VEGAN ITALIAN “SAUSAGES”

I made these “sausages” for my husband since he is still transitioning his diet. I sauteed peppers and onions and served them with the “sausage” on a piece of crusty bread. He was very happy with the “sausages” and loved the sandwich. If you enjoy meat but are working to transition to a whole food, plant-based diet, these sausages are definitely worth making.

The recipe is by Chuck at “Brand New Vegan”": VEGAN ITALIAN SAUSAGE & PEPPERS

Here is a brief newsletter from Dr. McDougall’s Health and Medical Center explaining who really needs to avoid gluten:

Gluten-free Diets Are Harmful for the General Population (Except for one percent)

Since first making these several years ago, I no longer cook with food in direct contact with aluminum foil. Chuck also modified his recipe. Why? Because aluminum is not a nutrient and can be harmful. Does aluminum leak into our food from all aluminum containing products? Watch this short video by Dr. Michael Greger to find out:

Are Aluminum Pots, Bottles, and Foil Safe?

VEGAN ITALIAN “SAUSAGES”

Ingredients

1/2 cup white beans, drained and rinsed (I used cannellini beans)

1 cup low sodium vegetable broth (I used Orrington Farms Vegan Ham Flavored Broth which was not reduced sodium)

2 Tablespoons low sodium soy sauce (I used reduced sodium tamari)

1 Tablespoon tomato paste

1 1/4 cups vital wheat gluten

1/4 cup nutritional yeast

1 1/2 teaspoon fennel seed (I chopped it a bit in my blender)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon smoked paprika

1/2 teaspoon thyme

1/2 teaspoon salt (I reduced to 1/4 tsp due to amount of salt in my broth)

1/4 teaspoon black pepper

1/4 teaspoon chipotle chili powder

1/4 teaspoon crushed red pepper flakes/red chili flakes (I used 1/2 tsp)

Instructions

1. To a blender or food processor add beans, vegetable broth, soy sauce, and tomato paste. Blend until smooth, set aside.

2. In a large bowl, mix vital wheat gluten, nutritional yeast, and all the spices.

3. Pour wet ingredients into dry and mix just until a soft dough is formed. Knead the dough for a minute.

4. Cut into 4 equal pieces.

5. Roll and stretch each piece into a sausage-shaped log.

6. Roll loosely in parchment paper. Next roll tightly in foil, twisting the ends as you roll to seal securely (be careful not to tear the foil or the dough may come out while cooking).

7. Set up steamer basket and get water boiling. Steam covered in the basket for 45 minutes. (I had to occasionally add more water and turn down the heat a bit but still allowed boiling).

8. Remove immediately from heat. Allow to cool enough before removing the foil.