Allergen Notes: Contains gluten
Special Equipment: Pot with steamer insert
These flavorful sausages, made with simple ingredients, are fun and easy to make at home. Vital wheat gluten is found in many grocery stores today or can be ordered online. It’s used to make a versatile food called seitan which is high in protein and can be used to create many meatless dishes. Experiment with different spices and herbs to change the flavor profile. Once the sausages are steamed, they can be grilled, fried, or used in soups and stews. You’ll be surprised at how easy these are to make and how delicious homemade vegan sausage can be!
Set a steamer basket over a pot of water 2 inches below the basket. Cover and bring to a simmer. Tear 6 square sheets of aluminum foil and set aside. Cover, and bring to a simmer.
In a large bowl, mix together the refried beans, nutritional yeast, garlic, soy sauce, oil, oregano, onion powder, garlic powder, fennel seeds, black pepper, salt, and red pepper flakes. Stir in the vegetable broth. Add the wheat gluten and mix together with your hands. Add a little more broth or water by the tablespoon if the dough is dry; it should be soft, smooth, and pliable. Once the dough comes together, knead the mixture for 5 minutes or up to 10: the longer you knead, the chewier the texture will be. This can also be done in a food processor.
Shape the dough into a loaf and cut widthwise into 6 equal strips. Roll one of the pieces into a cylinder, then place it on a sheet of foil and roll it up, twisting the ends together tightly like a candy wrapper. Repeat with the remaining pieces of dough.
Place the wrapped sausages in the steamer basket, in two rows if necessary, leaving room for the steam to rise through. Cover and steam for about 40 minutes, rotating the sausages from top row to bottom row halfway through cooking. Remove the steamer basket from the pot and let the sausages cool before unwrapping and using them in a recipe. Wrap extras in plastic and refrigerate for up to 5 days or freeze for up to 3 months.
Set a steamer basket over a pot of water 2 inches below the basket. Cover and bring to a simmer. Tear 6 square sheets of aluminum foil and set aside. Cover, and bring to a simmer.
In a large bowl, mix together the refried beans, nutritional yeast, garlic, soy sauce, oil, oregano, onion powder, garlic powder, fennel seeds, black pepper, salt, and red pepper flakes. Stir in the vegetable broth. Add the wheat gluten and mix together with your hands. Add a little more broth or water by the tablespoon if the dough is dry; it should be soft, smooth, and pliable. Once the dough comes together, knead the mixture for 5 minutes or up to 10: the longer you knead, the chewier the texture will be. This can also be done in a food processor.
Shape the dough into a loaf and cut widthwise into 6 equal strips. Roll one of the pieces into a cylinder, then place it on a sheet of foil and roll it up, twisting the ends together tightly like a candy wrapper. Repeat with the remaining pieces of dough.
Place the wrapped sausages in the steamer basket, in two rows if necessary, leaving room for the steam to rise through. Cover and steam for about 40 minutes, rotating the sausages from top row to bottom row halfway through cooking. Remove the steamer basket from the pot and let the sausages cool before unwrapping and using them in a recipe. Wrap extras in plastic and refrigerate for up to 5 days or freeze for up to 3 months.
