Somebody call the police because these vegan sausages stole all the umami amazingness in the world. They come in handy in the gochujang kimchi bowls, Korean-style soft tacos, kimchi fried rice, and many more recipes. Consider making a double batch because they freeze really well, too!
Gochujang Kimchi Sausages [Vegan]
- 2 tablespoons reduced-sodium tamari
- 2 tablespoon brown rice vinegar
- 2 tablespoons gochujang paste (see notes)
- 4 rehydrated Shiitake mushrooms (reserve the soaking water)
- 1/3 cup homemade kimchi or store-bought
- 4 cloves garlic, grated
- 1/4 cup minced scallions (green and light green parts)
- 1 tablespoon red miso
- 2 teaspoon toasted sesame oil
- 1/2 cup mushroom dashi with 1 teaspoon easy broth mix (recipe below)
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
For the Easy Broth Mix:
- 1 cup nutritional yeast
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon fine regular or smoked sea salt, or a combination of both
- 2 teaspoon sweet or smoked paprika, or a combination of both
- 2 teaspoon Italian seasoning or other mix of dried herbs of choice
- 2 teaspoon dried tomato powder (optional)
- 2 teaspoon dried Shiitake powder or Porcini powder (optional)
- Ground rainbow or other peppercorn, to taste
For the Mushroom Dashi:
- 2 cups cold or room-temperature filtered water
- 1 ounce dried Shiitake mushrooms
To Make the Easy Broth Mix:
- Place the nutritional yeast, onion powder, garlic powder, salt, paprika, Italian seasoning, tomato powder (if using), Shiitake powder (if using), and peppercorn in a large mason jar. Screw the lid on tightly, and shake to thoroughly combine. Store at room temperature or in the refrigerator for up to a month.
To Make the Mushroom Dashi:
- Lightly brush your mushroom caps clean with a pastry brush or mushroom-cleaning brush. Place in a large bowl or a glass measuring cup, and cover with filtered water until fully submerged. Stir gently to make sure all mushrooms will be hydrated. Cover with a lid or plastic wrap, and store in the refrigerator overnight.
- The next day, line a fine-mesh sieve with a paper towel to catch impurities. Place the sieve on top of a bowl or glass measuring cup. Gently squeeze the mushrooms over the dashi container to get extra liquid out. Store the dashi in an airtight container in the refrigerator for up to three days.
To Make the Sausages:
- Prepare 6 12-inch pieces of foil, and get your steamer ready.
- Place the tamari, vinegar, gochujang paste, Shiitake mushrooms, kimchi, garlic, scallions, miso, sesame oil, and dashi in a food processor. Blend until smooth. Transfer to a large bowl.
- Add the gluten, flour and nutritional yeast on top. Stir with a rubber spatula and then switch to using one hand, kneading to thoroughly combine.
- Divide the mixture into 6 equal portions of about 3 ounces on the prepared foil. Shape into 6-inch sausages. Roll and wrap the foil tightly around each sausage, twisting the ends to enclose the mixture.
- Steam the wrapped sausages for 75 minutes. Remove the foil carefully, and let the sausages cool to room temperature before storing in an airtight container in the refrigerator overnight.
- Brown in a bit of oil with extra gojuchang paste before use.
Gochujang paste is a paste made from fermented red chilis traditionally used in Korean cuisine. It simultaneously adds spice and a bit of sweetness. You can purchase it online or from the international section of your grocery store. If you can not find it in your local store, see if there are any Asian grocery stores in your area. Reprinted with permission from Bold Flavored Vegan Cooking by Celine Steen. Copyright 2017 by Page Street Publishing Co. Photographs copyright 2017 by Celine Steen. https://www.amazon.com/Bold-Flavored-Vegan-Cooking-Plant-Based/dp/1624143903/?tag=onegrepla-20