Sometimes I slice them up, sometimes I halve them lengthwise, pan-sear them and serve with sauerkraut and spicy mustard. They make a great side or topping for spaghetti squash with tomato sauce or a bit of whole wheat or gluten free pasta (it’s pictured above on einkhorn pasta, the most ancient form of wheat).
And FYI, the wheat gluten you buy to make these can also be used to make seitan. You will need a steamer or steamer basket for a pot of some kind to cook these.
Vegan Italian Sausage
makes 4
- 1/2 cup white beans (cannellini, navy, or Great Northern), drained
- 1 cup low sodium vegetable broth
- 1/2 Tbsp olive oil
- 2 Tbsp low sodium soy sauce
- 2 garlic cloves, very finely chopped
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast (bulk and/or natural foods section)
- 2 tsp fennel seeds (ground or crushed)
- 1 tsp red pepper flakes
- 1 tsp sweet paprika
- 1 tsp dried oregano
- black pepper
Mash up the white beans until there are no whole beans remaining. Add the rest of the ingredients in the listed order and mix well with a fork.
Tear off four sheets of aluminum foil, about 6 inches wide and lay them out. Divide your mix evenly among them. Shape each into about a 5-7 inch log and roll up in the foil, twisting the ends closed.
Place them in your steamer and steam for 30-40 minutes. Then slice, grill, eat as is, or save for later!
View Comments (5)
These look amazing, I would like to to try these as my husband is crazy for good Italian sausages. You said you can reduce the oil even further, but have you ever tried these without any oil at all?
I never cook with oil, so I ALWAYS make them with no oil actually, and replace it with water as necessary. I think the original recipe I adapted from calls for 2 Tbsp.
thank you for that recipe! I prefere to prepare food by myself, and really like it.
They are awesome, aren't they - who needs the processed store-bought variety? Glad you liked it!
Tried this last night, and they turned out amazing! Thanks for such a simple recipe.