Homemade “Sausages”
Our friends Rick and Lisa introduced us to these wonderful veggie sausages. We liked them so much that we made a batch of our own. You can eat serve them as a side, put them in your pasta or, my favorite, tofu scramble. They’re so versatile !
This is a modified version of Julie Hasson‘s Spicy Italian Vegetarian Sausages at EverydayDish.tv.
2 1/4 cups vital wheat gluten flour
1/2 cup nutritional yeast
1/4 cup chickpea flour
2 tbsp poultry seasoning
2 tbsp granulated onion
1 tbsp fennel seed
2 tsp fresh ground pepper
2 tsp ground paprika
1 tsp salt
1 tsp dried chili flakes
1/2 tsp Mesa Rosa Chipotle Southwestern Smoky Blend, optional
1/2 tsp dried oregano
1/8 tsp ground allspice
2 1/4 cups cool water
6 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp tamari
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and tamari 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 water one tablespoon at a time, as needed.
2. 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.
