I love making steamed veg sausages. They’re really easy, but they have so many G.D. spices that it takes a little while to measure out… so I’ve decided to make a bunch of dry mix in bulk to have available whenever I want some sausages.
This recipe is based on Julie Hasson’s Spicy Italian Sausage, just adjusted slightly for my spice preferences. Follow the method on the link/video (although I use 1/3 cup for each sausage and not 1/2 cup).
Bulk Dry Mix (enough for 36 sausages)
7 cups vital wheat gluten
1 cup nutritional yeast flakes
3/4 cup chickpea flour
1/3 cup granulated onion
1/4 cup fennel seed, optional
2 Tbsp coarsely ground pepper, preferably freshly ground
3 Tbsp ground paprika
1 1/2 tsp dried oregano
4 1/2 tsp Goya Adobo red-top
1/2 tsp ground allspice
2 1/4 cups cool water
Mix ingredients together and store in an airtight container until needed.
To make six sausages:
1 2/3 cup dry mix
1 cup + 2 Tbsp cool water
1 Tbsp olive oil
1 Tbsp soy sauce
1/4 tsp liquid smoke (optional)
4 cloves garlic, minced or pressed
[tinfoil or cheesecloth for steaming]
Make a well in dry ingredients. Add wet ingredients and mix until combined. Follow the steaming instructions here.
RM's Vegan Recipes 
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