Vegan Andouille Sausages
These vegan andouille sausages taste alarmingly similar to the regular ones! Meaty, smoky, and packed with flavors, they will leave you craving more. These sausages are also extremely high in protein!
Servings: 6 sausages
Calories: 117kcal
Equipment
Ingredients
- 7 oz extra firm tofu drained and pressed (around ½ block)
- ½ cup water or low-sodium vegetable broth
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce or tamari/shoyu
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (reduce or omit for heat)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup vital wheat gluten *
Instructions
- Prepare 6 sheets of 7-8 inches of aluminum foils. (I am using 12 inches wide foil.)
- Add all ingredients except vital wheat gluten to the food processor. Blend until smooth.
- Next, add vital wheat gluten and pulse until everything is well combined.
- Transfer seitan dough to a flat surface and knead for 1-2 minutes. They should be slightly firm but still pliable.
- Divide the dough into 6 equal portions. Grab a portion and roll it into a 4-5 inches long log.
- Then, wrap it in aluminum foil, twisting the end of the foil to seal. Repeat for the remaining dough.
- Steaming - Bring 1-2 inches of water to a boil in a pot with a steamer basket fitted. Once the water starts to boil, place in seitan, and steam for 30 minutes.Instant pot - Place 1 cup of water into the inner pot and fit in a trivet. Place wrapped sausages in and cook at high pressure for 16 minutes. Quick-release pressure after the timer goes off.
- Unwrap sausage and allow them to cool before enjoying for the best texture.
Notes
*Vital wheat gluten - A high-protein flour that consists mainly of gluten. DO NOT attempt to substitute this flour with other kinds of flour. It simply will not work!
Helpful tips
- Do not over knead - Overkneading will cause the gluten to overdevelop, yielding tough sausages. 1-2 minutes is the sweet spot, but feel free to experiment until you get to your desired texture!
- Wrapping with aluminum foil - If you feel uncomfortable with foil touching your food, wrap a layer of parchment paper around your sausage dough before covering it with foil.
- Checking for doneness - Sausages should be firm and slightly springy. You can also cut a sausage in half to ensure the insides are cooked without the presence of raw dough.
Nutrition
Calories: 117kcal | Carbohydrates: 7g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 364mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg
