SO – were have I been? Well, I had a baby! Jonah Alexandra was born on an early April morning at home. We had a great water birth and Jonah is doing great. Sleeping through the night already. Looks like she’s going to be a good sleeper and eater!
So here’s another version of my Spicy Italian Vegan Sausages but without the wheat, so this makes them Vegan AND Gluten Free. Super tasty in a grilled bun with all the fixin’s or maybe used for breakfast sausage and gravy?
Gluten Free Vegan Italian Sausages & Patties
1 cup TVP (Textured Veg. Protein)
1/2 cup nutritional yeast flakes
1/4 cup sorghum flour
1/2 tsp xanthan gum
2 tbsp vegetarian chicken bouillon
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional or 1/2 if you can’t handle heat
1 tsp ground smoked paprika
1/2 tsp dried oregano
1/8 tsp ground allspice (didn’t have and used Italian seasonings)
1/2 tsp salt
1 cup water
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
Add wet ingredients and let sit for 5 minutes so TVP can absorb moisture. Form dough into patties or sausages.
Heat oil in a frying pan (enough so that the patties can ‘fry’).
Cook for around 3 to 4 minutes each side or until they are nicely browned and crispy.