Name: Savory Vegan Sausages
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Fusion
Ingredients: 30 g vital wheat gluten; 7.5 g nutritional yeast; 3.75 g chickpea flour; 2 g smoked paprika; 2 g garlic powder; 0.75 g fennel seeds; 0.75 g dried thyme; 0.75 g dried sage; 0.25 g red pepper flakes; 0.75 g salt; 45 ml vegetable broth; 7.5 ml soy sauce; 7.5 g tomato paste; 3.75 ml olive oil

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Savory Vegan Sausages

Savory Vegan Sausages

Plant-based sausages, perfect for various meals.

Source

Ingredients:

30
g
vital wheat gluten
7.5
g
nutritional yeast
3.75
g
chickpea flour
2
g
smoked paprika
2
g
garlic powder
0.75
g
fennel seeds
0.75
g
dried thyme
0.75
g
dried sage
0.25
g
red pepper flakes
0.75
g
salt
45
ml
vegetable broth
7.5
ml
soy sauce
7.5
g
tomato paste
3.75
ml
olive oil

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Instructions:

In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, smoked paprika, garlic powder, fennel seeds, dried thyme, dried sage, red pepper flakes, and salt.
In a separate bowl, whisk together the vegetable broth, soy sauce, tomato paste, and olive oil.
Pour the wet ingredients into the dry ingredients and mix to form a dough. Knead the dough for about 3-4 minutes until it becomes elastic and well combined.
Divide the dough into 4 equal portions and shape each portion into a sausage shape.
Wrap each sausage tightly in aluminum foil, twisting the ends to secure them.
Place the wrapped sausages in a steamer basket or a large pot with a steaming rack.
Steam the sausages for about 30-40 minutes.
Carefully unwrap the sausages and let them cool slightly.
Optionally, you can brown the sausages in a pan with a little olive oil for a few minutes on each side to achieve a crispy exterior.

Nutrition	Per Serving 113 g	Per 100g
Energy	223.4 kcal	198 kcal
Protein	29.3 g	26.0 g
Fibre	5.1 g	4.5 g
Salt	2.6 g	2.3 g
Sugar	2.3 g	2.0 g
Carbohydrates	16.4 g	14.6 g
Fat	5.7 g	5.1 g

Environmental	Per Serving 113 g	Per 100g
CO2	0.1 kg	0.1 kg
Water	17.6 l	15.6 l

30
g
vital wheat gluten
7.5
g
nutritional yeast
3.75
g
chickpea flour
2
g
smoked paprika
2
g
garlic powder
0.75
g
fennel seeds
0.75
g
dried thyme
0.75
g
dried sage
0.25
g
red pepper flakes
0.75
g
salt
45
ml
vegetable broth
7.5
ml
soy sauce
7.5
g
tomato paste
3.75
ml
olive oil

In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, smoked paprika, garlic powder, fennel seeds, dried thyme, dried sage, red pepper flakes, and salt.

In a separate bowl, whisk together the vegetable broth, soy sauce, tomato paste, and olive oil.

Pour the wet ingredients into the dry ingredients and mix to form a dough. Knead the dough for about 3-4 minutes until it becomes elastic and well combined.

Divide the dough into 4 equal portions and shape each portion into a sausage shape.

Wrap each sausage tightly in aluminum foil, twisting the ends to secure them.

Place the wrapped sausages in a steamer basket or a large pot with a steaming rack.

Steam the sausages for about 30-40 minutes.

Carefully unwrap the sausages and let them cool slightly.

Optionally, you can brown the sausages in a pan with a little olive oil for a few minutes on each side to achieve a crispy exterior.