27 Jan

Pretty much Julie Hasson’s recipe, just modified a bit for the spices I use. Here for posterity. I’ve tried making the sausages with mashed tofu/beans (a la Vegan Dad or Isa), but they just come out chewy. Stick with the chickpea flour!

Makes about 8 sausages
2 1/4 cups vital wheat gluten
2/3 cup nutritional yeast
1/4 cup chickpea flour
2 T dehydrated chopped onion
1 1/2 T whole fennel seeds
1 T granulated garlic
1 T paprika
2 t ground pepper
1 1/2 t Goya Adobo red-top
1/2 tsp oregano
1/8 tsp allspice

Wet Mix
2 1/4 cold water
2 Tbsp sesame oil
2 Tbsp soy sauce
1/2 tsp liquid smoke

Mix dry ingredients. Make a well in dry ingredients. Mix wet ingredients in a separate mixing bowl or measuring cup. Add wet ingredients to dry ingredients and mix until combined. Get water going in a pot with steamer tray. Divide into eight pieces and shape each into a vague log on tinfoil. Roll up like tightly and twist the ends (like a tootsie roll). Steam for 45 minutes, let cool and unroll.

Tastes best when made ahead, allowed to refrigerate and firm up, then pan fried whole or in pieces.


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