Homemade VEGAN Italian Sausage Recipe
Yield: 8 sausages (90g | ⅓ cup each)
Wet mixture:
340 g | 1½ cup minus 1 Tbsp hot water or heat in microwave for 2 minutes
1 tsp mushroom powder or any other vegan meat seasoning
60 g | ¼ cup refined coconut oil
80 g | ½ cup bulgur wheat (rinsed and drained) or 80 g | 1 cup TVP granules
Dry mixture:
150 g | 1 cup VWG (vital wheat gluten)
30 g | ¼ cup cornstarch
30 g | ½ cup nutritional yeast flakes
2 tsp garlic powder
2 tsp onion flakes or onion powder
1 tsp whole fennel seeds + 1 tsp coarsely ground fennel seeds
2 tsp coarsely ground black pepper
2 tsp paprika
1 tsp smokey/smoked paprika
1 tsp Italian seasoning
1 tsp brown sugar
1 tsp kosher salt
½ tsp cocoa powder
½ tsp dried chili flakes, adjust accordingly
#veganitaliansausage #vegansausage #ydajunsplantbasedkitchen
source
0 Comments