Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
Spicy Italian Vegetarian Sausage
This sausage recipe has become a “Must have” in our fridge at all times! Try it and you’ll see what we’re talking about. We want to hear about your own concoction and creations!
- Yield: 8 Links 1x
- Category: Seitan
- Cuisine: Sausage
- 2 1/4 cups vital wheat gluten
- 1/2 cup nutritional yeast flakes
- 1/4 cup chickpea flour
- 2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
- 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
- 1 tsp ground smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/8 tsp ground allspice
- 2 1/4 cups cool water*
- 6 to 8 cloves garlic, minced or pressed
- 2 tbsp olive oil
- 2 tbsp soy sauce
- In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
- Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.
- Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.
- Copyright © 2008 Julie Hasson