Vegan Smoky Fennel Apple Sausage

0.5 cup cooked or canned beans, drained (I used pinto because I had them)
1 cup vegetable or mushroom broth
1 tbsp olive oil
2 tbsp soy sauce (I only had 2 tsp Braggs, but wish I could have used 2 tbsp soy sauce)
1 tsp liquid smoke (optional)
2 cloves garlic, pressed, minced, or grated
1.25 cups vital wheat gluten
0.25 cup nutritional yeast
2 tsp fennel seeds, crushed with a knife – some whole, some crushed
1/2 tsp ground ginger
1/2 tsp ground celery seed
Freshly grated pepper
1/4 cup diced green apple

I would recommend playing with the spices… I wasn’t totally sure what to do here. It’s good but could probably be more mindblowing!

I followed the technique for the Cherry Sage Sausage recipe from Vegan Brunch. Get ready to steam – get your water boiling. I usually steam with a metal strainer (or more recently, a drop-in metal steamer) set into a big pot with a lid. Also, have four pieces of tinfoil ready.

In a large bowl, mash the beans until no whole ones are left. Toss the rest of the ingredients in and then mix it all together with a fork. Separate into four even portions, then roll each one in tin foil – as a tube. Twist the ends to make sure your tin foil tubes are sealed.

Steam the tin foil tubes for 40 minutes.


After steaming.


Texture.

After I finished steaming them, I put 3 in the fridge and opened the fourth. I cut it into slices and fried it up with my tofu scramble. One sausage was so much more than I needed that I’m not sure what I’m going to do with myself. Groan, I guess.

rock creek cider and vegan brunch

6 thoughts on “Vegan Smoky Fennel Apple Sausage

  1. SaraJane

    Yummy! I usually use that method for making sausages, too. I like a lot of Vegan Dad’s sausage recipes. These freeze really well, though! When I make them I’ll usually make a double batch and then stick all but one sausage in the freezer. Just double wrap them in foil and you’re good to go.

  2. cindy

    Did you ever play with the spices on this recipe at all? If so, I’m just wondering what your final spice mix ended up being.

  3. Wendy

    Made these tonight – and loved them! After steaming I sliced one and sauted it a little. I served it with new red potatoes that were roasted in a little rosemary and sea salt, and fresh asparagus. I made a miso/tahini gravy. It was a lovely dinner. My dog is becoming a vegan now too – she loved the sausage as much as I did.

    I’m going to play around with the recipe and try some different spices and maybe chopped dried cranberries or apricots??

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