Vegan Sausages to Die For

Vegan Sausages to Die For

1, 6 1/2 oz box vital wheat gluten
1/2 cup nutritional yeast ( not brewers! )
1/4 cup besan / chickpea flour
2 Tbsp vegan Chiken seasoning ( salt and sugar free )
2 Tbsp granulated onion
1 to 2 Tbsp fennel seed ( optional )
2 tsp coarse ground black pepper
2 tsp paprika
1 tsp smoked paprika
( different than regular paprika- gives a smoky spicy
flavor )- don't leave out 1 tsp dried chili flakes
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool tap water
6 to 8 garlic cloves minced or 1 tsp garlic powder
2 Tbsp extra virgin olive oil, walnut oil is also nice
2 Tbsp. soy sauce ( use low salt if desired )

A fabulous Vegan/vegetarian recipe

In a large bowl combine all the dry ingredients. Whisk in the water,
garlic, oil, soy sauce and seasonings. It should eventually come together
like soft putty. If you haven't worked with wheat gluten before, it's an
interesting texture, something almost like playdough. If too dry add a
small amt of water, like a Tbsp or so. Now scoop out portions ( say 1/2
cup at a time) and roll into a hot dog shape . I rolled mine out to 6
inches long and a bit over an inch wide. Place on foil and roll up and
twist edges to seal. Repeat with remaining mixture. Place these in a
steamer. ( I had a canning pot with steaming tray). You need to steam and
these do not come in contact with the water ). In about 20 to 30 minutes
you'll see these are puffed up in the foil. Remove to rack to cool
completely in the foil to cool. Then unwrap and chilled covered in a
container. The texture should be of meat sausages, same firm consistency,
soft sausage texture, meaning they can be sliced just like sausages
Yield: 1 got 9 fat sausages using the measurements above.

Note: one can also form these into patties instead of sausage shapes if
desired.