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home > recipes > vegetables > vegan sausages to die for
1, 6 1/2 oz box vital wheat gluten 1/2 cup nutritional yeast ( not brewers! ) 1/4 cup besan / chickpea flour 2 Tbs vegan Chiken seasoning ( salt and sugar free ) 2 Tbs granulated onion 1 to 2 Tbs fennel seed ( optional ) 2 tsp coarse ground black pepper 2 tsp paprika 1 tsp smoked paprika ( different than regular paprika- gives a smoky 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 ) A fabulous Vegan/vegetarian recipe 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 playdough. If too dry add a small amt of water, like a Tbs 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 chilled 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 Yield: 1 got 9 fat sausages using the measurements above Note: one can also form these into patties instead of sausage shapes if desired.

Vegan Sausages to Die For


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(posted July 30, 2008)

1, 6 1/2 oz box vital
wheat gluten
1/2 cup nutritional
yeast ( not brewers! )
1/4 cup
besan / chickpea flour
2 Tbs
vegan Chiken seasoning ( salt and sugar free )
2 Tbs granulated
onion
1 to 2 Tbs
fennel seed ( optional )
2 tsp
coarse ground black pepper
2 tsp
paprika
1 tsp smoked
paprika ( different than regular paprika- gives a smoky 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 )

A fabulous
Vegan/vegetarian recipe

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 playdough. If too dry add a small amt of water, like a Tbs 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 chilled 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

Yield: 1 got 9 fat sausages using the measurements above

Note: one can also form these into patties instead of
sausage shapes if desired.


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