Vegan Andouille Sausage

Step 1

Cut 8 pieces of foil just large enough to securely wrap the sausage links, about 8 x 12 inches. If you like a layer of parchment between food and foil, cut 8 smaller pieces of parchment, about 5 x 7 inches.

Step 2

Preheat oven to 375 degrees F.

Step 3

In a large mixing bowl whisk together the dry ingredients - vital wheat gluten, nutritional yeast, cayenne, smoked paprika, regular paprika, thyme, mustard powder, pepper and salt.

Step 4

In a small/medium bowl, whisk together the broth, oil, soy sauce, garlic, vinegar and molasses.

Step 5

Pour the wet ingrediens into the bowl with the dry ingredients, and add the cup of pinto beans. Push up your sleeves and get in there with your hands! Squish and squeeze everything together for about one minute or until well combined. Mash the beans with your fingers.

Step 6

Transfer the dough to a flat surface and knead for several minutes or until it becomes stretchy and firm. You want to be more vigorous than if you were kneading bread dough. Feel free to tear and squish/squeeze the dough with your hands combined with more traditional kneading.

Step 7

Shape the dough roughly into a rectangle. Cut the dough into four equal-sized pieces, then cut each of those in half so that you have 8 links/logs. The dough will look bumpy and rough but will snap into shape inside the foil while cooking.

Step 8

If using parchment, wrap a sausage link in parchment. Then place that on a piece of foil and wrap tightly. Twist the ends like a tootsie roll wrapper so that the sausage is completely sealed within the foil (to keep moisture in). If not using parchment, simply place each sausage link on the foil and wrap as described above.

Step 9

Place the foil-wrapped sausages on a baking sheet, and bake for 55 to 65 minutes, flipping at the halfway point. When the sausages are done they should feel fairly firm when pressed with tongs. You can also check by carefully unwrapping one foil package. There should be some browning on the outside and the sausage should be firm when pressed.

Step 10

Unwrap each sausage and allow to cool.