Vegan Breakfast Sausages - cooking recipe

Ingredients

2 cups vital wheat gluten
1/2 cup nutritional yeast
1/2 cup chickpea flour (or soy flour)
2 teaspoons onion powder
1 tablespoon whole fennel seed
1 1/4 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne
1 teaspoon oregano
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon allspice
2 teaspoons garlic powder
wet ingredients
2 1/4 cups water
3 tablespoons vegan worcestershire sauce (there are several recipes on this site!)
3 tablespoons olive oil
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce

Preparation

Combine all dry ingredients in a large bowl.
In separate bowl whisk all the wet ingredients.
Stir the wet into dry and mix lightly until combined and spongy dough forms.
Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the \"skin\".
Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.