Ingredients

• 2¼ cups vital wheat gluten
• ½ cup nutritional yeast flakes
• ¼ cup chickpea flour
• 1 - 2 Tbsp bullion powder (depending on how salty it is)
• 2 Tbsp granulated onion
• 1 Tbsp fennel seed
• 2 tsp freshly course-ground pepper
• 2 tsp paprika
• 1 tsp dried chili flakes
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tsp salt
• ⅛ tsp allspice
• 2¼ cups cool water*
• 6 to 8 cloves garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp soy sauce

Instructions

• In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, 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.
• Scoop ½ 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 minutes. 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.
• Variation: You can shape the dough into little patties instead of links. If you don’t want your food next to aluminum foil, you can wrap the links in parchment paper first, then in the foil.
• These need to be browned first. We always slice or break up a link and brown it in a little olive oil until very crispy. This can be sprinkled on top of soup or any other dish desiring ground beef or sausage. Don’t boil it in a soup it will really get soft.