Salsicca Vegetarian Hot Italian Sausage
Spice up your plant-based meals with this Salsicca Vegetarian Hot Italian Sausage recipe—a flavorful, protein-packed alternative that's perfect for vegans and vegetarians alike. Made with vital wheat gluten, chickpea flour, and a bold blend of smoked paprika, fennel, and crushed red pepper flakes, these sausages deliver all the savory, spicy notes of traditional Italian sausage. Steamed to perfection, their firm, meaty texture makes them ideal for grilling, pan-frying, or slicing into your favorite dishes. Quick to prepare in under an hour and versatile enough to elevate pastas, pizzas, and sandwiches, these homemade sausages are a must-try for those looking to enjoy hearty, plant-based comfort food.
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 3 tablespoons Nutritional yeast
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground fennel seeds
- 2 teaspoons Crushed red pepper flakes
- 1.5 teaspoons Dried oregano
- 1.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
- 2 tablespoons Olive oil
- 2 tablespoons Tamari or soy sauce
- 0.75 cups Water
- 2 tablespoons Tomato paste
Instructions
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, ground fennel seeds, crushed red pepper flakes, dried oregano, garlic powder, salt, and pepper. Mix well to evenly distribute the dry spices.
In a separate smaller bowl, whisk together the olive oil, tamari, water, and tomato paste until smooth.
Slowly add the wet ingredients to the dry mixture, mixing with a spoon or your hands until a rough dough forms.
Knead the dough for about 2-3 minutes to activate the gluten. The dough should be elastic but not sticky.
Divide the dough into 4 equal portions and shape each into a sausage log approximately 4-5 inches long.
Wrap each sausage log tightly in a piece of aluminum foil, twisting the ends to seal like a candy wrapper. Make sure the foil is secure to prevent any water from seeping in.
Place the wrapped sausages in a steamer basket over boiling water or in a steaming pot. Cover with a lid and steam for 40 minutes, checking occasionally to ensure there’s enough water in the pot.
Once cooked, remove the sausages from the steamer and allow them to cool slightly. Unwrap the foil carefully.
The sausages are now ready to use! They can be grilled, pan-fried, sliced into pasta dishes, or stored in the fridge for up to 5 days.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 8.3 g | ||
| Protein | 275.8 g | 552% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
