Think about this recipe in the fall and incorporating it into other recipes or having it on its own as a turkey alternative. It has a mild flavour and is lighter in color. It’s savoury and has a really nice flavour.
Basic Veggie Meat Recipe
1 ¼ cup vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) blended with immersion blender blender to soup consistency
1 cup vegetable stock
2 oz tomato paste
Heritage flavouring
1-tsp ground white pepper
1-tbsp ground sage
1/2-tbsp ground ginger
1/2-tbsp ground nutmeg
1/2-tbsp thyme leaves
1/2-tbsp cayenne pepper
Mix together the wet and dry ingredients separately. Add the wet ingredients to the dry and mix together with your hands. The dough will come together quickly into a sticky ball. The dough should be wet but not stick to the bowl. Knead to ensure that the gluten mixture is well developed.
Form a single ball and cut into 6 equal pieces. Tear 6 pieces of tin foil about 8 inches long. Using your hands form each piece into a sausage shape about 1 ¼ inches wide by 5 inches long. Place the roughly formed sausage on the tin foil near a corner and roll it really tightly folding in the sides as you roll to form a closed cylinder.
Place the wrapped sausages in a boiling steamer. Steam for 40 minutes at a medium heat. Once done, unwrap and seal in small freezer bags to retain freshness. These freeze very well.
Smoking Sausages
Smoke this sausage lightly for 30 minutes at 190F. I use a Bradley Original four tray smoker.
