Homemade Vegan Sausages
No need to buy expensive veggie sausages anymore! These Homemade Vegan Sausages are easy to make and delicious. Thanks to two tricks, they are not tough and rubbery like seitan often is.
Servings 4 sausages
Calories 123kcal
Ingredients
- 1/2 tablespoon canola oil
- 1/2 large white onion chopped
- 1 garlic clove chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 cup cooked chickpeas
- 1 tablespoon tomato paste
- 1/8 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1/4 cup sparkling water
- 3/4 cup vital wheat gluten
Instructions
- In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
- In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
- Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring it to high heat.
- Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil (roll it tightly). Twist the ends so that the seitan is completely covered in foil. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
- Let them cool off a bit before removing the aluminum foil and parchment paper.
- You can use them in various recipes (Hot Dogs, Corn Dogs, serve them with mashed potatoes etc.). To warm them up, cook them in a pan or contact griller. You can store them in the fridge for 3-4 days.
Nutrition
Serving: 1sausage | Calories: 123kcal | Carbohydrates: 7g | Protein: 18g | Fat: 2g | Sodium: 398mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 2.6mg | Calcium: 42mg | Iron: 1.8mg