Andouille Sausage
This Vegan Andouille Sausage is spicy, smoky, savory, and oh, so good! A perfect addition to Cajun dishes or as part of a snack board,
Servings: 8
Calories: 120.6kcal
Ingredients
Dry Ingredients
- 1 ¼ cups vital wheat gluten
- ¼ cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 or 2 teaspoons smoked paprika
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon allspice
Wet Ingredients
- 1 cup vegetable broth
- ½ cup white beans
- 4 cloves garlic
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
Instructions
- Begin by cutting three pieces of aluminum foil approximately 9 by 12 inches, and three pieces of parchment paper, approximately 7 by 9 inches. Set these aside.
- Combine the dry ingredients in a medium sized mixing bowl and whisk them together. Blend together the wet ingredients in a blender.
- 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.
- Divide it into 3 pieces. Form each piece into a log and wrap first in the parchment paper and then the foil. Twist the ends as you would for wrapping a tootsie roll.
- Bake the sausages at 325° F for an hour and 15 minutes, turning over halfway through the baking time.
- For the best texture, allow the sausages to cool, and refrigerate overnight before eating.
Nutrition
Calories: 120.6kcal | Carbohydrates: 10.3g | Protein: 19.1g | Fat: 1.3g | Sodium: 387.6mg | Fiber: 2g | Sugar: 25g | Vitamin A: 376.65IU | Vitamin C: 2.32mg | Calcium: 27.17mg | Iron: 1.85mg