Vegan Italian Seitan Sausages

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Miso

  ¼ cup or 69g

• Sun-dried tomatoes

  Packed in oil, drained

  ¼ cup or 28g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Brown sugar

  2 tsp brownulated or 6g

• Fennel seed

  Spices

  2 tsp, whole or 4g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Liquid Smoke

  Colgin

  2 tsp or 10g

• Vital Wheat Gluten Flour

  Bob's Red Mill

  2 cup or 240g

Directions

1. Heat the olive oil in a medium frying pan or skillet over medium heat and when hot add the onions and garlic. Saute until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.
2. In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sauted onions and garlic along with any oil leftover in the pan, and stir to combine. Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it's all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.
3. Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don't worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks. Roll the sausage up loosely in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.
4. Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the sausages to the steamer basket and steam for 40 minutes. After steaming remove the sausages from the steamer and allow to cool completely in the fridge, overnight is best. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to enjoy as is or you can fry, grill, slice, or enjoy them any way you like.

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