Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 Hi Debra! Nice to see you on here. Make sure you check out the files if you haven't already. Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 Hey Michelle. Great to see you here too! I will check them out- thanks! Blessings, Debra http://veganfamilystyle.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 What a great recipe. I think I need to go ahead and order up a large quantity of some vital wheat gluten to make this with. I saw someone make another recipe where you wrap it up like a tootie roll as you described and they baked it in the oven. Not sure if it would work for this, but hey might be another good option. Thanks for shaing this recipe! Judy - Debra Garner Saturday, August 22, 2009 10:11 PM Spicy Vegan Sausages- in Bulk- recipe Spicy Italian Sausage in Bulk 6 3/4 cups vital wheat gluten 3/4 cups nutritional yeast flakes 3 cans white beans pureed 6 tbsp veggie chicken broth powder 3 tbsp granulated onion 3 tsp garlic powder 6 tbsp fennel seed, optional 6 tsp coarsely ground pepper, preferably freshly ground 6 tsp ground paprika 3.5 tbsp dried chili flakes 3 ounces of chopped roasted green chilis 1 1/2 tsp dried oregano 3 tsp salt 6 cups cool water 20 cloves garlic, minced or pressed 6 tbsp olive oil 6 tbsp soy sauce About 1/4 cup of Louisiana hot sauce more or less. 1. In a large bowl, mix together all of the dry ingredients. In food processor put in the beans, chilis, garlic, hot sauce, olive oil and soy sauce and puree, add to water stir until all is incorporated, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed. It should be kind of a wet dough but not overly wet. 2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends like a tootsie roll. Place sausages in steamer and steam for 30-40 minutes in batches. 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. I find that cut in half lengthwise makes the perfect amount for a hot dog bun. So this big batch yielded 50 servings. These were nice and spicy. Perfect on a whole wheat hot dog bun with mustard and chopped onions. These are a huge hit at my house. Blessings, Debra http://veganfamilystyle.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 I have never seen it baked in a oven- I purchased the Deni steamer so I could do a large quantity- with 8 people here they go fast! Even the little kids love it. I split each sausage in half, length wise- and it fits perfectly in a hot dog bun. Blessings, Debra http://veganfamilystyle.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 I have a recipe where you make a luncheon loaf, that you wrap with foil like a tootsie roll, steam for an hour then bake for an hour. Its from the vegan dad blog. It is a hit here and I am happy because I know that when I make it, it doesnt have any chemicals to enhance the flavor in it. Cherie Quote Link to comment Share on other sites More sharing options...
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