How to Make Meatless Italian Sausage

Instructions

• 1

  Take a large mixing bowl and combine 2 ¼ cups of wheat gluten, ½ cup of yeast flakes and ¼ cup of chickpea flour in it.
• 2

  In another bowl, mix together 2 ¼ cups of cold water, two tablespoons of olive oil, two tablespoons of soy sauce and minced garlic. Thoroughly mix the ingredients with a fork and gently stir into the dry ingredients.
• 3

  Stir just until the liquid and dry ingredients are mixed. Season with one teaspoon of ground smoked paprika, two teaspoons of ground paprika, half teaspoon dried oregano, salt, and two tablespoons of freshly ground black pepper. You can also add dried chilli flakes and fennel seed at this stage and mix it all thoroughly to form a dough.
• 4

  If the resultant dough is too dry and hard to touch, add more water spoon by spoon until you get the desired consistency.
• 5

  Take half a cup of the dough at a time and shape into links/logs.
• 6

  Set the logs on a piece of aluminium foil and roll it up, twisting the ends of the foil.
• 7

  Place the sausages wrapped in the aluminium foil in a steamer and steam for half an hour.
• 8

  Remove the sausages from the steamer and allow them to cool.
• 9

  Once the sausages are cool enough to handle, remove them from the foil and place in the fridge until ready to eat. At this stage, your veggie sausages may feel a bit dry  on the outside, but there is nothing to worry about, as they will soften considerably after cooling.