Vegan Sausages 3 ways

I’ve been doing tons of sausage-based experimenting in the kitchen and have created a couple more vegan sausage recipes for you guys to try out! Hickory Smoked Breakfast Sausage and Smoky Chipotle Sausage are my new additions, and I’ve included the Spicy Italian Sausage recipe that I used in my Spicy Italian Sausage Penne dish here as well so they are all together in one post.

Combine all the dry ingredients in one bowl and the wet ingredients in a seperate bowl. Whisk both the dry ingredints and the wet ingredients in their respective bowls until they are homogenous and then pour the wet ingredients into the dry, stirring with a wooden spoon until combined.

The photo on the upper left is the Smoky Chipotle Sausage and the photo on the upper right is the Hickory Smoked Breakfast Sausage.

The photo above shows each step in the sausage-making process. Shout out to my lovely cousin Virginia for taking some of these photos for me! You rock!

Place your tinfoil wrapped sausages in a steamer basket and steam for 45 minutes with the lid on. Remove them from the basket and unwrap the tin foil. Be careful because they will be hot! Once they are out of the tinfoil let cool for a couple minutes before slicing (if you choose to slice them). I have used them as sausage ground as well and it works surprisingly well! Just crumple the cooked sausage in your hands to create the ground version of these. They can also be barbecued whole and eaten that way as well. Be creative!

The photo above is the Hickory Smoked Breakfast Sausage and the photo below is the Smoky Chipotle Sausage.

Saute the sausage slices in a few tablespoons of water to moisten them and add them to your favourite pasta dishes, breakfast hashes, or whatever you want!

Hickory Smoked Breakfast Sausage (makes 4 sausages)

1/2 cup vital wheat gluten

2 1/2 tbsp chickpea flour

1 tsp rosemary

1 tsp dried sage

1 tsp ground thyme

1/2 tsp salt

1/2 tsp black pepper

¼ tsp nutmeg

1 tbsp brown sugar

1/2 tsp of chili flakes

1 tsp olive oil

1 tbsp tomato paste

1/2 cup water

1/2 tsp liquid smoke

1/2 cup water

Smokey Chipotle Sausage (makes 4 sausages)

1/2 cup vital wheat gluten

3 tbsp chickpea flour

1/2 tsp salt

1/2 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

½ tsp chili powder

1/2 tsp sugar

1/2 tsp of chili flakes

2 tsp adobo sauce

2 chipotle peppers in adobo, finely diced

1 tsp olive oil

1 tbsp tomato paste

1/2 cup water

 Spicy Italian Sausage (makes 4 sausages)

1/2 cup vital wheat gluten

2 1/2 tbsp chickpea flour

1/2 tsp coconut sugar

1 tsp dried basil

2 tsp dried oregano

2 tsp ground thyme

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (use 1 tsp if you like really spicy)

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp of chili flakes

1 tsp olive oil

1 tbsp tomato paste

1/2 cup water

Prepare a large pot with ~2 inches of water in the bottom and a steamer basket placed inside and bring to a boil. The water should not come above the bottom of the steamer basket. Also prepare one piece of tin foil about 8 inches by 5 inches (doesn't have to be exact) for every sausage you will be making.

Combine the vital wheat gluten, chickpea flour, sugar, and all dry spices in a medium sized bowl and stir until combined.

In a separate small bowl, whisk together the tomato paste, olive oil and water and all other wet ingredients.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a ball forms, it should not be sticky to the touch but it will look kind of wet.

Separate into 4 equal sized portions and roll between your hands into a sausage shape.

Place each sausage on a piece of tin foil and roll up, twisting at the ends.

Place the sausages in the steamer basket and put a lid on the pot, you can reduce the heat to a simmer while the lid is on. Steam for 45 minutes and remove from the basket.

Unwrap the sausages and allow to cool for at least 5 minutes before slicing.