Vegan Breakfast Sausages
Ready In: 1 hr 30 mins
Serves: 20
Ingredients
- 2 cups vital wheat gluten
- 1⁄2 cup nutritional yeast
- 1⁄2 cup chickpea flour (or soy flour)
- 2 teaspoons onion powder
- 1 tablespoon whole fennel seed
- 1 1⁄4 teaspoons pepper
- 2 teaspoons paprika
- 1⁄4 teaspoon cayenne
- 1 teaspoon oregano
- 1⁄2 teaspoon sea salt
- 1⁄4-1⁄2 teaspoon allspice
- 2 teaspoons garlic powder
wet ingredients
- 2 1⁄4 cups water
- 3 tablespoons vegan worcestershire sauce (there are several recipes on this site!)
- 3 tablespoons olive oil
- 1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
Directions
- Combine all dry ingredients in a large bowl.
- In separate bowl whisk all the wet ingredients.
- Stir the wet into dry and mix lightly until combined and spongy dough forms.
- Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
- When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
- Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
- What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
- Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.
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