Vegetarian "sausage" Recipe

Press and crumble tofu

Press the extra-firm tofu for 20–30 minutes to remove excess water, then crumble it into medium-small pieces with your hands or a fork. You should have about 12–13 oz of drained crumbled tofu.

Combine dry ingredients

In a large bowl, whisk together vital wheat gluten, chickpea flour, nutritional yeast, ground flaxseed, vegetable bouillon powder, smoked paprika, sweet paprika, ground fennel, dried sage, dried thyme, garlic powder, onion powder, black pepper, and salt until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk together soy sauce (or tamari), tomato paste, olive oil, maple syrup, apple cider vinegar and warm water until smooth.

Combine wet and dry with tofu

Add the crumbled tofu to the dry mixture, then pour the wet mixture over it. Using a sturdy spatula or your hands (wear gloves if you like), mix until a cohesive, slightly elastic dough forms. Knead in the bowl for 2–3 minutes to develop the gluten. If the mixture is too dry, add up to 1–2 tablespoons more warm water; if too sticky, add up to 1 tablespoon more vital wheat gluten.

Form sausages

Divide the dough into 4 equal portions. Shape each portion into a tight log about 5–6 inches long and 1.5–2 inches in diameter. Optional: wrap each log tightly in a double layer of foil (twist the ends) or stuff into vegan sausage casings, squeezing out air and sealing ends.

Steam

Place wrapped logs in a steamer basket over simmering water. Steam gently for 45 minutes, ensuring the water stays at a simmer. Steaming cooks and firms the sausages without drying them out. After 45 minutes, turn off heat and allow to rest in the closed steamer for 10 minutes.

Unwrap and cool slightly

Carefully remove the sausages from the steamer and unwrap. Let them cool 10–15 minutes so they firm up before slicing or browning.

Pan-fry (optional)

Heat 2 tablespoons neutral oil in a skillet over medium heat. Slice sausages into desired thickness or leave whole. Fry 3–4 minutes per side until browned and crisped. Reduce heat if browning too quickly to ensure heated through.

Bake (optional)

Alternatively, brush sausages lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) for 15–20 minutes, turning once, until browned.

Serve

Serve warm as sandwich slices, with breakfast dishes, in pasta, or as part of a main. Refrigerate leftovers up to 5 days or freeze up to 3 months (slice before freezing for easier reheating).