Vegan Andouille-Style Sausage - cooking recipe

Ingredients

1 1/4 cups vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast flakes
2 teaspoons smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
generous sprinkling fresh ground black pepper (about 1/8 tsp)
1/4 cup chipotle chile in adobo, drained, coarsely chopped (peppers only, not the sauce)
4 garlic cloves, coarsely chopped
1 cup vegetable broth, divided
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon liquid smoke

Preparation

Combine the dry ingredients (vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt and pepper) in a medium bowl and stir to mix.
Place the chipotle peppers, garlic, and 1/4 cup of broth in a blender or food processor and blend until well smooth. Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke) and blend until smooth.
Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.
Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long--they don't have to be perfect--and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.
Place in a steamer basket, cover and steam for 40 minutes.