Vegan sausage is my new favorite thing to make. I’ve been playing around with all sorts of flavor combinations this summer. My favorites so far have been cajun red bean and this white bean maple sausage. They’re super easy to make, and much less expensive than the store bought vegan sausage. MmMmm GOOD!
To replicate the meaty texture I used vital wheat gluten (this recipe was adapted from one by Isa Chandra Moscowitz). Wheat gluten, aka seitan, is the protein from wheat. It’s the sticky stuff that holds the wheat starches together in bread, pasta, baked goods, and other wheat-filled goodies and it just happens to have a similar texture to meat. Wheat gluten is actually not all that bad for you, unless you are allergic to gluten. Like many ancient meat substitutes (it’s been around since the 6th century and was created in China), wheat gluten is minimally processed. To make it, wheat is soaked in water to separate the soft starches from the sticky protein, gluten. That’s about it. Wheat gluten doesn’t have a flavor but is a master at soaking up whatever spices you put on it. You could trick a non-vegan with these sausages any day 😉 Thank you seitan!
Vegan sausages can be used in any number of dishes. As you see in this video, it’s great over grits for breakfast, with pasta, or served in a bun with slaw. It can also be added to pizza, put in sandwiches, stirred into gumbo, added to stuffing, tossed into a scramble, wrapped up in a burrito, or anything your heart desires.