Spicy Mock “Sausages”

Equipment Needed:

  • Steam kettle
  • Cheesecloth (12 inch) or parchment paper
  • Cooking string


  • 2 1/2 c. vital wheat gluten
  •  1/2 c. nutritional yeast flakes
  •  1/4 c. whole wheat pastry flour
  •  2 Tbsp. Beef-Style seasoning
  •  2 Tbsp. granulated onion
  •  2 Tbsp. fennel seeds
  •  1/2 tsp. cayenne pepper
  •  1 tsp. paprika, ground
  •  1 tsp. red pepper flakes
  •  1 tsp. oregano, dried
  •  1/4 tsp. allspice, ground
  •  1 Tbsp. soy sauce, lite
  •  1 tsp. liquid smoke
  •  2 1/2 c.  cold water
  • 8 cloves garlic, minced
  •  2 1/2 Tbsp olive oil


  1. Combine all the dry ingredients in a bowl. Stir completely. In a separate bowl combine the liquid ingredients.
  2. Add the garlic and liquid smoke, olive oil and soy sauce to the water. Pour the liquid into the dry mixture.
  3. Stir the ingredients. This is the base for the sausage. Spray your hands with vegetable cooking spray.
  4. Measure into one cup. Put in your hand, put on cheesecloth and make like a loaf. Then roll it in the cheesecloth and tie
    the ends with string.
  5. Place in the steam basket and steam for 30 to 40 minutes. Remove from basket and cut
    off the strings.
  6. Slice the roll into pieces. The pieces can then be cooked in a oiled pan or frozen for later use.
  7. This recipe makes four loaves.
Browse Cook(s): Paula Eakins
Browse Theme(s): Breakfast Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.