Spicy Vegan Italian Sausage
I saw Julie Hasson’s video for making these sausages online and I decided to feature it here. My head is already swirling with the possibilities: lasagna, bolognese, with waffles smothered in maple syrup, in my chestnut stuffing recipe, stuffed cabbage rolls, sliced on pizza, with spicy marinara and spaghetti, and in my wintertime favorite boerenkool Stamppot (recipe here). I’ve linked to a recipe for vegan chicken seasoning in case you can’t locate the one specified in Julia’s recipe.
Spicy Italian Vegetarian Sausage
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tablespoons mock chicken seasoning (like Bill’s Best Chik’Nish Seasoning or Mock Chicken Seasoning)
2 tablespoons granulated onion
1 to 2 tablespoons fennel seed, optional
2 teaspoons coarsely ground pepper
2 teaspoons ground paprika
1/2 teaspoon red chili flakes
1 teaspoon ground smoked paprika
1/2 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground allspice
2 1/4 cups cold water
6 to 8 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons soy sauce
-In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce. Using a fork, gently stir the wet ingredients into the dry ingredients. Stir until just mixed. If the dough mixture is too dry, add up to a tablespoon of water as needed.
-Scoop 1/2 cup of the dough mixture at a time and place onto 8″ long piece of aluminum foil and shape into a log. Roll up, shaping as you go, and twist the ends of foil to secure. Repeat with remaining mixture to form 8 rolls. Place the sausages in a 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.
-To serve, slice and heat as you would with any other sausage. You may also shape the dough into patties instead of links. Sausages may alternatively be wrapped in damp muslin or tea towels tied with twine.