Have I got a treat for you! Smoked Apple Sage Sausages that are Vegan and Gluten-free! Hickory smoke, sage, paprika, toasted fennel seeds, dried apples along with sautéed onions and garlic create a unique mouthwatering set of flavors.
Join me in the kitchen and see how easy you can mix and mash, roll and steam and have your very own homemade vegan sausages. Use them immediately or refrigerate for even firmer results.
The recipe is completely oil-free, gluten-free, soy-free and dairy-free with only natures finest within. Prepare them how you please! I did fry mine up in a little avocado oil which takes away the oil-free feature, feel free to bake them.
We found it difficult to keep our hands off them. This variety lasted for two days in our house, how long will they last in yours? With love from my kitchen to yours, Christa
Ingredients:
Spices:
Peaceful Preparation:
- 1 Cup Gluten-Free All Purpose Flour [Vital Wheat Gluten for non-gluten-free]
- 1/2 cup Garbanzo Bean Flour
- 1/4 cup Nutritional Yeast
- 1/2 cup Dehydrated Apple - Diced Fine
- 1/2 cup Potato - Chopped Fine
- 1 small Onion - Chopped Fine
- 3 cloves Garlic - Minced
- 1 tbsp. Hickory Flavored Liquid Smoke
- 1 tbsp. Coconut Butter [Oil for non-oil-free]
- 2/3 cup Vegetable Broth [Low-Sodium]
Spices:
- 1 tsp Black Pepper
- 1 tbsp. Rubbed Sage
- 1 tsp Paprika (Smoked if you have it)
- 1 tsp Fennel Seeds
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
Peaceful Preparation:
- Boil your chopped potato until you can easily pierce with a fork. Drain and reserve 1/2 cup. Mash if not using a food processor.
- Sauté the onion in a splash or water or vegetable broth for 3-5 minutes until soft and fragrant. Add the garlic for about 30-60 seconds. Remove from the heat and set aside.
- Toast your fennel seeds in a clean dry pan until fragrant, it happens very quick.
- Either place everything in a large food processor and mix together until well combined, scraping down the sides as needed. Or use a medium to large bowl. If using a bowl, whisk together the dry ingredients [flour, nutritional yeast, and spices.]
- In a small mixing cup, add the broth, liquid smoke and coconut butter, mix and pour into the wet, along with the balance of the ingredients [mashed potato, dehydrated apple, sautéed onions and garlic.] Mix and mash together until it is very well combined and sticky.
- Take about a 12" piece of foil and tear it off, along with a piece of parchment paper the same width. Cut that in half, repeat until you have 4 of each. Stack the parchment on top of the foil and prepare to roll.
- Divide the mixture into 4 parts, place on the parchement lined foil. With wet hands shape into a sausage. Rinse fingers and then roll it up tightly like a tootsie pop. Repeat until done.
- Steam over boiling hot water for 30-45 minutes, mine took 40 minutes.
- Remove, once cool to touch, unwrap and use as desired! Refrigerating will only firm things up even more. I cooked mine in a little avocado oil for about 5 minutes on each side for a beautifully crisp exterior and juicy interior, I'm getting hungry thinking about it!! Time to make more. Join me? Feel free to freeze for long-term storage.
This was my first YouTube request for a Field Roast Apple Sage Sausage! I'm happy to bring my version of it to life! It is probably much different given it is now oil-free and gluten-free but to me. Disclaimer: I've never had the Field Roast variety BUT I studied them from afar and the flavor and texture turned out soooo good! I have options to make it with gluten for an even "meatier" texture. Watch the video for a fun surprise at the end where I highlight pictures of recipes people have tested and shared! Let me know what you want to see, tag me on social media or use #artisticvegan, send me your picture and experience so I can share it with others as we grow and learn together. Much love!
