I love the Tofurkey brand sausages they are great to barbecue and slice up in pasta for a nice change from textured vegetable protein (TVP) or veggie dogs, so when I came across a recipe for them I jumped at it and it was fantastic. I can’t take even the slightest ounce of credit for this recipe but I did vary up the spices a little. I added a little liquid smoke and next time I would substitute the olive oil for seasame oil to give it a little extra depth of flavor. I didn’t have nutritional yeast on hand at the time so I used 1/2 cup of TVP and I think it added even more to the texture. Here is the original recipe, if you are a vegetarian you need to try this, it really is a simple process with outstanding results.
This recipe comes from Everyday Dish which I encourage you all to visit. It also has a handy video to go with it proving how easy it is.
Spicy Italian Vegetarian Sausages
Makes 8 links
- 2 1/4 cups vital wheat gluten
- 1/2 cup nutritional yeast flakes
- 1/4 cup chickpea flour
- 2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
- 2 tbsp granulated onion
- 1 to 2 tbsp fennel seed, optional
- 2 tsp coarsely ground pepper, preferably freshly ground
- 2 tsp ground paprika
- 1 tsp dried chili flakes, optional
- 1 tsp ground smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/8 tsp ground allspice
- 2 1/4 cups cool water*
- 6 to 8 cloves garlic, minced or pressed
- 2 tbsp olive oil
- 2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in 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.
Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.
Copyright © 2008 Julie Hasson