Vegan Italian Sausage
Ingredients
The sausage dough
-
2
cups
vital wheat gluten
-
¼
cup
nutritional yeast
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
¼
teaspoon
black pepper
-
¼
teaspoon
kosher salt
-
1
teaspoon
Better than Bouillon vegetable base
-
1 ¼
cups
hot water
-
2
tablespoons
tomato paste
-
1
tablespoon
soy sauce
-
1-2
teaspoons
Maggi seasoning
The seasoning
-
1
tablespoon
coconut oil
-
1 ½
teaspoons
dry parsley
-
1
teaspoon
fennel seeds
-
½
teaspoon
dry rosemary
-
½
teaspoon
dry basil
-
½
teaspoon
dry oregano
-
1
teaspoon
Aleppo pepper flakes
Instructions
- Heat coconut oil in a skillet and toast the herbs and spices until aromatic.
- In a large bowl, mix vital wheat gluten, nutritional yeast, garlic powder, onion powder, black pepper, and salt.
- In another bowl, combine vegetable bouillon with hot water and whisk in tomato paste, soy sauce, and Maggi seasoning.
- Pour the liquid mixture into the dry ingredients and add the toasted herbs and oil. Stir until mostly combined.
- Knead the dough for 2 minutes, adjusting moisture as needed.
- Divide the dough into 6 equal portions and shape each into a sausage.
- Wrap each sausage in foil, twisting the ends closed.
- Steam the sausages over gently simmering water for 30 minutes.
- Unwrap the sausages and cook as desired (pan-fry, grill, or roast).
Nutrition Facts (estimated)
Servings
6 large sausages
Calories
187
Total fat
3g
Total carbohydrates
9g
Total protein
32g
Sodium
259mg
Cholesterol
0mg
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