- 1 ½ cups Vital Wheat Gluten (found in most health food stores)
- ¾ cup Nutritional Yeast (found in most health food stores)
- ¼ cup Garbanzo Bean Flour (or any flour of your liking)
- 3 Tablespoons Onion powder
- 4 Tablespoons Paprika
- 2 Tablespoons Fennel Seeds
- 1 Tablespoons Crushed Red Pepper (aka Chili Flakes)
- 1 Tablespoon Oregano
- 1 teaspoon Salt
- 2 teaspoons Black Pepper
Wet Ingredients:
- 2 ½ cups Water
- 1 Tablespoon Minced Garlic
- ¼ cup Olive Oil
- 2 Tablespoons Tamari or Braggs
Preparation
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients and add to dry ingredients. Mix well to combine. You should have a very wet feeling dough.
- Scoop a 1/2 cup of dough and place on a square sheet of aluminum foil.
- Now roll the dough into the shape of a sausage link. I made ‘brautwurst’ sized links.
- In a steamer place all the sausage links in a single row. Steam for 30-45 minutes.
- Remove from steamer and let cool. These can either be eaten immediately or can be refrigerated or frozen for later use. Keep wrapped in foil until needed. These can be treated exactly like meat sausages, cooked with some kraut, sliced, fried and added to an Italian dish, or simply eaten on a bun.
Notes
- I have used the same recipe to make meatless balls - I have found that the silicone cake pop molds work great! Two batches fill up my xl crockpot for making meatless ball subs at potlucks.
- I originally took this recipe from rockinthestove.com, but their site is down.