Vegan Maple Breakfast Sausage Links
These seitan sausages are fairly simple to make, and you can batch cook them! This is the best oil-free vegan sausage recipe I've tried and it's a healthy addition to a well-balanced breakfast.
- 1/2 cup chickpeas cooked
- 1/2 cup vegetable stock
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 cup vital wheat gluten
- 1/3 cup nutritional yeast
- 2 tsp garlic powder
- 1 tsp sage
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp fennel seeds
- 1/2 tsp thyme leaves
- 1/2 tsp red pepper/chili flakes optional*
- 1/4 tsp cloves
- pinch of black pepper
Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
In a large bowl, whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture.
Knead with your hands just until it forms a dough ball.
Divide the ball into 8-10 pieces and roll into sausage links.
Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style - see photo above)
Steam the sausages for 45 minutes.
You can serve them just steamed, but if you want some crisp on your sausage links, fry them in a little oil.
Store the remaining sausage links in the fridge. Or, freeze for up to 3 months.
*Leave out the chili flakes if you don't like spicy food
**You can wrap the sausages in parchment paper and then in foil if you want to avoid aluminum touching your food.