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Vegan Italian Sausage

Vegan Italian Sausage full of Protein With A Touch Of Fennel And More - This vegan sausage tastes great as a hot dog or meatballs in a tomato sauce. The texture of the vegan Italian sausage is perfect.
Course Plant-based Meat
Cuisine Italian
Keyword chickpeas, clean, dairy-free, dinner, egg-free, healthy, Hot Dogs, italian sausage, meatless, nut-free, oil-free, soy pulp, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 8 sausages
Author Jasmin

Ingredients

  • 1½ cups 360 ml volume Okara (Soy Pulp) or soaked, uncooked chickpeas, finely blend
  • ½ cup 60g gluten flour
  • ¼ cup 30 g whole grain flour like wheat, spelt
  • 2 teaspoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 2 teaspoon of fennel seeds roasted
  • ¼ teaspoon Cayenne pepper
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1.5 tablespoon dry red wine optional or 1 tablespoon grape juice and 0.5 tablespoon balsamic vinegar
  • 1 tablespoon of lemon juice
  • a little water until a homogenous dough is formed

Instructions

  • First roast the fennel seeds and pound them in a mortar. 
  • Measure all the other ingredients and place them with the seasonings in a large bowl. If you use chickpeas, use a food processor to process until very fine. 
  • Knead everything until the spices and herbs are well combined in the mixture. 
  • Add some more flour until the mixture is not sticky anymore.  Season with salt and black pepper.
  • Now form some sausage out of the texture and roast vegan sausages in a non-stick pan

Notes

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