Vegan Sausages – VeganMoFo Day 18

These next two days of VeganMoFo are leftover days…well, today is the beginning, where you make food, and tomorrow is the day where you use the leftover food. While leftovers can just be, well, leftovers from whatever you made, it’s an even better idea to plan your meals with leftovers in mind. Make a meal, and intend to use the leftovers for another meal. That’s what these sausages do!

These are actually, I think, my third sausage recipe on this blog. I have tomato and basil sausages, and pizza sausages! These ones are more traditionally flavoured, I think, and work great in hot dog buns with some fried onions! Once again I used Isa’s recipe as a base, but altered it a fair bit too.

Sausages made from seitan aren’t perhaps the most attractive of things, which makes them a little difficult to photograph, but they really are delicious! I actually use cups to measure this recipe out, because it all goes in the food processor so it’s easier than weighing.

Seitan Sausages

• Servings: 11 sausages
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Ingredients

• 1 can white kidney beans, drained and rinsed
• 1 cup cold vegetable stock
• 4 tbsp nutritional yeast
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp marmite
• drop liquid smoke
• 2 tbsp soy sauce
• several cracks black pepper
• 1.5 cups vital wheat gluten

Directions

1. Place all the ingredients, except for the vital wheat gluten, in a food processor and blend until smooth.
2. Add the vital wheat gluten and pulse until combined and forming a dough.
3. Roll the dough into sausage shaped pieces – they’ll expand as they cook so make them smaller than you want them!
4. Wrap each sausage in tin foil, making sure it’s all sealed in.
5. Place the wrapped sausages in your steamer (you may need to do this in two batches)and steam for 40 minutes.
6. Use how you fancy!