SMOKY SAUSAGES
SERVES 4 SAUSAGES
1 1⁄4 cups (180 g) (6.3oz) vital wheat gluten
1⁄4 cup (30 g) (1.1oz) chickpea flour
1⁄4 cup (30 g) (1.1oz) nutritional yeast
1 tbsp (8 g) (0.28oz) tapioca flour
1 tbsp (7 g) (0.25oz) onion powder
2 tsp smoked paprika
1 1⁄2 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp fine sea salt (if your broth isn’t very salty)
1⁄4 tsp cayenne pepper
2⁄3 cup (160 ml) vegetable broth
2 tbsp (30 ml) tamari
2 tbsp (30 ml) vegan Worcestershire sauce
1 tbsp (15 ml) neutral-flavoured oil
1 tbsp (15 ml) toasted sesame oil
1 tbsp (16 g) (0.56oz) tomato paste
1 to 2 tbsp (15 to 30 ml) liquid smoke, to taste
2 tsp pure maple syrup
4 cloves garlic, grated or pressed
NUTRITIONAL VALUES
Calories: 563kcal
Fat: 31.1g (4.6g S.Fat)
Carbs: 47.5g
Protein: 25.8g
Sugar: 4.9g
Sodium: 958mg
METHOD
Combine the vital wheat gluten, chickpea flour, nutritional yeast, tapioca flour, onion powder, paprika, cumin, coriander, salt, and cayenne pepper in a medium- sized mixing bowl.
Whisk together the broth, tamari, Worcestershire sauce, oils, tomato paste, liquid smoke, maple syrup, and garlic in a glass measuring cup. On top of the dry ingredients, pour the liquid ingredients. Begin by mixing with a fork, then knead thoroughly with your hand, squeezing to ensure all ingredients are thoroughly combined.
If necessary, add an additional 1 tbsp (15 mL) broth or (9 g) gluten to make a soft, workable dough.
Divide the mixture evenly between two 12-inch (30 cm) pieces of foil (10 ounces or 280 g each). Form into two 6 inch (15 cm) long rolls. Wrap the foil around the mixture tightly, twisting the ends to enclose the sausages.
Make a steamer. 1 hour 15 minutes to steam the rolls Remove the foil (be careful of the steam!) and set aside to cool on a wire rack.
Allow to cool completely before slicing thinly with a sharp, serrated knife in a seesaw motion. Wrap tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 months.
Whisk together the broth, tamari, Worcestershire sauce, oils, tomato paste, liquid smoke, maple syrup, and garlic in a glass measuring cup. On top of the dry ingredients, pour the liquid ingredients. Begin by mixing with a fork, then knead thoroughly with your hand, squeezing to ensure all ingredients are thoroughly combined.
If necessary, add an additional 1 tbsp (15 mL) broth or (9 g) gluten to make a soft, workable dough.
Divide the mixture evenly between two 12-inch (30 cm) pieces of foil (10 ounces or 280 g each). Form into two 6 inch (15 cm) long rolls. Wrap the foil around the mixture tightly, twisting the ends to enclose the sausages.
Make a steamer. 1 hour 15 minutes to steam the rolls Remove the foil (be careful of the steam!) and set aside to cool on a wire rack.
Allow to cool completely before slicing thinly with a sharp, serrated knife in a seesaw motion. Wrap tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 months.
