Prep 15 mins
Cook 45 mins
A vegan sausage link inspired by Field Roast's Apple & Sage vegan sausage. A hint of clove was added to give them a unique flavor. Putting here for safekeeping. From My Vegan cookbook.
- 1 cup dried apple (Measured Loosely)
- 2 cups filtered water
- 1⁄2 old fashioned oats
- 2⁄3 cup vital wheat gluten
- 3 tablespoons nutritional yeast flakes
- 1⁄4 cup almond meal or 1⁄4 cup flour
- 1⁄2 cup brown rice, Cooked
- 1 tablespoon ground flax seeds
- 1 teaspoon sugar
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1⁄4 teaspoon ground thyme
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon crushed fennel seed
- 1⁄2 teaspoon salt
- 2 tablespoons liquid from apples
- 1 tablespoon liquid smoke
- 1 teaspoon seasoned Chinese white rice vinegar
- Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
- In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
- Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
- Preheat oven 300 degrees.
- To make the suasages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
- Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
- These can be frozen and reheated in the microwave.