Spring is here and I have given into the urge to fire up the grill and barbecue …oh but wait I’m vegetarian. Ever try to get a really good broil on veggie burger? Pretty much turns out tasting like a piece of charred cardboard 80% of the time. I haven’t had a Satisfying vegetarian kabob since I gave up meat 10 years ago. But there is hope yet!! This vegan spicy Italian sausage recipe has given me hope. Not only is it delicious, savory with just the right amount of spice and flavor, but it’s pretty inexpensive to make. Vegetarians, be prepared to have your mind ( or taste buds) blown!
Spicy Italian Vegan Sausages
2 1/4 cups of Vital wheat gluten flour
1/2 cup of nutritional yeast
1/4 cup chickpea flour
1tbs powdered vegetarian chicken bouillon seasoning
2 tbs granulated onion
2 tsp ground black pepper (reduce by half if you are sensitive to spice)
2 tsp ground paprika
1 tsp dried chili flakes (optional)
1/2 tsp Italian seasoning or 1/2 tsp a oregano
1 tsp sea salt
1/8 tsp ground all spice
2 1/4 cups COLD water
1 tsp minced garlic
2 tbs olive oil
2 tbs soy sauce
1/2 of one large red bell pepper
1 small white onion
Combine all dry ingredients and whisk thoroughly. In a separate bowl combine the garlic, COLD water, olive oil and soy sauce. It is every important that the water is cold because it will greatly effect the texture of the meat. Warm water will yield a tougher texture. Finely chop the onion and bell pepper. I use a food processor for this. Pour the wet ingredients and chopped veggies into the dry ingredients and mix until just combined. Be sure not to mix too much because that will effect the texture as well.
Now the tricky part!
Using a 1/2 cup measure, scoop the mixture onto sheets of foil. Shape the mixture like a log then roll them up. Wrap each 1/2 cup log like a tootsie roll, twisting the ends to secure. This should yield 8-10 sausages. Place your wrapped sausages in a stainless steel steamer on high heat for thirty minutes. If you don’t have a steamer, place a colander over a pot of boiling water and cover. Make sure the water does not touch the colander, about 4 inches of water should be fine.
After thirty minutes, turn off the heat and allow the water and sausages to cool down. Remove sausages from steamer and unwrap. At this point you can slice and serve but I recommend allowing the sausages to cool in the fridge over night as they tend to firm up more and are easier to slice.
Finished product! And a glimpse of my super sexy argyle socks!
You can use these sausages in skewers or kabobs, soups or stews, over pasta with sauce or even grill them up and serve with peppers and onions on a kaiser bun. You can make cold sandwiches with them too, the possibilities are endless 🙂