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Italian Vegan Sausage Recipe

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Italian Vegan Sausage

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1 5 oz. can white beans, drained and mashed
1 1/3 cups vital wheat gluten
1/4 cup nutritional yeast
1/4 cup ground hemp seed
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 tablespoon dried minced onion
1 teaspoon fennel seed
1 teaspoon sea salt
1/4 teaspoon crushed red chili pepper
2 tablespoons finely chopped sun-dried tomatoes
1 cupplus 2 tablespoons vegetable broth
2 tablespoons olive oil
Olive Oil and Agave syrup, for frying and browning


  1. Mash the beans in a medium mixing bowl with a fork or masher until smooth. Add all the remaining ingredients and stir to combine. The dough should be slightly sticky but firm.
  2. Dust a large cutting board with a few tablespoons of vital wheat gluten, transfer the mixture onto the cutting board and knead the dough with lightly dusted hands for about 10 minutes stretching and folding it until it begins to feel firm and elastic. Or, use a professional mixer with the dough hook and process on medium high for about 6 minutes or until the dough is firm and bounces back when stretched.
  3. Divide the dough into 8-10 even pieces, shape and roll each piece in parchment paper and twist the ends to seal. Secure the ends by tying them with string.
  4. Prepare a large pot with a steamer basket. Place a few inches of water in the bottom of the pot and bring it to a boil. Arrange the sausages in the steamer basket, cover with a lid and steam on medium high heat for 60 minutes checking the water level every 20 minutes to add additional water as needed. Test for doneness by unwrapping one of the sausages, the paper should pull away easily and the sausage will be firm when done.
  5. Remove cooled sausages from their parchment casing and grill them, fry them, crumble them, or use them as a substitute in any recipe that calls for traditional sausage.
  6. For best browning results place a combination of 1 tablespoon olive oil and 1 teaspoon of agave syrup in a frying pan or on a flat grill, cook sliced or whole sausages in the oil until they are golden brown and enjoy.
  7. Note
  8. Recipe courtesy of Liz Gary. Visit us at
Course: Dinner
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