Vegan Breakfast Sausages

This super yummy recipe is basically "raw sausage".  After the steaming process, fry in a pan with a little oil.

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 or caraway
1 1/4 Teaspoon pepper
2 Teaspoons paprika
1/4 Teaspoon cayenne
1 Teaspoon oregano
1/2 Teaspoon sea salt
1/4-1/2 teaspoon allspice
2 Teaspoons garlic powder
2 1/4 Cups water
3 Tablespoons vegan worcestershire sauce
3 Tablespoons olive oil
1 Tablespoon Braggs liquid aminos or soy sauce


Combine all dry ingredients in a large bowl.

In separate bowl whisk all the wet ingredients.

Stir the wet into dry and mix lightly until combined and spongy dough forms.

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, ull and twist the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.

When they are all wrapped up, arrange them into a steamer basket over boiling water, and steam for 30 minutes.

Cool, and remove from foil. Keeps in the fridge for up to a week. Freezes well.

Adapted from a recipe at http://www.food.com/recipe/vegan-breakfast-sausages-456446, which is in turn an adaptation from Vegan Comfort Food by Alicia Simpson.