Vegan Sausages!

I realize this is not a particularly artistic or otherwise impressive photo, but it is an authentic photo of a sausage I just made. The fork is in the picture for perspective lest you think it was a giant sausage on a dinner plate.

My latest vegan sausage invention and this one is pretty fabulous if I say so myself (and I do). This sausage is tasty and HEALTHY. Why just look at the statistics (which I went to a great deal of trouble to find - so really have a look):

PER ONE SAUSAGE

.........My Vegan Sausage....................Pork Sausage

CALORIES: 170.............................................286
FAT GRAMS: 5.6.............................................22.7
PROTEIN GRAMS: 20.6..................................15.9


Yes, that's right! My vegan sausage is HIGHER in protein and LOWER in fat and calories!

THE RECIPE:

This recipe is for a quite mild taste. If you want to jazz it up a bit I suggest doubling all the spices apart from the thyme.

INGREDIENTS:
(Dry)
2 cups wheat gluten powder
1/2 cup dried bread crumbs
1/2 cup yeast flakes
2 tablespoons thyme
1 teaspoon black pepper
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon fennel seed
1 teaspoon salt

(Wet)
1/2 large onion (or 1 smaller onion), finely chopped
1/4 cup + 1 tablespoon olive oil
2 cups strong vegetable stock (made with 2 vegetable stock cubes)


COOKING INSTRUCTIONS:

First take the chopped onion and fry it up in one tablespoon of olive oil until really nice and brown. Set aside. Next make the vegetable stock - I suggest using one cup of boiling water to dissolve the cubes in then adding one cup of cold water so it won't be too hot to the touch later. Stir this all up with the olive oil in a small mixing bowl and set aside.

Next, mix all the dry ingredients in a large mixing bowl. When they are well mixed, using a large spoon, stir in the onions then add the wet ingredients mixture and mix it all together with the spoon until it's one cohesive lump with no dry bits.

Next divide it into 12 equal sized lumps. Once you've done that, roll each one into a sausage shape and wrap it individually in a bit of aluminum foil. It's probably best to make them as long and thin as possible if you want them to end up looking more sausagy than the ones I made. Alternatively you could make patties out of them. There are no rules (wouldn't it be weird if there were, though?).

Put the whole lovely pile of them in the oven and cook at 175°C (350°F) for 90 minutes.

Good, huh? I wasn't kidding, was I?
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