One of the most frequent problems among vegans and vegetarians is not finding many healthy and tasty alternatives when preparing a sandwich or snack. Every day there are more and more options for processed vegan sausages, but there is nothing better than preparing a homemade sausage without preservatives, artificial colors and with healthy ingredients. This sausage based on chickpeas and wheat gluten with olives, dried tomatoes, paprika and other spices that give it an exquisite flavor, is perfect for your snacks and breakfasts. In addition to being homemade, unlike industrial sausages, this vegan sausage contains a lot of vegetable protein without cholesterol and very little fat. Keep reading and discover how to make homemade vegan sausage.
Ingredients to make homemade vegan sausage with olives and dried tomatoes:
- 150 grams of cooked chickpeas
- ½ cup vegetable broth
- 130 grams of wheat gluten
- ½ teaspoon of salt
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon apple cider vinegar
- 1 tablespoon of oil
- 3 dried tomatoes
- 5 olives
- 1 teaspoon sweet paprika
- 1 tablespoon of oregano
How to make homemade vegan sausage with olives and dried tomatoes:
1.Place the chickpeas, salt, garlic and onion powder, the vinegar, the oil and the paprika in the blender glass; also pour the vegetable broth inside. Beat the ingredients well until they are completely integrated and a homogeneous mixture is formed.
2.Meanwhile, cut the dried tomatoes and olives into small pieces and reserve them to continue with the homemade vegan sausage recipe.
3.Transfer the mixture from the mixer to a bowl; add the wheat gluten, the olives and the chopped dried tomatoes. Mix very well and let the dough rest so that the liquid is absorbed for at least 15 minutes.
4.Place the dough in a food processor with the kneading attachment attached instead of the blades. Beat the dough until heated through, elastic and smooth, about 10-15 minutes. It’s okay if the dough is crumbly at first; keep kneading until you get a ball of elastic dough. If you see that the dough is grainy and peels off, add a little more broth and knead again.
Use the mixer with the normal blade accessory if you don’t have the kneading paddles, the dough will be similar, but it will take longer and the final vegan sausage will not have bits of dried tomatoes and olives inside, since they will be crushed.
5.Put the dough on a piece of aluminum foil and cover the top with the oregano. Wrap the dough in several sheets of aluminum foil, giving it an elongated shape. Use the aluminum foil that is needed, sealing it well so that no water enters inside during cooking.
6.Cook the sausage wrapped in a pot with water, with the lid half closed, over medium heat for 1 hour or in a steam machine for 1 hour and a half. Unwrap the vegan sausage and let it cool.
7.When the homemade vegan sausage is cold, cut it into slices and use it to prepare your vegan sandwiches and snacks.
