Spicy Vegan Sausage


The word sausage comes to us from Old French saussiche, from the Latin word salsus, meaning salted. Sausages have been enjoyed around the world dating as early as 589 BC in China, Homer even mentions them in the Iliad and the Odyssey.  Traditionally they are made from any unappealing butcher scraps, fat, and whatever else hits the floor and stuffed into the hollowed intestine of a pig or cow. It’s research like this that makes me happy to have converted to veganism.

Homer may have enjoyed his “blood sausage” along with shitting in a hole outside, but times have changed. Now we have indoor plumbing and antibacterial soap, it’s about time we started eating vegan sausage too, no intestines included.

  • 1, 6 1/2 oz box vital wheat gluten
  • 1/2 cup nutritional yeast
  • 1/4 cup chickpea flour
  • 2 Tbs granulated onion
  • 1 tsp garlic powder
  • 2 Tbs fennel seed
  • 2 tsp coarse ground black pepper
  • 2 tsp paprika
  • 1 tsp dried chili flakes
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp basil
  • 1 tsp rosemary
  • 2 1/4 cups cool tap water
  • 6 to 8 garlic cloves minced or 1 tsp garlic powder
  • 1 jalapeno, chopped
  • 2 Tbs extra virgin olive oil
  • 2 Tbsp. soy sauce


  1. In a large bowl combine all the dry ingredients.
  2. Whisk in the water, garlic, oil, soy sauce and seasonings.
  3. It should eventually come together like soft putty.
  4. if you haven’t worked with wheat gluten before, it’s an interesting texture, something almost like play dough.
  5. If too dry add a small amt of water, like a Tbs or so
  6. Now scoop out portions ( say 1/2 cup at a time) and roll into a hot dog shape .
  7. I rolled mine out 3 to 6 inches long and a bit over an inch wide.
  8. Place on foil and roll up and twist edges to seal.
  9. Repeat with remaining mixture.
  10. Place these in a steamer. ( I had a canning pot with steaming tray)
  11. You need to steam and these do not come in contact with the water ).
  12. In about 20 to 30 minutes you’ll see these are puffed up in the foil.
  13. Remove to rack to cool completely in the foil to cool.
  14. Then unwrap and chill in a covered container
  15. The texture should be of meat sausages, same firm consistency, soft sausage texture, meaning they can be sliced just like sausages
  16. Yield: 1 got 9 fat sausages using the measurements above
  17. Note: one can also form these into patties instead of sausage shapes if desired.


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