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    You are in: Home / Recipes / Vegan Andouille-Style Sausage Recipe
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    Vegan Andouille-Style Sausage

    Vegan Andouille-Style Sausage. Photo by Chef #1802495731

    1/1 Photo of Vegan Andouille-Style Sausage

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Dr. Jenny's Note:

    DH and I made this recipe last night from the food blog and it is too good not to share. I have been able to find vegetarian Italian sausages that I like (Field Roast) and vegetarian chorizo (Trader Joe's), but not andouille. This recipe worked really well in another recipe that I was making (Commander's Shrimp & Andouille Sausage With Creole Mustard). It looked good, tasted good, and held together pretty well. Katie says on her blog that she experimented with making the sausages without the chickpea flour and nutritional yeast and that it turned out rubbery and not as flavorful, so please don't substitute these ingredients. She says the recipe can be easily doubled. I found vital wheat gluten in a box by Arrowhead Mills and the garbanzo bean (chickpea) flour in a bag from Bob's Red Mill. Whole Foods has nutritional yeast.

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    Units: US | Metric


    1. 1
      Combine the dry ingredients (vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt and pepper) in a medium bowl and stir to mix.
    2. 2
      Place the chipotle peppers, garlic, and 1/4 cup of broth in a blender or food processor and blend until well smooth. Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke) and blend until smooth.
    3. 3
      Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.
    4. 4
      Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long--they don't have to be perfect--and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.
    5. 5
      Place in a steamer basket, cover and steam for 40 minutes.

    Ratings & Reviews:

    • on February 16, 2014


      New vegan here, but this recipe served as the basis for a very successful attempt at a vegan "remake" my cajun red beans and rice recipe. I made six sausages instead of just four, as the size more closely resembled the cajun hot sausages I would normally use in size, smell and look. They needed to steam a little more than 45 minutes - at least for my steamer. All in all with a bit of additional spices, these were a big hit. Everyone had seconds!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Andouille-Style Sausage

    Serving Size: 1 (164 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.9
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 585.5 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 4.5 g
    Sugars 4.3 g
    Protein 7.1 g

    The following items or measurements are not included:

    vital wheat gluten

    chipotle chiles in adobo

    vegetable broth

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