Vegan Italian Sausages

We finally tried Isa’s Seitan Italian Sausages last night!(http://www.theppk.com/2012/01/vegan_sausage/). Soooo good! I left the pepper flakes out of the sausage mixture (for the kids), but added them back into the green peppers and onions.

1/2 cup cooked white beans (great northern or navy), rinsed and drained
1 cup vegetable broth 1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
2 tablespoons soy sauce 1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper

Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes.

These came together so much easier than I expected. Next time, I will be putting the pepper flakes into the mixture and using tomato paste instead of olive oil. I froze half the batch we made. They are going to be great on the grill!

I found another recipe from the Happy Herbivore (http://happyherbivore.com/recipe/vegan-italian-sausages/) that calls for TVP, beans, and vital wheat gluten. I am going to try that recipe next time. The mostly vegetarian family likes Isa’s sausages, but I am not fond of the texture of wheat gluten. The flavor was great though!

I am making Broccoli Daal tonight. Mmmmm Indian……………

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