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Italian Cuisine

SPICY VEGAN ITALIAN SAUSAGE

This 100% vegan Italian sausage recipe delivers big, bold, authentic flavor – without gluten or soy. They cook up golden brown and crisp, with a meaty, tender interior. They can be enjoyed whole, sliced or crumbled in any of your favorite old-world Italian recipes.

2 Servings
IIII Difficulty
16 Ingredients
20 MIN Preparation
15 MIN Cooking
35 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Four spicy vegan Italian sausages in a skillet with two sprIgs of rosemary
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INGREDIENTS

  • 1 ½ tsp. Italian seasoning
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. paprika
  • ¼ tsp. crushed red chili flakes (or more, to taste)
  • ¼ tsp. black pepper (or more, to taste)
  • ¼ tsp. fennel seed, toasted and crushed
  • 1 Tbsp. tomato paste
  • 1 Tbsp. olive oil
  • ⅔ cup hot water
  • 1 cup Longève Unseasoned Plant-Based Protein Crumbles
  • 2 Tbsp. quick-cooking rolled oats
  • 1 Tbsp. psyllium husk, whole flake*
  • 2 Tbsp. cornstarch
  • Olive oil for cooking

INSTRUCTIONS

  1. In a mixing bowl, combine Italian seasoning, salt, onion powder, garlic powder, paprika, chili flakes, black pepper and fennel seed. Whisk together the tomato paste, olive oil and ⅔ cup hot water. Whisk the liquid mixture into the spices, stir in the Longève crumbles and let stand 5 minutes to rehydrate.
  2. Pulse the quick oats in your food processor a few times to grind them into a coarse meal. Be careful not to over-process into a flour. Remove oats from the food processor and set aside.
  3. Add the rehydrated Longève mixture to the food processor and pulse about eight to ten times to chop the Longève roughly. This will help make the sausage denser and more bound, but do not over process; you want retain the meaty texture of the crumbles. Transfer the Longève back to the mixing bowl and fold in the psyllium husk, ground oats and corn starch. Let stand ten to fifteen minutes to ensure all the residual moisture has been absorbed.
  4. Shape the mixture into four sausage links, about one inch in diameter.
  5. To cook, heat one to two tablespoons of olive oil in a heavy, non-stick or well-seasoned cast iron skillet over medium heat. Add sausages and cook for eight to ten minutes, turning frequently to achieve a deep, golden brown color all around. If the heat is too high the sausages will brown too quickly and may be too moist inside. Make sure to cook thoroughly at a moderate temperature.
  6. Remove from the pan and let rest for a few minutes before enjoying as is, or in your favorite recipes.

*PSYLLIUM HUSK: In case you were wondering, it’s pronounced “silly-um”! Psyllium husk is a fiber supplement that can be found at many natural food and grocery stores. Whole-flake psyllium is ideal in this recipe as a binding agent. If you can find psyllium husk powder, that works too--just be sure to use half the amount.

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