Vegan Sausages to Die For Recipe

ingredients

1 package (6.5 ounce size) vital wheat gluten
1/2 cup nutritional yeast (not brewers!)
1/4 cup besan or chickpea flour
2 tablespoons vegan chiken seasoning (salt and sugar free)
2 tablespoons granulated onion
1 tablespoon fennel seed (optional, to taste)
2 teaspoons coarse ground black pepper
2 teaspoons paprika
1 teaspoon smoked paprika (different than regular paprika; don't leave out)
1 teaspoon dried chili flakes
1/2 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground allspice
2 1/4 cups cool tap water
6 cloves garlic, minced
2 tablespoons extra virgin olive oil, walnut oil is also nice
2 tablespoons soy sauce (low salt if desired)

directions

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.

nutrition data