Vegan Sausages

Here it is, my recipe for bulgur wheat sausages! Making your own vegan sausages is definitely cheaper than buying the frozen ones —and it's very, very yummy. Play with the spices how you like, this combo has been working for me.

Ingredients:

• 1 1/2 cups bulgur wheat
• 2 cups water
• 1 cup vegetable broth
• 1 1/2 tsp crushed red pepper
• 1/8 tsp paprika
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 cup nutritional yeast
• 1/4 cup gluten
• 2 tbsp soy sauce
• 2-4 tbsp. olive oil
  

This recipe makes about 14 sausages, they can be kept in the freezer and reheated at your convenience. To reheat, just microwave for one minute per sausage.

Step One: Cook the bulgur. Combine the raw bulgur wheat, water and vegetable broth in a saucepan. Bring it to a boil over medium-high heat, put a lid on it and lower it to a simmer for 20 minutes. Remove from heat but keep the lid on the pot for another 10 minutes.

Step Two: Mix it all together. Fluff your bulgur with a fork. You'll need to shape the patties with your hands so let it cool down to about room temperature. Add the spices, nutritional yeast, gluten and soy sauce and stir well. Like other recipes using gluten, stirring it impacts the consistency. Using a good wooden spoon or your hands, mix it well for a few minutes.

Step Three: Fry. Coat a flat skillet in olive oil and put over medium-high heat. Scoop up the bulgur mixture with a 1/4 cup scoop and press them into smooth patties with your hands. Fry for about 3-5 minutes on each side.

Step Four: Enjoy. To keep in the freezer, layer the patties in between sheets of wax paper in plastic bags or containers. Let them cool before you slip them in the freezer, mine get stuck together otherwise.

And, I realize my seitan post was sans Charlie, so here's an extra-cute picture of our little man: