Ingredients
4 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1/2 cup dry chickpeas ground into chickpea flour (also known as besan flour)
1/3 cup walnut meal
1/8 t fenugreek seeds, ground
1/4 cup onion powder
2 tbsp ground paprika
1 tbsp ground coriander seeds
1 tsp dried oregano
1/2 tsp cumin
2 t salt
4 c cold water
1/2 cup plus garlic, minced
1/4 c + 1T soy sauce
Description This is much tastier than the commercial ones which are unhealthy.
This recipe was inspired from Julie Hasson.
After they have been steamed and the foil has been removed, the sausages freeze great, so it is helpful to make a large amount and have them always at hand. But you can always half recipe if you don't want so many.
Makes 30 sausages.
Instructions 1. In mixing bowl mix all ingredients except for water, garlic and soy sauce.
2. In separate bowl, whisk together the water, garlic and soy sauce, gently stir into the dry ingredients. Stir just until ingredients are mixed.
5. Scoop ¼ 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 30-40 minutes.
6. 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.
Note This is not the healthiest of recipes because gluten flour is a refined product just as is white flour, but it's a good transitional recipe to get your family off meat and serve non-vegetarian guests.
Variation:
You can shape the dough into little patties instead of links or roll into dough into one big roll, steam and slice into panees or cutlets.
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.
4 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1/2 cup dry chickpeas ground into chickpea flour (also known as besan flour)
1/3 cup walnut meal
1/8 t fenugreek seeds, ground
1/4 cup onion powder
2 tbsp ground paprika
1 tbsp ground coriander seeds
1 tsp dried oregano
1/2 tsp cumin
2 t salt
4 c cold water
1/2 cup plus garlic, minced
1/4 c + 1T soy sauce
Description This is much tastier than the commercial ones which are unhealthy.
This recipe was inspired from Julie Hasson.
After they have been steamed and the foil has been removed, the sausages freeze great, so it is helpful to make a large amount and have them always at hand. But you can always half recipe if you don't want so many.
Makes 30 sausages.
Instructions 1. In mixing bowl mix all ingredients except for water, garlic and soy sauce.
2. In separate bowl, whisk together the water, garlic and soy sauce, gently stir into the dry ingredients. Stir just until ingredients are mixed.
5. Scoop ¼ 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 30-40 minutes.
6. 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.
Note This is not the healthiest of recipes because gluten flour is a refined product just as is white flour, but it's a good transitional recipe to get your family off meat and serve non-vegetarian guests.
Variation:
You can shape the dough into little patties instead of links or roll into dough into one big roll, steam and slice into panees or cutlets.
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.
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