Grilling season is around the corner and although vegan burgers are delicious, these spicy sausages will be a hit with vegans and non vegans.
Ingredients
Dry
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tsp fennel seeds
- 2 tsp smoked paprika
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp oregano
Wet
- 1 small onion thinly sliced
- 4 cloves of garlic minced
- 1 cup vegetable broth
- 1/2 cup cooked mashed cannellini beans
- 1 tsp liquid smoke
- 2 tbsp soy sauce
- 3 tbsp olive oil
Preparation
Step 1 – heat 1tbsp oil in a sauté pan, add the onion and cook until golden brown and caramelized; stir in the minced garlic and cook for 2 minutes, transfer to a cutting board and chop very finely.
Step 2 – in a glass bowl mix the wet ingredients together, add the chopped onion and garlic and the mashed beans to this mixture; in a separate mixing bowl add the dry ingredients and mix well to combine; finally pour the wet into the dry, using your hands mix well and knead for 3 minutes.
Step 3 – separate dough into 6 portions, work the dough into a 5 inch log; place on aluminum foil and tightly roll it up, twisting the ends to form the sausage; arrange the wrapped sausages in a steamer and cook for 45 minutes. Let sit for 30 minutes before unwrapping. Cooked sausages can be kept in the foil and stored in the refrigerator for up to 1 week.
Brush with a little oil and place on a hot grill, or slice and sauté to use in recipes. Enjoy!
-Mia
LemonVinaigrette 