Vegan Andouille Sausage

• porsi: 8 servings
• waktu aktif: 15 minutes
• total waktu: 1 hour 15 minutes

Bahan-bahan

2 ¾ cups vital wheat gluten (330 g) (Use a scale to weigh flour or "whisk and fluff," then spoon into measuring cup.)

⅓ cup nutritional yeast

2 ½ tsp cayenne

1 ½ tsp smoked paprika

2 tsp sweet paprika

2 tsp dried thyme

1 tsp ground mustard

½ tsp black pepper

1 tsp sea salt

2 cups vegetable broth

3 Tbsp olive oil (For oil-free diets, sub 2 Tbsp tomato paste.)

¼ cup soy sauce

1 Tbsp garlic puree, freshly grated from about 4 large cloves

1 Tbsp apple cider vinegar

2 tsp molasses

1 cup cooked pinto beans (If using canned beans, rinse, drain, and pat dry to remove excess moisture.)

Petunjuk

Cut 8 pieces of foil just large enough to securely wrap the sausage links, about 7 x 12 inches. If you like a layer of parchment between food and foil, cut 8 smaller pieces of parchment, about 5 x 7 inches.

Preheat oven to 350 degrees F.

In a large mixing bowl whisk together the dry ingredients: vital wheat gluten, nutritional yeast, cayenne, smoked paprika, regular paprika, thyme, mustard powder, pepper and salt.

In a small/medium bowl, whisk together the broth, oil, soy sauce, garlic, vinegar and molasses.

Pour the wet ingrediens into the bowl with the dry ingredients, and add the cup of pinto beans. Push up your sleeves and get in there with your hands! Squish and squeeze everything together for about one minute or until well combined. Mash the beans with your fingers, and press them into the dough.

Transfer the dough to a flat surface and knead for several minutes or until it becomes stretchy and firm. Feel free to tear and squish/squeeze the dough with your hands combined with more traditional kneading.

Shape the dough into a rectangle. Cut the dough into four equal-sized pieces, then cut each of those in half so that you have 8 links/logs. The dough will look bumpy and rough but will snap into shape inside the foil while cooking.

If using parchment, wrap a sausage link in parchment. Then place that on a piece of foil and wrap tightly. Twist the ends like a tootsie roll wrapper so that the sausage is completely sealed within the foil (to keep moisture in). If not using parchment, simply place each sausage link on the foil and wrap as described above.

Place the foil-wrapped sausages on a baking sheet, and bake for 50 to 60 minutes, flipping at the halfway point. When the sausages are done they will feel firm when pressed with tongs. You can also check by carefully unwrapping one foil package. There should be some browning on the outside and the sausage should be firm when pressed.

Unwrap each sausage and allow to cool.

Nutrisi

• Kalori: 252 kcal
• Total Lemak: 6 g
• Lemak Jenuh: 1 g
• Natrium: 688 mg
• Total Karbohidrat: 13 g
• Serat Diet: 3 g
• Total Gula: 1 g
• Protein: 35 g