I’ve been looking for a veggie sausage substitute for a while, ever since I discovered that Morning Star Sausages are not that healthy for you. I absolutely love the maple flavor, and I still have a few packs in my deep freezer, but I truly wanted to find a recipe that will save me from spending $5 to $6 a package, and only get 6 out of the entire deal. Plus, something that wasn’t processed and I could be happy with my family eating more than once in awhile.
After much research (eating and examining the morning start brand) I finally came up with a recipe that I like and my family enjoys, and yields way more than 6 pieces for us to enjoy.
Here is the recipe you all have been waiting for! But, I must say, this recipe is so versatile. You can truly make it your own by adding different flavors and seasons, so have fun with it and experiment. In fact, let us know how you made the recipe your own! Also, check out my video on Youtube to see just how I do my sausages!
1 cup Gluten Flour (Bob’s Red Mill)
1 Cup Walnut Meal
1 1/2 -1 3/4 Cup Soy Protein granules
1/2 TBS Italian Seasoning
1 TBS Sage
1/4 tsp Garlic Powder
1/8 tsp Onion Powder
1/4 tsp Smoked Paprika
1/2 TBS Sea Salt
1/4 cup or less oil (cooking)
1/4 cup Maple Syrup
1 1/2 -2 Cups Veggie Broth (Organic Imagine Broth)
1 TBS Brags Liquid Aminos
1 1/2 – 1 3/4 Cup Finely chopped Onions
1 Cup Diced Potatoes (Very Small)
Mix in a bowl Soy Protein Granules, walnut meal, potato pieces and onions. Be sure to mix well so that there aren’t any huge clumps of meal or onion stuck together. Once done, sit to the side.
Broth: In a small sauce pan add vegetable broth, cooking oil, Brags, maple syrup, Italian seasoning, Sage, onion powder, garlic powder, smoked paprika and sea salt. Whisk together really well and warm on stove-top until lightly boiling. Once boiling, remove from the stove-top, whisk again and pour mixture over the bowl of Soy Protein, walnut meal, potato and onion mixture. Stir mixture really well. You may need to add more veggie broth depending on how well your soy protein mixture is absorbing the liquid.
Once well mixed and all ingredients are wet, begin to slowly add gluten flour. Sprinkle a little at a time. THIS IS VERY IMPORTANT! You don’t want to dump your gluten flour all in at once. It will clump together in one area and not mix well. You will need to get your hands dirty on this one. Mix really well, make sure you don’t see any clumps of gluten flour, or powder. The consistency will be like meatloaf. Let it sit for about 10 min to rest.
Once your mixture has set for about 10 min, take aluminum foil and fill with sausage mixture and form sausage rolls. See picture for details.
Once you have formed your sausage rolls, you then want to pressure cook the rolls. If you don’t have a pressure cooker, you can use your stove top, with a pot of water and a strainer. Place the sausage rolls in the strainer, covered with a top, or pressure cooker and let cook for about 40 min to 1 hr.
When done, remove the sausages from the steamer, strainer or pressure cooker, and let sit until cooled. Once cooled, brown in non-stick skillet, or oven. You freeze for later use.
Hope you enjoy and let me know how yours turns out!