vegan sausage recipe

This spicy vegan andouille sausage is made in the oven and adds a delicious kick of heat and protein to any dish! Oil-free option.Inspired by and adapted from Isa Chandra&#x27;s recipe for Simple Italian Sausage.

Vegan Andouille Sausage

vital wheat gluten (330 g)

yeast

cayenne

tsp smoked paprika

tsp sweet paprika

thyme

mustard

tsp black pepper

tsp sea salt

vegetable broth

olive oil (For oil-free diets, sub 2 Tbsp tomato paste.)

soy sauce

garlic puree,

Tbsp apple cider vinegar

tsp molasses

beans

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.

Preheat oven to 375 degrees F.

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.

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

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.

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.

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.

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.

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.

Unwrap each sausage and allow to cool.

You’re going to love these homemade Italian seitan sausages. They’re great served as a sausage and peppers sandwich on a long roll or sliced up and served on pasta or pizza. The whole family is sure to enjoy these delicious Italian vegan sausages.

Veggie Italian Sausage

vital wheat gluten

Tbsp all-purpose flour

Italian seasoning

Tbsp salt

garlic powder

onion powder

tsp red pepper flakes

olive oil

garlic (minced)

marinara sauce (room temperature or slightly warmed)

coconut oil

PREP: Gather your ingredients and prepare your steaming mechanism as needed.

SAUTE: Heat the olive oil in a small saute pan on medium heat. When hot, add the minced garlic and red pepper flakes and saute for 1-3 minutes until fragrant and lightly toasted.

MAKE THE SEITAN DOUGH: Whisk together the dry ingredients in a large mixing bowl. In a medium mixing bowl, mix the wet ingredients - including the contents of your saute pan. Create a well in the center of the dry mix and pour in the wet mixture. Stir with a wooden spoon or rubber spatula until a rough dough ball forms.

KNEAD THE SEITAN: Knead the seitan gently for just 30-45 seconds. You don’t want to go over 45 seconds because this will negatively affect the final texture.

WRAP THE SAUSAGES: Cut the seitan dough into 8 equal-ish pieces and prepare 8 (6-8-inch) pieces of tin foil to wrap them in. Lay your first tin foil square flat on the counter and use your hands to shape the first piece of dough into a long sausage. Place the seitan across the bottom of your tin foil and carefully roll upward until it’s completely wrapped. Twist the ends as needed to contain the dough in the foil. Repeat for each sausage.

STEAM THE SEITAN: Steam the seitan sausages in the tin foil for 30 minutes. When cool enough to touch, unwrap them and either store or cook them to eat right away. 

SERVE/STORE: The seitan sausages are fine to eat as-is, but we like to crisp them up on the grill or in a saute pan and serve in a roll with sauteed peppers and onions! Store leftovers in an airtight container in the fridge for up to a week or the freezer for up to 3 months.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698704466/isjijiaecbstzbqgg6zb.mp4

You’re going to love these homemade Italian seitan sausages. They’re great served as a sausage and peppers sandwich on a long roll or sliced up and served on vegetarian pasta or pizza. Flavored with marinara sauce, garlic, red pepper, Italian herbs, and olive oil, the whole family is sure to enjoy these delicious Italian vegan sausages.

Vegan Italian Sausages

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Vegan Andouille Sausage

Veggie Italian Sausage

Top 2 vegan sausage recipe recipes from across the web

The most viewed vegan sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Andouille Sausage

Veggie Italian Sausage

The most viewed vegan sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine