In the photo I shared of the Avocado Cous Cous last week, it was served alongside sautéed greens with veggie sausage. I also shared this photo on facebook & got asked, “How do you make veggie sausage?” I should be more clear, while it is vegan sausage, it is not made of vegetables.
I have been making this recipe a lot lately. While I love the Field Roast brand sausages, they are $5-6 for a pack of 4. This is a much more cost effective option & SUPER simple.
The original recipe I use for seitan sausage can be found here. I have loved every recipe from this site I’ve tried.
1/2 cup cooked white beans, rinsed and drained
1 cup vegetable broth
1 tablespoon tomato paste
2 tablespoons soy sauce
1 1/4 cups vital wheat gluten*
1/4 cup nutritional yeast
2 cloves fresh garlic, finely grated
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper
1 cup vegetable broth
1 tablespoon tomato paste
2 tablespoons soy sauce
1 1/4 cups vital wheat gluten*
1/4 cup nutritional yeast
2 cloves fresh garlic, finely grated
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper
4 squares aluminum foil
Fill a pot with water & add steamer basket, bringing to a boil.
While the water is coming to a boil, throw everything else together. In a large bowl, mash the beans. Add other ingredients in order listed & mix with a fork (I usually use my hands & kneed it a bit to get a good dough consistency).
Divide dough into 4 equal pieces. Place one part of dough on edge of an aluminum foil square & shape into log, leaving a couple inches on each side. Wrap dough in foil & twists ends.
Place sausages in steamer basket, cover & steam about 40 minutes. Ta da!
I add this to stir fry, greens, pasta & they make a great Panini.
* Vital wheat gluten is derived from wheat. It is basically powdered wheat protein. It looks like flour & can be found on the baking isle near other specialty flours (do not confuse with gluten flour). I buy mine in the bulk section. It is typically mixed with broth & seasonings & boiled or steamed to make a meat substitute called seitan (say-tan).
