Vegan Italian Sausages
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 cups vital wheat gluten1 Tbsp Nutritional yeast1 tsp salt1 tsp pepper1/2 tsp ground sage1 tsp garlic powder1/2 tsp fennel seeds1/2 tsp Italian herb seasoning1 1/4 cups water1 Tbsp olive oil1 serving (19 gms) sun dried tomatoes packed in oil (chopped)
Preheat oven to 325 degrees
In a large bowl, combine all the dry ingredients.
Add wet ingredients, mix well and knead right in the bowl for 3-4 minutes.
COOK'S NOTE: The more you knead it, the more liquid is expressed from the sponge. Don't worry. You'll add it back in.
Take a sheet of aluminum foil. Break sponge in half and roll out into a long log, leaving a couple of inches of foil at the end. Pour 1/2 the liquid from the bowl over the log.
Roll the foil tightly. Crimp the ends well so the liquid can't escape. Repeat with the other half of the sponge. Roll in a second piece of foil.
Place on a cookie sheet to catch the drips and bake 1 hour, turning the rolls half way through.
Allow to cool before cutting. This is a great base for heros, if left in long pieces, sliced lengthwise, or as a topping for pizza or in baked pasta cut into coins.
Makes 6 2+/- oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
In a large bowl, combine all the dry ingredients.
Add wet ingredients, mix well and knead right in the bowl for 3-4 minutes.
COOK'S NOTE: The more you knead it, the more liquid is expressed from the sponge. Don't worry. You'll add it back in.
Take a sheet of aluminum foil. Break sponge in half and roll out into a long log, leaving a couple of inches of foil at the end. Pour 1/2 the liquid from the bowl over the log.
Roll the foil tightly. Crimp the ends well so the liquid can't escape. Repeat with the other half of the sponge. Roll in a second piece of foil.
Place on a cookie sheet to catch the drips and bake 1 hour, turning the rolls half way through.
Allow to cool before cutting. This is a great base for heros, if left in long pieces, sliced lengthwise, or as a topping for pizza or in baked pasta cut into coins.
Makes 6 2+/- oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 119.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 406.1 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.9 g
- Protein: 19.8 g
Member Reviews