Vegan Andouille Sausage
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 sausages
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Vegan Andouille Sausage
Description
The Vegan Andouille Sausage recipe combines dry ingredients including vital wheat gluten, nutritional yeast, and a blend of spices such as cayenne, smoked paprika, and thyme with wet ingredients like vegetable broth, olive oil, and apple cider vinegar. Pinto beans are folded in to add texture and moisture. The mixture is kneaded into a firm, elastic dough which resembles the texture of traditional sausage.
These sausages are shaped, wrapped in foil, and baked to develop a substantial and chewy consistency that holds together well. The smoked and spicy seasonings provide characteristic andouille flavors without meat. The process yields sausages that can be sliced or grilled further for serving.
Once cooked and cooled, the sausages store well refrigerated for several days and freeze efficiently. Prior to reheating, thaw in the refrigerator then warm gently in a skillet or microwave to maintain moisture and texture, as baking again may dry them out.
Ingredients
Dry ingredients:
- 2 ¾ cups vital wheat gluten Use a scale to weigh flour or "whisk and fluff, " then spoon into measuring cup
- ⅓ cup nutritional yeast
- 2 ½ teaspoon cayenne pepper
- 1 ½ teaspoon smoked paprika
- 2 teaspoon paprika sweet
- 2 teaspoon thyme dried
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- 1 teaspoon salt sea salt
Wet ingredients:
- 2 cups vegetable broth
- 3 tablespoon olive oil For oil-free diets, sub 2 tablespoon tomato paste.
- ¼ cup soy sauce
- 1 tablespoon garlic puree; freshly grated from about 4 large cloves
- 1 tablespoon apple cider vinegar
- 2 teaspoon molasses
- 1 cup pinto beans If using canned beans, rinse, drain, and pat dry to remove excess moisture, cooked
Instructions
- 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.
Notes
- Store cooked vegan sausages in an airtight container in the refrigerator for up to 5 days.
- They can be frozen and should be thawed in the refrigerator before reheating.
- Reheat using a skillet or microwave instead of the oven to keep sausages moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8sausages
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 688mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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