Vegan Sausages

Vegan sausage with fries

How Yummy Were They?

I was doubtful about the sausages but man, these things are way better than any store-bought kinds we've tried. I LOVED them! But then, I'm not a fan of soy-based food, so the ones at the store generally stay right there on the shelves for the most part. We had them a couple times but they don't hold a candle to these.

This was our second meal of them and Missy happened to stop by so she got to try them as well. She also really enjoyed them. Definitely worth keeping the recipe - and sharing it for any of you who want to try. You'd be surprised how much you might enjoy them!

Sausages and onions frying

The sausages are boiled first then cooled, then fried. They puffed up a lot during the steaming and we found them to be pretty thick so we sliced them in half before frying, and found that they made a more manageable meal.

Vegan Sausage Recipe

Original recipe here.
Modifications to original recipe include:

• Added 2 tsp ground fennel 
• Added an extra tsp smoked paprika
• Didn't have chick peas; substituted 1/2 cup chick pea flour and 1/3 cup water
• Didn't have veg broth; substituted vegetable cocktail (like V8)
• Omitted the oil
• We're not sure the flour was gluten as the bag was unmarked

Ingredients:
½ cup chickpeas, rinsed and drained
1 cup cold vegetable broth
1 TBSP olive oil
2 TBSP soy sauce
1¼ cups vital wheat gluten
¼ cup nutritional yeast
1 tsp thyme
1½ tsp garlic powder
1 tsp onion powder
2 bay leaves, finely crumbled
1 tsp red pepper flakes
1 tbsp smoked paprika
1 tsp sage
1 tsp sugar
1 tsp salt
1 tsp freshly ground pepper

Directions:
Mix wet and dry ingredients separately, then combine. Roll into sausage shapes. Wrap in parchment paper and twist the ends to shape them. Steam for 40 minutes. Ready to freeze or refrigerate, then you can take them out and fry them or throw them on the barbeque.

Rolling sausages

We think they will be fantastic on the barbeque with some of my yummy homemade BBQ sauce.

Steamed sausages

My BBQ Sauce

1/2 cup ketchup
1/4 cup balsamic vinegar
2-3 tbsp brown sugar
1-2 cloves garlic, pressed through a garlic press
1/2 tbsp dijon mustard
1/2 tsp onion powder
Pinch of hot chili pepper