Makes 4 big sausages
Total time: 50 minutes || Active time: 15 minutes
There are so many amazing versions of these steamed sausages floating around, but one more couldn’t hurt! These are an excellent brunch sausage, perfect for slicing up alongside French Toast. They have a slightly sweet mapley taste, and when they sop up a little extra maple syrup, well that’s quite allright. I used both chickpea flour and nutritional yeast because I love that texture best, but you can use all nutritional yeast, or all chickpea flour. This recipe is anything but fussy. Here’s a PPK thread that has about a bazillion and one ideas for variations on the steamed sausage.
1/2 cup cooked pinto beans, rinsed and drained
1/2 cup vegetable broth
1/4 cup pure maple syrup
1 tablespoon olive oil
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
2 tablespoons nutritional yeast
2 tablespoons chickpea flour
1 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Several dashes fresh black pepper
Before mixing your ingredients, get your steaming apparatus ready, and bring water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. They’re really great sliced up and lightly sauteed, or grilled.
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Delicious recipe! I made a triple batch so I’d have plenty to freeze and use as we go. They were especially delicious sliced diagonally and pan fried. I served them as a side with the Blacked Tofu and Garlicy Grits recipe. Would love ideas on different seasonings to have for more savory options such as Italian or Southwestern Will have to play around with it! Thanks Isa!
Cant wait to try and hopefully get rid of those store bought morning sausages
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WOW! Thank you for sharing this recipe. I was craving (taste of) breakfast sausages and these hit the spot. (Not vegan) husband liked them too! I used leftovers as “pepperoni” on pizza with great results.
We’re both farm raised, so a tough crowd to please as far as plant-based meats go. These are great! Thanks again!
I am allergic to soy – is there something I could substitute for the soy sauce? The usual suggestions (vegan worcestershire, braggs liquid aminos) dont work since they’re all soy-based as well. I really want to try these out!
I love these seitan recipes …I wanted a way to make them ‘more uniform’ so I got some food grade PVC for the size I wanted and a smaller piece to use as a ‘plunger’…oiled the larger piece of pipe..put a cap on the larger piece to compact the seitan….slid the formed seitan onto parchment and twisted into links…steamed them in a pressure cooker …perfection ;
I’ve been building up to making my own seitan for a long time. It all came to a head this year. Trader Joe’s stopped selling their vegetarian “chik’n strips” due to needing to find another manufacturer. The other brands I’ve since tried, several with well recognized brand names, were disgustingly salty and greasy. Meanwhile, I want variety, have been a vegetarian for 46 yrs and once in a while I get tired of tofu. After reading lots of recipes, they all seem to have similar proportions and ingredients. Yours is quite perfect. I want them to taste like chicken, not the Japanese flavor profile. They were incredibly easy and reliable to make. They don’t have that shredded chicken breast texture that the vegan strips from Trader Joe’s had, but I can live with that. The chicken flavor profile I desired is there. They’re as easy to make as tortillas (for me, anyway). Thanks for the final push!
I can’t wait to try! Do you think perhaps these can be made ahead and frozen? I would love to have them ready and just heat them up on a busy morning.
The link for variations doesn’t work anymore. Is this page still available somewhere?