Monday: Recipe Day with Vegan Italian Sausages

Vegan Goodness:

Today we ate:

  • Breakfast: Blueberry smoothies for Dad and LP and followed by cheerios and soymilk for everyone!
  • Lunch: We enjoyed a delicious lunch at a friends house: hummus, pita chips, veggies, clementines and delicious salad!
  • Mom and Dad snacked on some chocolate chips while the kids slept.  Then LP had some crackers and cream cheese for a snack.
  • Dinner: Pasta with cauliflower and white bean alfredo sauce.

Money Matters:

Today we had a playdate and then a low-key afternoon at home.  Nothing spent!

Monday Munchies: Recipe of the Week

We have been buried with snow over in my neck of the woods, which has had me craving some comfort food.  Enter one of my favorite treats: Veggie Italian Sausages!  We make our own seitan-based sausages rather than buying the prepared ones at the store that have a ton of salt and/or are super expensive.  These sausages are great to add to pasta dishes, breakfast scrambles or (my personal favorite) jambalaya.  The recipe below is the one we use, but we adapted it from Julie Hasson’s fantastic recipe.  You can get her recipe and watch a video of her preparing these sausages here.

Vegan Italian Sausage

  • Servings: 4-6
  • Difficulty: easy
  • Print

Spicy Italian Vegetarian Sausages
Makes 8 links

2 1/4 cups vital wheat gluten
1/4 cup nutritional yeast flakes
1/4 cup chickpea flour
1 heaping tbsp Mrs. Dash seasoning
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 cups cool water*
6 to 8 cloves garlic, minced or pressed OR 1 tbsp garlic powder
2 tbsp olive oil
2 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic (or garlic powder), olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

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