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Spicy Italian Vegetarian Sausage
Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: www.juliehasson.com
Spicy Italian Vegetarian Sausages
Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water*
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.
Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.
Copyright © 2008 Julie Hasson
January 14, 2010 | Julie, Thank you for the reply! I was very excited to hear from you! Your food and kitchen is AMAZING! I cant wait to play with all these new recipes and ideas! Thank you! Dea” —deasteinwand
December 24, 2009 | Again Julie, you dazzle us. This is by far the best vegan sausage recipe I have tasted. We are having these for Christmas breakfast. can't wait to experiment with other uses. I will try these in patties next. The recipe you have posted using the patties sounds divine! You continue to broaden my vegan horizons. Thanks!” —
November 10, 2009 | but id rather not attribute to something i personally dont believe in. To many cows are being made to supply most fast food eateries with their patty's the cows are causing a lot of harm to the environment with the insane amount of methane they produce and im not for the unethical consumption of animals. I think to sum all that up is to say i believe that the world should think more on how early native Americans would think, to never have more then what we need to survive. By web design” —
October 16, 2009 | I LOVE this recipe. It's the best of all the veggie sausage recipes I've tried (and I've tried a bunch). I love the texture and the taste is fantastic! The video is nicely done, as well. I've used these in a bunch of recipes, including a soup I made tonight: http://99percentvegan.blogspot.com/2009/10/ditalini-veggie-sausage-soup.html” —Vegn
July 27, 2009 | Julie, I tried your sausage recipe, changing the spices to make a tofurky-type thing. It was way too firm, I think I must have used too warm water and had to really kneed it. You mention you should use cool water, but could I use cold water? I'm just weary of that happening again. Thanks! -Nadia” —redbox
July 18, 2009 | Julie......Your sausages made me a rockstar last weekend at me fiancee's campground!!! ((http://www.newecholake.com/)) We had a festival last week and there happened to be a great deal of vegetarians up there. I had planned to do a little catering (for the vegetarians) and included your sausages. Wellllllllll, all I can say is that I had to fight off the meat eaters so that there would be enough for my vegetarians. These sausages are now a staple food up at the lake. Thank you sooooooooo much!!!” —Auntie Landra
April 4, 2009 | We have these atleast once a week-sliced into beans & rice, on pizza, pasta, etc. We've experimented with alot of spices, by adding liquid smoke, sage, old bay, chipotle powder...and love it! I usually make them with 1/3 cup portions and it makes around 11 sausages-we eat half that night and freeze the other half to eat the next week! Thank you!” —April
February 25, 2009 | These were good. My 3 year old (very picky eater) loved them. I couldn't find the ChickNish, so I reduced it to about 1.25 tb and omitted the salt. I'd really like to have the nutritional content rundown on these, for planning our daily nutrition and caloric needs. Also, I'd love to see some variations of different sausage flavors.” —Jujube
February 7, 2009 | These sausages are out-of-this-world good! Try them fried up with olive oil. Amazing!” —
December 6, 2008 | I really want to try this recipe- but I'm allergic to nutritional yeast, and I'm wondering if you can recommend a substitute ingredient? Is it for texture, flavor, both? I sure hope you can help, it will help me to create substitutions for NY in so many of the vegan recipes I want to try. Thank you!” —
December 2, 2008 | These look "Amazing" can't wait to try them i posted the recipe/video on my myspace blog to share with other vegans vegetarians it looks so simple and delish...” —
November 6, 2008 | I saw this recipe months ago and finally got around to making it. They tasted delicious and the texture was better than any other home-made seitan I've tried. My omnivore parents were also very impressed. I've had the Field Roast vegan sausages before, and these were much better and much cheaper. I can't wait to experiment with the spices...I'm thinking of trying an apple-sage sausage next!” —
November 1, 2008 | This recipe was incredible! We made three different versions (12 total): Julie's Italian version, a "chorizo" and an "Alsatian X-mas" sausage. We will post it to our own blog tonight or tomorrow! http://beansfigsandkatz.blogspot.com/ Thanks for such a good recipe!” —
October 4, 2008 | This is the best gluten recipe I have ever tried (does work best with foil). I found these are great with different fillings and I am never exact on ingredients, just on texture and they always turn out delicious! My vegan nieghbours loved this recipe too and were estacic to discover your website. Thanks!” —
February 4, 2010 | I would love to make these, but I cannot have wheat or wheat gluten. Any suggestions on what to use instead? They sound yummy.” —