The sausage recipe is by Julie Hasson and you can find it at Every Day Dish but also posted below. In fact, if you visit their site you can not only download printed copies of their recipes, but watch videos of them being prepared! The sausages are so easy to make, and yet so delicious! While you can eat them right away, they firm up a bit after being in the refrigerator. I usually pop most of them in the freezer. Then when I want one, I just take it out to thaw and it's ready to go. They are delicious and so versatile! One of the other recipes on the site is for a Parmesan-style Cutlet using the sausage recipe but shaping into patties instead.
I recommend visiting their site, but here's the recipe for the vegan Italian sausage. I just use a vegetable stock powder in place of Bill's Best as I can't find that here. Vital Wheat Gluten is called Gluten Flour in Australia, and chickpea flour is called Besan flour here. Oh, and I know it says 'optional' after the fennel seed, but I don't think it would be Italian sausage without it! The oil wouldn't amount to much in each individual sausage, but you can leave it out to stay fat free.
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7 comments:
Anna, I made the sausages as soon as you posted the recipe! I substituted smoky paprika for the paprika and Liquid Smoke for the soy sauce. (Because all I had was smoky paprika and Liquid Smoke--all out of soy sauce.) I didn't have quite as much black pepper on hand, either--ran out! But hubby and I have proclaimed them the best seitan product we've tried to date.
Now that Every Day Dish site has a corned seitan recipe to use to make reuben sandwiches. I have been thinking about making that. There's a video on youtube. What do you think of it?
By the way, this recipe made 10 really big sausages for me. I see that it calls for making only 8! Those must be more like salamis! :)
We intend to make vegan pizzas today with some of them. Thanks for posting!
My, you don't waste time, do you!? I'm so glad you liked them. They do call for both regular and smoked paprika, but I never have the regular stuff around so I always use smoked for the whole thing. If you also used liquid smoke instead of soy sauce, I'll bet they had a really nice smoky flavor!
I have heard people are varying the spices to come up with chorizo versions and also ones more like traditional American breakfast sausage -- I sure would like to know what spices they're using for that.
As to the number, I use the half cup measure like she suggests and I get exactly 8. My steamer isn't very big so I have to roll them a bit thicker and shorter than I'd like, but if I had more room to steam them I would like to make them smaller.
Oh, and I haven't tried the corned seitan but I'm certainly intrigued -- you can watch videos of them preparing all the recipes right on the website, but I'm sure they're also on youtube -- let me know if you try it, I'd love to know how it turns out! I'm tempted to try the cutlet parmesan recipe which uses these sausages but flattened into patties rather than links.
Oh, by the way, you can subscribe to the Every Day Dish videos as a podcast thru iTunes! :)
I made vegan Italian sausage vegetable soup today. It was just an attempt to use up some sad veggies in the bottom of the fridge but turned out great!
1 eggplant
3 ribs of celery
4 carrots
4 smallish potatoes
1 onion
1 huge honking mushroom!
1 fat clove of garlic
5 vegan Italian sausages
1 jar of pasta sauce
water to make as thin as you want
I just cut all the vegetables up, cooked them a bit in some olive oil, poured in the pasta sauce and sliced sausages and let it simmer for about 1.5 hours while we did some yoga. It was yummy and made LOADS of soup!
I considered adding a tin of beans and some macaroni to make a kind of minestrone, but there was so much of the soup I decided to just leave it as is.
Have you made soup with them?
We thought the slices were so good having been simmered in tomato sauce that we intend to do that again to make meatball heroes like at Subway!
Yes, I slice them up in my home made veggie soup, and they are wonderful in it! I have thought about making meatball subs as well, though I'm sure they would be much like my pizza rolls only more bread. I'm so glad you are enjoying them!
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