As I sure you can see from the site, I am clearly not vegan. I love meat – however I am trying to find some protein alternatives for my family to eat that at lease remind me of meat? Something with flavour! I came across a recipe that seemed to have lots or rave reviews and decided to give it a try. I changed the recipe to compensate for things I didn’t have (ummm – forgot to put on the grocery list). It took me around 30 minutes to make, wrap and pop these in the steamer. With a blindfold on, eating these babies fried in a little oil with sauerkraut and mustard – I seriously wouldn’t know they were meatless. If your Vegan, Vegetarian or Carnivore, I highly recommend these flavour packed sausages!
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour (I forgot this and used white flour instead)
2 tbsp Bills Best Chik’Nish Seasoning?
(couldn’t find this and got a vegetarian chicken bouillon and then halved the salt below)
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 tsp salt
1/8 tsp ground allspice (didn’t have and used Italian seasonings)
2 1/4 cups cool water (make sure it’s cool NOT warm)
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp soy sauce
In a large glass or ceramic bowl, mix together all of the dry ingredients very well. In a separate bowl whisk together the water, garlic, olive oil and soy sauce. Using a fork, gently stir the wet into the dry ingredients. If dough mixture is too dry, you can add another tablespoon of water if needed. It will feel quite fluffy and light, not dense like a bread or cookie dough. Knead around 10 times and then let dough rest for close to 5 minutes. Knead again 10 15 times and let it rest again.
Scoop 1/2 cup dough mixture at a time and shape into logs or patties. Place them on piece of aluminum foil and roll them up, twisting ends. I also made two patties for hamburgers. Place sausages in your steamer and steam for 30 minutes. I used a big pot with my old school veggie steamer on the bottom. Be sure to check that the water doesn’t dry up while cooking!
Once the sausages have cooled, remove from the foil (the moisture inside will make them soggy) wrap well in cello wrap and refrigerate until ready to eat. The sausage may feel a tad dry on the outside but will soften and firm up after chilling.
These would be great chopped up in a lasagna or spaghetti sauce, on a pizza, fried up or BBQ’d and stuck in a bun with all the fixin’s or like mine, fried up with a little olive oil and served with mustard and sauerkraut. SO GOOD!