Vegan Sausages to Die For

In a large bowl combine all the dry ingredients. Whisk in the water, garlic, oil, soy sauce and seasonings. It should eventually come together like soft putty. If you haven't worked with wheat gluten before, it's an interesting texture, something almost like play-dough. If too dry add a small amt of water, like a Tbsp. or so.

Now scoop out portions (say 1/2 cup at a time) and roll into a hot dog shape. I rolled mine out to 6 inches long and a bit over an inch wide. Place on foil and roll up and twist edges to seal. Repeat with remaining mixture.

Place these in a steamer. (I had a canning pot with steaming tray. You need to steam and these do not come in contact with the water). In about 20 to 30 minutes you'll see these are puffed up in the foil.

Remove to rack to cool completely in the foil to cool. Then unwrap and chill covered in a container. The texture should be of meat sausages, same firm consistency, soft sausage texture, meaning they can be sliced just like sausages

NOTE: One can also form these into patties instead of sausage shapes if desired.