Vegan Italian Sausages

By blum099

I lived next door to Fenway Park in Boston. Outside every entrance to the park was a street vendor selling Italian sausages with onions and peppers and inside the park was the same story. You couldn’t walk more than ten feet without passing a sausage stand. The notion that a “hot dog” was the ballpark frank quickly disappeared from my mind - the Italian sausage is king! Here’s my take on the true ballpark frank. It’s healthier than the store-bought variety and super easy to make, too!

Nutritional information
Nutrition Facts
Serving Size 1
Servings Per Batch 5
Amount Per Serving
Calories 100
Fat 2.20g
Carbohydrate 15.70g
Dietary Fiber 3.90g
Sugars 1.70g
Protein 5g

Ingredients

• 1/2 cup pinto beans
• 1 tsp garlic powder
• 1 tbsp onion powder
• 2 tbsp italian seasoning
• 1/2 cup textured vegetable protein (TVP)
• 1/2 cup vital wheat gluten
• 1 tbsp fennel seeds
• 1/4 tsp black pepper
• a dash of red pepper flakes
• 1 tsp paprika
• 3/4 cup water
• 2 tbsp low sodium soy sauce

Preparation

Step 1

Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution. Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends to close. Steam for 40 minutes.