top of page

Andouille Sausage (Plant Based)

Sausage recipes are all about texture and seasonings – we discovered a gem with this one. It got the picky-eater stamp of approval!


We made this in our Weekly Cooking Class!


Plant Based Jambalaya with Andouille Sausage Close Up
Plant Based Jambalaya with Andouille Sausage Close Up

Ingredients


  • 1 ¼ cups vital wheat gluten

  • ¼ cup nutritional yeast

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 2 teaspoons paprika

  • 2 teaspoons smoked paprika

  • ½+ teaspoon cayenne or chipotle powder

  • 1 teaspoon thyme

  • 1 teaspoon sage, ground/rubbed

  • 1 teaspoon ground mustard

  • ½+ teaspoon black pepper

  • ¼ teaspoon allspice

  • 1 cup low sodium vegetable broth

  • ½ cup white beans, drained

  • 4 cloves garlic

  • 3 tablespoons tomato paste

  • 1 tablespoon low sodium soy sauce

  • 1 tablespoon red wine vinegar

  • 1 tablespoon date syrup

  • 1 teaspoon liquid smoke

Instructions

1.      Combine the dry ingredients in a medium sized mixing bowl and whisk them together.

2.      Blend the wet ingredients well in a blender.

3.      Pour the wet ingredients into the dry ingredients and stir to combine. Knead the seitan dough for 4 or 5 minutes, until it becomes stretchy.

4.      Divide it into 12 pieces. Form each piece into a small log or patty.

5.      Steam for 20 minutes.

6. Bake on a parchment-lined pan at 400 degrees for 15 minutes (turn halfway).



Andouille Sausage - Plant Based
.pdf
Download PDF • 301KB






Comments


bottom of page