Infused with an abundance of spices and aromatic leeks, these black-eyed pea sausages are best served with a plate of vegetables and a side of sauerkraut or with pasta. They're a cinch to make, too! Wheat protein flour gives them a delightfully meaty texture that's reminiscent of classic sausages.
Black-Eyed Pea and Leek Sausages [Vegan]
For the Spices:
- 1 tablespoon garlic powder
- 1 tablespoon crushed fennel seed
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes
- 2 teaspoons oregano
- 1/2 teaspoon allspice
- 1 teaspoon chipotle powder
For the Sausage Filling:
- 2 cups finely chopped leeks and scallions (or simply leeks)
- 1 medium onion (diced)
- 5 cloves garlic (minced)
- 4 cups cooked black-eyed peas
- 3 tablespoons tomato paste
- 1/2 cup nutritional yeast
- 1 cup vital wheat gluten
- 2 teaspoons xanthan gum
- 4-5 tablespoons vegan Worcestershire sauce
- A few drops liquid smoke
- 4-5 tablespoons soy sauce
- 1-2 teaspoon sea salt
- Mix the spices together and set aside. Pan fry the leeks, onions, and garlic in olive oil until starting to get brown. Season lightly with salt and pepper and set aside to cool.
- Then mash the peas well with a potato masher or pulse in the food processor. Leave chunks. Then mix the spices in with the peas, and add the remainder of the sausage ingredients. Mix together really well before adding the cooled veggies.
- Lay out a large cutting board and dust well with flour. Now scoop the mixture out 1/2-cup at a time and roll into sausage shapes.
- When you're finished shaping, roll each sausage into a small piece of aluminum foil (like a burrito) and put into a steamer basket. Steam for 20 minutes and rack to cool.
- These freeze really well or can be cooked right away. Get a cast iron really hot and sear them around for a while before adding peppers, onions, mushrooms or whatever else you have around.