Watching Everyday Dish TV on YouTube, I found this delicious and healthy recipe to make vegan sausages.
While watching the video I knew it won't be hard to make them. Of course this recipe is not for people with gluten intolerance.
I tried the original recipe first but didn't taste spicy so I adjusted the spices to my taste. It's up to you to do the same adding little less of each one.
I wanted the sausages to look red. The secret ingredient was to add more smoked paprika.
Ingredients:
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 ½ 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. As they will soften and firm up considerably after chilling.
Note: I shaped sausages and wrapped them with damp muslin. The steamer has just the size to fit four of them.
Serves: 8 sausages
Enjoy!
While watching the video I knew it won't be hard to make them. Of course this recipe is not for people with gluten intolerance.
I tried the original recipe first but didn't taste spicy so I adjusted the spices to my taste. It's up to you to do the same adding little less of each one.
I wanted the sausages to look red. The secret ingredient was to add more smoked paprika.
Ingredients:
- 2¼ cups vital wheat gluten
- ½ cup nutritional yeast flakes
- ¼ cup chickpea flour
- 2 tbsp granulated onion
- 1 to 2 tbsp fennel seed
- 2 tsp freshly ground pepper
- 1 TB ground paprika
- 1 tsp dried chili flakes, optional
- 2 TB smoked paprika
- ½ tsp dried oregano
- ⅛ tsp ground allspice
- 2¼ cups cool water (more if necessary)
- 6 to 8 minced or pressed garlic cloves
- 2 tbsp olive oil
- 2 tbsp soy sauce (I used coconut aminos)
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 ½ 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. As they will soften and firm up considerably after chilling.
Note: I shaped sausages and wrapped them with damp muslin. The steamer has just the size to fit four of them.
Serves: 8 sausages
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| Italian Vegan Sausages |
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| Italian Vegan Sausages |
