vegan sausage made with vital wheat gluten

**I revised the method of preparing this recipe. Ingredients are correct, but HERE is the updated method.

Sorry for my lack of posts the past couple days, I guess I needed a little break. But not from cooking and baking, I’ve been doing a lot of that! Most of you are probably not aware some sort of vegan hotdog day was being celebrated in Athens, Greece on Saturday. I wanted to be a part of it, but didn’t want to eat rubbery store-bought vegan hotdogs. I thought I could make my own, but…they ended being really big and fat, more like sausages. And I kind of also forgot to buy buns. Oh well, close enough, right??

I looked at a ton of recipes, but none were exactly what I was looking for. I wanted to add stuff to the wheat gluten mix, but I didn’t find any recipes like that until after I finished this one…when I was trying to figure out what I did wrong. I mean, I didn’t ruin them, but they weren’t quite right, as you’ll see. I think I solved the problem, but after looking at so many recipes, I can no longer tell you which one I used for the spice blend! So everything is kind of to taste. So let’s get to the good stuff.

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I started by sauteing about 1 C mushrooms and 1/2 C onions in olive oil, with a couple chopped cloves of garlic. Cook until soft. Set aside to cool.

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For the dry ingredients: 1 1/4 C vital wheat gluten, and a spice blend of approximately 1 tsp paprika, 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp crushed fennel, 1 1/2 tsp onion powder, 1 tsp oregano, 1/4 tsp black pepper, and 1/2 – 1 tsp salt. Stir it up. (You may increase the amount of spices to give it an extra punch)

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I dissolved about 1 tsp of this vegetarian chicken-flavor bouillon in 1 C of the soak water from my mushrooms (they were dried) and 1 Tbsp liquid smoke,

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and added it to the wheat gluten & spice mix. I believe that was my big mistake. I should’ve added the veggies (and other ingredients, shown below) to the liquid, and then added the wheat gluten & spice mix. Lesson learned.

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Because when I suddenly remembered I needed to add the veggies, along with a couple tablespoons each of split chickpeas and freekah (smoked baby wheat), the wheat gluten was already turning into a weird, meaty texture. Before I even stirred!

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Well, I mixed it with my hands the best I could,
(Revised Method HERE)

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then shaped it into 5 long rolls the best I could.

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I wrapped them individually in foil and twisted the ends, then steamed them for 40 minutes. They smelled SO good.

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Tada.

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It looks pretty nice, actually.

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The only problem was the extras were all more on the outside of the sausage. Next time I’m going to pop all the extras in the food processor and grind them up a little before adding them to the liquid, and then I’ll add the wheat gluten mix to it.

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Sunday is pretty much always the day I eat tons and tons of carbs at Tete’s house. I just heated a sausage in a skillet, without oil, sliced it up and ate it with mashed potatoes covered in a tahini-split chickpea sauce (something like This, season as you like). Everyone wanted to know why the sauce was bright yellow. I almost always add turmeric powder to bland colored foods because I like my food to be bright and cheerful looking whenever possible. Turmeric has such a mild flavor, it doesn’t make much of a difference. Or maybe I’m just used to it. But anyway. No, I did not cover my mashed potatoes in mustard!

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