Vegan Breakfast Sausage

Ingredients

• 0.5 cup raw walnut halves (Or use 3 tablespoons oil instead.)
• 0.25 cup pure maple syrup
• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 0.333 cup nutritional yeast
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground sage
• 1 tsp dried thyme
• 0.75 tsp ground ginger
• 1 tsp fine sea salt
• 1.5 tsp freshly cracked black pepper
• 0.125 tsp cayenne pepper (Add more if you like a kick.)
• 1.5 tsp liquid smoke
• 1.5 tbsp dried maple sugar (Optional but recommended; source amount is 1–2 tablespoons.)
• 1 cup cooked chickpeas
• 1.5 cup vegetable broth
• 2.5 cup vital wheat gluten
• 1 cup water (For the Instant Pot method only.)
• aluminum foil (Enough pieces to wrap each sausage securely; heavy-duty foil preferred.)
• parchment paper (Optional layer between foil and sausage to prevent sticking and reinforce the foil.)

Steps

1. 1

   Choose the cooking method: Instant Pot, oven, or steamer. The recipe author prefers the Instant Pot for simplicity, shorter cook time, and sausage texture. A food processor is quick for making the dough, but the dough can also be made without one.

2. 2

   For the food-processor method, combine the walnuts (or oil), maple syrup, soy sauce, vinegar, nutritional yeast, onion powder, garlic powder, smoked paprika, sage, thyme, ginger, salt, black pepper, cayenne, liquid smoke, and maple sugar if using in a large food processor. Process until the mixture forms a slurry.

3. 3

   Scrape down the sides of the processor bowl as needed. Add the vegetable broth and chickpeas, then pulse 5 to 7 times to break up the beans.

4. 4

   Add the vital wheat gluten and process for 30 seconds. Transfer the dough to a flat work surface and knead by hand for about 1 minute, or until firm.

5. 5

   For the no-food-processor method, mash the chickpeas with a fork in a mixing bowl. Add the seasonings, spices, and wet ingredients, then whisk to combine. Add the vital wheat gluten and knead by hand for about 5 minutes, or until firm.

6. 6

   Shape the dough into a square and cut it into 4 equal pieces. For 16 small or medium links, cut each piece into 4; for 8 large, entrée-size sausages, cut each piece in half.

7. 7

   Shape each piece into a log, one at a time. The logs do not need to be perfect because they will snap into shape inside the foil.

8. 8

   Cut enough pieces of aluminum foil to wrap the sausages, leaving enough excess at the ends to twist closed like a candy wrapper. If using parchment paper, place a layer between the foil and each sausage to help prevent sticking and reinforce the foil. Wrap each sausage tightly.

9. 9

   For the Instant Pot method, add 1 cup water to the insert of a 6-quart or larger Instant Pot. Place the trivet inside and stack the wrapped sausages on the trivet.

10. 10

    Secure the lid and set the valve to sealing. Cook the small sausages at high pressure for 16 minutes, or the large sausages for 18 minutes. Carefully quick-release the pressure, then use tongs to transfer 1 or 2 sausages to a plate or cutting board for checking.

11. 11

    For the oven method, preheat the oven to 375°F (190°C). Arrange the wrapped sausages on a baking sheet and bake for 35 to 40 minutes for smaller sausages, or 55 to 60 minutes for large sausages, flipping them halfway through.

12. 12

    For the steaming method, add a few inches of water to a large pot and set up a steamer basket, making sure the water does not touch the bottom of the basket. Bring the water to a simmer, add the sausages to the basket, and steam for 45 to 55 minutes, depending on size.

13. 13

    Check doneness by pressing the center of one or two sausages with tongs or another utensil. The center should feel firm. If it feels significantly softer or squishier than the ends, carefully unwrap the foil to inspect it. For the oven method, return underdone sausages to the oven for a few more minutes and check again.

14. 14

    If the sausages are underdone, cook them longer. In the Instant Pot, re-secure the lid and cook at high pressure for another 1 to 3 minutes, using your judgment based on how firm the centers seem. The hot contents should bring the pot to pressure more quickly this time.

15. 15

    Once cooked, let the sausages cool for 5 to 10 minutes, then remove the foil. Serve immediately, or let them cool completely before transferring them to a storage container.

Notes

The recipe yield states 16 medium-size links or 8 entrée-size sausages; the structured data lists 10 servings. Maple sugar is optional but recommended. Nutrition in the source is stated per serving as 1½ medium links. The oven and steaming methods are alternatives to the Instant Pot.

Nutrition per serving

• vegan
• plant-based
• breakfast
• seitan
• nut-free option
• oil-free option
• steamed
• baked