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Easy Homemade Plant-Based Breakfast Sausages

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Ingredients

Adjust Servings:
2 cups vital wheat gluten
1/2 cup nutritional yeast
1/2 cup chickpea flour (or soy flour)
2 teaspoons onion powder
1 tablespoon whole fennel seed
1 1/4 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne
1 teaspoon oregano
1/2 teaspoon sea salt

Nutritional information

46.4
Calories
23 g
Calories From Fat
2.6 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
63.7 mg
Sodium
4.1 g
Carbs
1.9 g
Dietary Fiber
0.3 g
Sugars
2.6 g
Protein
37g
Serving Size

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Easy Homemade Plant-Based Breakfast Sausages

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    Just made this and I have to say it's delicious!! I'm usually not a fan of seitan but the taste and texture is perfect. Only thing I changed was using 1 tbsp of smoked paprika and 1 tbsp of regular paprika. My son literally did a dance after his first bite. Goodbye store bought veggie sausage! *used instant pot to steam. Add 1 cup of water, place foil wrapped sausage on trivet, close lid and seal then select steam and adjust to 30 minutes. I did qr but you can do nr.*

    • 110 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Vegan Breakfast Sausages,From “Vegan Comfort Food” by Alicia Simpson. I slightly modified it. This is the best faux sausage I’ve found! I have finally stopped buying veggie sausages! Hallelujah! Recipe makes a ton, but halves easily. And so inexpensive comparatively!,Just made this and I have to say it’s delicious!! I’m usually not a fan of seitan but the taste and texture is perfect. Only thing I changed was using 1 tbsp of smoked paprika and 1 tbsp of regular paprika. My son literally did a dance after his first bite. Goodbye store bought veggie sausage! *used instant pot to steam. Add 1 cup of water, place foil wrapped sausage on trivet, close lid and seal then select steam and adjust to 30 minutes. I did qr but you can do nr.*,Is there an option instead of using the aluminium foil for wrapping


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    Steps

    1
    Done

    Combine All Dry Ingredients in a Large Bowl.

    2
    Done

    in Separate Bowl Whisk All the Wet Ingredients.

    3
    Done

    Stir the Wet Into Dry and Mix Lightly Until Combined and Spongy Dough Forms.

    4
    Done

    Form 1/4 to 1/3 Cup of Dough at a Time Into a Small Log About 6 Inches Long. Individually Wrap in Aluminum Foil (tightly, Twisting the Ends at the Top and Bottom Like Sausage Casings. If They Aren't Wrapped Tight Enough They Will Burst Out.

    5
    Done

    When They Are All Wrapped Up Arrange Them Into a Steamer Basket Over Boiling Water, and Steam For 30 Minutes.

    6
    Done

    Cool, and Remove from Foil. Keeps in the Fridge For Up to a Week. I Freeze Mine and Take Out as Needed.

    7
    Done

    What You Have Here When You're Done Is Equal to Raw Sausage! Is Isn't Done Yet! :) I Like to Saute It in a Little Oil in a Cast Iron Skillet. It Also Crumbles Up Swell For Tofu Scrambles Etc. or Slices For Sausage and Peppers. Sometimes After I Unwrap These I Immediately Throw Them in the Oven With a Little Oil For Another 10-15 Minutes to Crisp Up the "skin".

    8
    Done

    Note - I Don't Have a Steamer. use a Strainer Fitted Over the Top of a Pot Making Sure the Bottom of the Strainer Doesn't Touch the Water in the Bottom of the Pot. Then Cover With a Lid.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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