The Best Vegan Sausages

Wheat Gluten Ones (these are the ones I made at the common meal)

Spicy Italian Vegetarian Sausages
Makes 8 links

2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
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
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water*
6 to 8 cloves garlic, minced or pressed
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, 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.

Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.

These are the official links:
Video: http://www.youtube.com/watch?v=4wmNlHOfSrA
Recipe: http://www.everydaydish.tv/index.php?page=recipe&recipe=109

Tempeh Option

This is another option that I haven't tried.

INGREDIENTS:

• 8 ounces Tempeh

REGULAR SEASONINGS

• 1/2 teaspoon Sage
• 1/2 teaspoon Marjoram
• 1/2 teaspoon Thyme
• 1/2 teaspoon Cumin
• 2 tablespoons -Warm water
• 2 tablespoons Soy sauce
• 2 tablespoons Oil

ITALIAN SAUSAGE SEASONINGS

• 2 Garlic cloves -- pressed
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon Oregano
• 1/4 teaspoon Black pepper
• 2 tablespoons Flour
• 2 tablespoons Oil
• 2 tablespoons Soy sauce

DIRECTIONS:

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides.

: Grate the steamed tempeh. Mix together dry seasonings.