Vegan sausages

EACH RECIPE BELOW MAKES ONE LARGE SAUSAGE

Italian Vegan Sausage – Seitan
2 ts of poultry or Italian herb blend, 1/4 ts salt, 1/4 ts sugar, 1/4 ts ground thyme, 1/4 ts ground fennel, 1/8 ts garlic powder, 1/4 ts onion powder, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Mesquite Brown Sugar Vegan Sausage – Seitan
1.5 ts mesquite barbecue powder blend (bought from whole foods) + 2 ts brown sugar, 2 TB BBQ sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

*I think those first two ingredients were over powered by my impulsive use of BBQ sauce. You might be able to skip the sugar & powder blend. Maybe BBQ is all that’s needed for a sweet mesquite sausage flavor.

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Maple Breakfast Vegan Sausage – Seitan
1 ts sage powder, 1/2 ts salt, 1/2 ts onion powder, 1/8 ts garlic powder, 2 TB maple syrup, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Chipotle Cajun Vegan Sausage – Seitan
2 ts Cajun blend 1/2 ts garlic powder, 1 ts onion powder, couple drops of adobo sauce from canned chipotle peppers, 2 ts soy sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Peppered Maple Jackfruit Bacon

• 1 can young green jackfruit in brine (unsweetened) I bought mine from a local Asian Market
• 1-2 T. liquid smoke
• 1 T. Bragg’s liquid aminos or coconut aminos for those with soy allergies
• 1 T. extra virgin olive oil or melted unrefined coconut oil
• 2 T. pure maple syrup
• 1 t. – 1 T. ground black pepper (depending on how peppery you want your bacon)
• 1 t. balsamic vinegar
• 1 t. unsulphered molasses
• 1/2 t. sea salt (optional)

Method: Rinse and drain the jackfruit. Press lightly onto clean kitchen towels to drain any excess moisture. Slice jackfruit into very thin strips with a filet knife, it’s okay if some of it shreds. Jackfruit is kinda shreddy like that. Press sliced jackfruit on the clean kitchen towels again to remove additional moisture. Place jackfruit slices in a medium bowl. In a small bowl, whisk together all the other ingredients to form the marinade. Pour marinade over the sliced jackfruit and gently toss to coat with your hands. Cover and refrigerate for 30 minutes to let the jackfruit absorb the flavors. Preheat your oven to 425°. Lightly oil a large rimmed baking sheet and arrange the jackfruit slices on it so they don’t overlap. Bake for 25-30 minutes, stirring a time or two and watching to make sure the jackfruit bacon doesn’t burn and that it gets nice and crispy (a fine line). Remove from oven and spread onto paper towels and let cool a bit before use.

Coconut and chickpea flour pancakes

Ingredients (2 servings):

70 g (2/3 cup) chickpea flour

55 g (½ cup) coconut flour

480 ml (2 cups) plant milk

30 g (2 tbsp) brown sugar

10 g (1 tbsp) ground chia seeds

5 g (1 tsp) baking powder

5 ml (1 tsp) vanilla extract

Method:

Mix the dry ingredients then add all the wet ingredients.

Mix until you have a thick batter. Let everything sit for about 10-15 minutes.

Heat a nonstick pan (even lightly oil it) and make pancakes  Cook them for about 3-4 minutes on medium-low heat then flip them and cook them for about 1-2 minutes.

CLASSIC BREAKFAST LINKS [VEGAN]

INGREDIENTS
1 15-ounce can pinto beans (about 1 cup), drained and rinsed
1/4 cup vital wheat gluten
2 tablespoons chickpea flour (see notes)
1/4 cup mushrooms, finely diced
1 teaspoon onion powder
1/2 teaspoon fennel
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 tablespoon tomato paste
1 teaspoon maple syrup
1 tablespoon water
Salt and pepper, to taste
PREPARATION
In a large mixing bowl pour in pinto beans and smash with a fork until you get a nice paste happening.
Add in the rest of the ingredients and mix to combine. I started out using a large wooden spoon but ended up finding it easier to just use my hands) The texture should end up being slightly firm and spongy.
Heat a large skillet over medium heat. Add in 1 tablespoon olive oil or spray with a non-stick cooking spray.
While pan is heating up, shape your links. I spooned out gold balls sized bits of the mixture and rolled out roughly 12 medium-sized links.
Place links in skillet and heat on medium-high heat, turning them every few minutes. You want to make sure all sides have a nice crisp to them.

Vegan Sausage Links

• 2 cups Cooked Garbanzo Beans
• 1 cup Mushrooms
• 1/2 cup Garbanzo Bean Flour
• 1/2 cup Chopped Onion
• 1 Roma Tomato
• 1 tbsp. Onion Powder
• 1 tsp. Oregano
• 1 tsp. Sea Salt
• 1 tsp. Ground Sage
• 1 tsp. Dill
• 1 tsp. Sweet Basil/Basil
• 1/2 tsp. Cayenne Powder
• 1/2 tsp. Ground Cloves
• Grapeseed Oil
• Food Processor

Directions

1. Excluding the garbanzo flour, place all of your ingredients and seasonings into a food processor.
2. Blend together for about 10 seconds.
3. Add the garbanzo flour and blend it for about 20 seconds or until mixed well.
4. Scoop the mixture into a piping bag or sealed plastic bag and make a small cut on the bottom corner with a pair of scissors.
5. Add about 2 tbsp. grapeseed oil in a skillet at medium-high heat.
6. Squeeze out the sausage blend into the skillet to make your links.
7. Let it cook for 3-4 minutes on each side, be careful when flipping them so they don't fall apart.
8. Enjoy your Alkaline Sausage Links!

Vegan Southern Style Biscuits & Gravy

Ingredients

• 2 c Flour
• 4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 3/4 tsp Salt
• 2 tbsp Vegan Margarine
• 2 tbsp Vegetable Shortening
• 1 cup Almond Milk
• 2 tbsp Apple Cider Vinegar

FOR THE SAUSAGE GRAVY:

• 1/2 lb Vegan Sausage I used Gimme Lean
• 1/4 c Flour
• 2 c Almond Milk
• Salt & Pepper to taste

nstructions

1. Preheat oven to 450 degrees.
2. Combine the almond milk and vinegar. Allow to sit for at least 10 minutes.
3. In a large bowl, combine the flour, baking powder, baking soda and salt. Using a pastry cutter (or just your fingers), quickly cut into dry ingredients until mixture looks like crumbs. 
4. Add the buttermilk. Stir just until the dough comes together. The dough will be very sticky.
5. Turn dough onto floured surface and using as little flour as possible, gently fold dough over on itself a few times. Press into a 1-inch thick round, cutting out the biscuits with a 3 inch cutter. 
6. Place biscuits on a Silpat or baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting until as much of the dough has been used as possible.  I try to roll only 2 times, 3 at most.
7. Bake until biscuits are tall and light gold on top, 15 to 20 minutes
8. While the biscuits are baking, cook the vegan sausage in a skillet. Remove the sausage from pan when fully cooked.  
9. Whisk together the flour and almond milk and add to the hot pan, cooking over low heat for 5 minutes until it thickens. Add the cooked vegan sausage and season with salt and pepper as needed.  Serve over the warm biscuits.

Vegan Rice Paper Bacon

This is by far the best vegan bacon out there. I have tried many different types and this is by far the crispiest, meatiest vegan bacon out there.

Serves: roughly 30 pieces

Ingredients

• 8-10 pieces rice paper
• 2 Tbsp olive oil
• 2 Tbsp nutritional yeast
• 3 Tbsptamari (or soy sauce if you don't have tamari)
• ½ Tbsp garlic powder
• ¼ tsp liquid smoke (you can also sub 1 Tbsp bbq sauce if you do not have access to liquid smoke)
       
• ½ Tbsp maple syrup
• ¼ tsp ground black pepper
• ¼ tsp of smoked paprika

1. Cut rice paper into thick strips,by laying two sheets on top of one another. Use a large, very sharp knife to cut the sheets into strips by placing the blade onto the paper and pressing firmly. The rice paper will crack a bit- but using a very sharp knife should eliminate major breakage.
2. Preheat the oven to 400F.
3. Prepare 2 baking sheets with sheets of parchment paper.
4. In a bowl, whisk together all the ingredients except the rice paper. This will become your marinade.
5. Prepare a second wide bowl filled partway with water.
6. Take two strips with similar length and shape and lay them side by side. Using a pastry brush, brush each sheet with water and stack them one on top of the other. They should start to stick together.
7. Brush water along the side facing you and, holding them together, flip the paper over and brush that side with water.
8. Lay on a piece of parchment or a cutting board and do this with as many pieces as you can until you run out of space.
9. Once you've run our of space or rice paper- whichever comes first- using dry pastry brush (do not using the one you used for water- it will dilute the marinade) and brush the marinade onto one side of the now fused rice paper strip, and lay marinade side down onto the baking pan.
10. Now brush the marinade onto the strip facing you,coat generously. Both side should now have marinade on them.
11. Repeat technique with remaining rice paper strips until the baking sheet is filled, whisking the marinade every so often to prevent separation.
12. Bake for about 7 to 8 minutes, until crisp.
13. The strips burn easily, so keep an eye on the baking sheet and remove from sheet right away.
14. You can store leftover rice paper bacon in an airtight container at room temperature for up to 3 days, or in the fridge for a few weeks.

Notes

If you like softer, chewier bacon follow these preparation instructions instead.

1. Cut the recipe paper sheets into strips as instructed above. 
2. Place sheets into the bowl of water until soft, remove from water and carefully lay one on top of each other on a cutting board. Removing excess water with fingers and allowing to dry for 2 minutes or until they have fused together.
3. Dip this strip directly into the marinade, and remove excess with fingers, and place on the baking sheet.
4. Bake as directed above.