How long does homemade spiced sausage [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can homemade spiced sausage [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make homemade spiced sausage [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is homemade spiced sausage [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does homemade spiced sausage [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

11 years ago

Homemade Spiced Sausage
[Vegan, Gluten-Free]

CC By: Christa Clark

Author Bio

Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a... Read More

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Homemade Spiced Sausage [Vegan, Gluten-Free]

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Homemade Spiced Sausages are a fabulous edition to add to your meal as a meatless option. This sausage is great as it is free of soy, gluten and is 100% vegan! I like to double the recipe and freeze the balance for future use. This recipe offers flavor, spice and... Read More

Ingredients You Need for Homemade Spiced Sausage [Vegan, Gluten-Free]

Spice Mixture:

1 ½ tsp garlic powder
½ tsp black pepper
1 tsp salt
2 tsp chili Powder
1/2 tsp cayenne
1 tsp red pepper flakes (add more if you want it spicier)
1 tsp oregano
1/8 tsp allspice

Sausages:

2 tbsp vegetable broth or water
1 cup chopped green chili peppers
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked black-eyed peas, drained and rinsed
2 tbsp pureed tomato
¼ cup nutritional yeast
½ cup brown rice flour*
1 tsp. xanthum gum
3 tbsp. liquid aminos

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How to Prepare Homemade Spiced Sausage [Vegan, Gluten-Free]

Prepare spice mix in advance and set aside.
Heat skillet with 2 tbsp of vegetable broth or water. Sauté the green chili peppers, onions and garlic until soft. Set aside to cool.
In a large bowl, add the black eyed peas and mash them up. Wash your hands, roll up your sleeves and mash with love! Or use a fork or potato masher. Leave it rough with chunks vs. a puree.
Add pureed tomato, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
Add the cooled veggie mixture and mix into the dry ingredients. Add the Liquid Aminos to the bowl and mix well.
Divide the mixture into 4 parts. Shape each portion into a log. Wrap the logs individually in parchment paper or foil and steam for 15-20 minutes. I used our steamer, otherwise they could be steamed in a metal steamer that sits atop a large stockpot of boiling water. Refrigerate for 4 hours, preferably overnight to firm.
When ready, cook however you desire. May be frozen for future use as well. We have enjoyed them baked, sautéed and steamed. So far enjoying each variation. Enjoy the fruits of your labor!

Notes

**Brown rice flour can be made by taking brown rice, placing it in a blender, food processor or coffee grinder. Pulse / process until it creates a fine flour. Neat! Adapted from Rhea Parsons of The V Word