Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Homemade Vegan Kielbasa

By Chef Sara

These flavorful sausages, inspired by a recipe by Isa Chandra Moskowitz, are fun and easy to whip up in your kitchen. Homemade Vegan Kielbasa is versatile and can be enjoyed on your grill, as an appetizer with mustard, roasted with potatoes and peppers, or fried with apples and sauerkraut. No matter how you slice it, this recipe is one you should try–and share with hungry friends and family members, all year round.

These sausages are medium-firm in texture: for a firmer sausage, add in an additional ¼ cup of vital wheat gluten.

Ingredients

 1 (14.5 ounce) can pinto beans, drained and rinsed
 2 cups vegetable broth
 3 tablespoons olive oil
 2 tablespoons tamari soy sauce
 ¼ cup nutritional yeast flakes
 2 tablespoons finely chopped fresh garlic (approximately 6 to 10 cloves)
 2 tablespoons sweet paprika
 1 tablespoon smoked paprika
 1 tablespoon caraway seeds
 1 ½ teaspoons ground marjoram
 1 teaspoon granulated onion
 ½ teaspoon ground allspice
 2 teaspoons salt
 1 teaspoon freshly ground black pepper
 2 cups ½ vital wheat gluten

Directions

Fill a large pot with a couple inches of water. Place a steamer insert inside or a steamer basket over the pot. Cover, and bring to a low boil. Cut eight 9-inch square sheets of aluminum foil: you’ll be rolling each sausage in foil individually, then steaming them.

In a large bowl, mash the pinto beans with a potato masher or fork until mostly smooth. (Some texture is fine, but try to avoid having any whole beans.) Add in the vegetable broth, olive oil, tamari, nutritional yeast, garlic, spices, salt, and pepper, and whisk to combine.

Add the wheat gluten to the bowl and use your hands mix together. Knead the mixture in the bowl for a minute or two, until the soft dough just holds together. Turn the dough out onto a cutting board, and cut into eight equal pieces. Roll one of the pieces into a 5-inch cylinder, then place on a sheet of foil and roll 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, cover, and steam for 40 minutes. Unroll each sausage, and either use right away, or wrap tightly and refrigerate or freeze until needed.

Homemade Vegan Kielbasa

Homemade Vegan Kielbasa

DifficultyModerateCook Time40 mins
YIELDS
Makes 8 sausages

INGREDIENTS

 1 (14.5 ounce) can pinto beans, drained and rinsed
 2 cups vegetable broth
 3 tablespoons olive oil
 2 tablespoons tamari soy sauce
 ¼ cup nutritional yeast flakes
 2 tablespoons finely chopped fresh garlic (approximately 6 to 10 cloves)
 2 tablespoons sweet paprika
 1 tablespoon smoked paprika
 1 tablespoon caraway seeds
 1 ½ teaspoons ground marjoram
 1 teaspoon granulated onion
 ½ teaspoon ground allspice
 2 teaspoons salt
 1 teaspoon freshly ground black pepper
 2 cups ½ vital wheat gluten

DIRECTIONS

Fill a large pot with a couple inches of water. Place a steamer insert inside or a steamer basket over the pot. Cover, and bring to a low boil. Cut eight 9-inch square sheets of aluminum foil: you’ll be rolling each sausage in foil individually, then steaming them.

In a large bowl, mash the pinto beans with a potato masher or fork until mostly smooth. (Some texture is fine, but try to avoid having any whole beans.) Add in the vegetable broth, olive oil, tamari, nutritional yeast, garlic, spices, salt, and pepper, and whisk to combine.

Add the wheat gluten to the bowl and use your hands mix together. Knead the mixture in the bowl for a minute or two, until the soft dough just holds together. Turn the dough out onto a cutting board, and cut into eight equal pieces. Roll one of the pieces into a 5-inch cylinder, then place on a sheet of foil and roll 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, cover, and steam for 40 minutes. Unroll each sausage, and either use right away, or wrap tightly and refrigerate or freeze until needed.

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2 Comments

    1. HI – our website interprets some of our imported recipes a little wonky! It’s 2 1/2 cups vital wheat gluten!! Thank you!

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