My dad loves vegan sausages! If you were to send him to the grocery store to pick up a few items, he will inevitably come home with an assortment of vegan sausages. So, over the years we have pretty much tried “the works”. His most favorite sausages are the ones we make ourselves.
The first time I attempted to make vegan sausages, I thought it was going to be an overwhelming task. My logic was that there had to be a reason why so many people buy vegan sausages instead of making them, right? So after some experimentation I was very happy to find that theory to be wrong. Making vegan sausages is not really that hard. You can also put the extra sausages in the freezer and then have them ready whenever you have a sudden sausage craving:)
Today I am going to show you how to make a very easy vegan sausage. As you get comfortable with the process, you can be very creative in the use of different flavor combinations. You can add a little more crushed red pepper for a hotter variety or some maple for a sweeter pallet, etc.
The possibilities are endless. These can definitely be made oil free or nut free should you prefer. They are a wonderful addition to a savory breakfast, a great topping for a pizza, or some extra texture for a pasta dish. Hope you enjoy them as much as we do!Print
Easy Vegan Homemade Sausages
- 1 1/2 cup hot water
- 1/4 cup + 1 tablespoon Braggs liquid aminos
- 2 teaspoons molasses
- 2 tablespoons olive oil
- 1 tablespoon rubbed sage
- 1 1/2 teaspoons ground fennel
- 1 1/2 teaspoons whole fennel seeds
- 1/2 teaspoon Hickory Smoke Powder (see note)
- 1/2 teaspoon marjoram (optional)
- 1 1/2 cups vital wheat gluten
- 1/2 cup flour
- 2 tablespoons nutritional yeast flakes
- 5 teaspoons onion powder
- 3 teaspoons garlic powder
- 3/4 teaspoon red pepper flakes
- 1/2 cup well chopped walnuts (not ground, but small pieces)
In a bowl combine the hot water with Braggs liquid aminos, molasses, oil, sage, fennel, fennel seeds, hickory smoke powder and marjoram. Set aside to soak while you combine the dry ingredients. This will allow the flavors to blend.
In a separate bowl, large enough for the dough, add the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, red pepper flakes and chopped walnuts.
Stir together until well combined.
Add the wet mixture to the dry mixture and knead for about 2-3 minutes.
To make the sausages:
Use about 1/4 cup dough to each sausage. In a piece of saran wrap make a log, then roll tightly to form a sausage. Make sure to secure the ends by twisting several times. This will help form the round shape.
Next roll the saran wrapped sausage in a small piece of foil, shiny side in, and secure the ends. Do this with the rest of the dough.
In a large sauce pan with a steamer basket, fill water to just below the basket. Bring to a boil. Place wrapped sausages in the steamer basket, and let steam on low to medium heat about 50 min. check water level occasionally.
Remove from pot. Let cool before unwrapping. Store in fridge or freezer.
Sear in a skillet before serving.
Hickory smoke powder is available on line at Amazon.com It adds a really nice flavor to these sausages.
If you do not want plastic next to your food, use foil instead.