmesan flavor ) |
1/4 cup besan / chickpea flour |
2 tbs vegan chicken seasoning ( salt and sugar feee ) or a similar all purpose seasoning |
2 tbs granulated onion |
1 tsp garlic powder |
1 to 2 tbs fennel seed ( optional ) |
2 tsp coarse ground black pepper |
2 tsp paprika ( may leave out if desired - but keep the smoked kind for the recipe ) |
1 tsp smoked paprika ( different than regular paprika- gives a smokey spicy flavor )- don't leave out |
1 tsp dried chili flakes |
1/2 tsp dried oregano |
1 tsp salt |
1/8 tsp ground allspice |
2 1/4 cups cool tap water |
6 to 8 garlic cloves minced or 1 tsp garlic powder |
2 tbs extra virgin olive oil, walnut oil is also nice |
2 tbsp. soy sauce ( use low salt if desired ) |
Directions:
1. In a large bowl combine all the dry ingredients.
2. Whisk in the water, garlic, oil, soy sauce and seasonings.
3. It should eventually come together like soft putty.
4. if you haven't worked with wheat gluten before, it's an interesting texture, something almost like playdough.
5. If too dry add a small amt of water, like a Tbs or so
6. Now scoop out portions ( say 1/2 cup at a time) and roll into a hot dog shape .
7. I rolled mine out 3 to 6 inches long and a bit over an inch wide.
8. Place on foil and roll up and twist edges ro seal.
9. Repeat with remaining mixture.
10. Place these in a steamer. ( I had a canning pot with steaming tray)
11. You need to steam and these do not come in contact with the water ).
12. In about 20 to 30 minutes you'll see these are puffed up in the foil.
13. Remove to rack to cool completely in the foil to cool.
14. Then unwrap and chilled covered in a container.
15. The texture should be of meat sausages, same firm consistency, soft sausage texture, meaning they can be sliced just like sausages
16. Yied: 1 got 9 fat sasauges using the measurements above
17. Note: one can also form these into patties instead of sausage shapes if desired.
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