Spicy Italian Vegetarian Sausage

Julie Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com

vegan diner   vegan pizza  Vegan Casseroles

4.5 from 2 reviews
Spicy Italian Vegetarian Sausage
Author: 
Recipe type: Seitan
Cuisine: Sausage
Serves: 8 Links
 
This sausage recipe has become a "Must have" in our fridge at all times! Try it and you'll see what we're talking about. We want to hear about your own concoction and creations!
Ingredients
  • 2¼ cups vital wheat gluten
  • ½ cup nutritional yeast flakes
  • ¼ 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
  • ½ tsp dried oregano
  • 1 tsp salt
  • ⅛ tsp ground allspice
  • 2¼ cups cool water*
  • 6 to 8 cloves garlic, minced or pressed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
Instructions
  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 ½ 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.
  3. 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.
  4. Copyright © 2008 Julie Hasson

 

10 Responses to “Spicy Italian Vegetarian Sausage”

  1. Maureen September 22, 2014 at 6:28 pm #

    Hi Julie, I am new to vegetarian cooking, can you explain what the English version is of the following items? Vital wheat gluten, nutritional yeast flakes and Bills best chi knish seasoning. Your veg Italian sausage looks great, I look forward yo making them and would be grateful for your help. Kinds regards Maureen.

  2. Chaven Yenketswamy October 5, 2014 at 5:57 pm #

    Hi Julie,

    The local quality of vegetarian sausage has dropped over the years. I am keen to make my own product knowing their is consistency in the formulation. Is there an alternative recipe that uses whole wheat flour as a substitute for wheat gluten?

    Thank you
    Chaven

    Thank you

    • Julie Hasson October 5, 2014 at 6:00 pm #

      Hi Chaven,

      Unfortunately this recipe won’t work with regular wheat flour. The Vital wheat gluten has almost magical powers, and is essential to make the sausages. I wish that I could find a way to make it without the gluten, but have not figured out a way yet.

      Thanks!

      Julie

  3. Diane October 6, 2014 at 10:20 pm #

    They are in the steamer now! Wish me luck! They smell amazing….thank you!!

    • Julie Hasson October 6, 2014 at 10:26 pm #

      Good luck Diane! Let me know how you like them.

      Julie

  4. dean October 21, 2014 at 11:42 am #

    This is a good technique for sietan, I switched out the spices and put ones from doner kebab in instead and shaved the sausage – worked surprisingly well

    • Julie Hasson October 23, 2014 at 8:45 pm #

      That sounds awesome Dean! If you feel like sharing it here, we’d love to see it. Thanks for letting us know!

  5. Michelle November 22, 2014 at 2:25 am #

    This vegan sausage preparation is so good and so innovative! This basic method allowed me to make vegan Andouille sausage for my blog’s recipes for Cajun gumbo and Creole jambalaya.

    One tip is that if any readers are having trouble finding chickpea flour in stores, I’ve substituted soy flour and it works fine, likely because they’re both high protein flours. Thanks again for such a great idea–vegans and omnivores alike love my sausage!

Trackbacks/Pingbacks

  1. Vegan Jambalaya with Sausage and Chicken - Rivels & GritsRivels and Grits - November 22, 2014

    […] Andouille sausage. The vegan sausage preparation method that Bistro Katie used is from Julie Hasson (see her Spicy Italian Vegetarian Sausage recipe) and Isa Chandra Moskowitz (see her Spicy Pinto sausage […]

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