Spicy Chipotle Sausages - VEGAN, SOY + GLUTEN-FREE Artistic Vegan Show 28

Spicy Chipotle Sausages are healthy for your heart, healthy for the planet, high in fiber, low-fat, high in vitamins and minerals. The best part is they are made with compassion and are completely vegan, free of soy, gluten and oil. You can then fry them up, pass on the oil to maintain oil-free, bake them and use them in any recipe that calls for a spicy sausage. 

You make these easily in a food processor, steam them in 35-40 minutes, and then slice into them and they'll look like the picture above. You can also leave them whole and have them on a hoagie! 

I added a little avocado oil to my pan and pan-fried each side for about 4 minutes on each side on a medium to high heat until they were nice and crisp. 

These were unbelievable. They experience an alchemical transformation from a wet mushy substance to a vegan sausage you can use in many meals. We served ours with mashed potatoes and sauerkraut that was mixed with beets. 

When we lived in San Diego, I was a huge fan of Trader Joe's and all of their meatless products. I would buy them every week as a fun addition to our meals. Now, I don't have that luxury in Mexico but I CAN make my very own in countless varieties and you can too! Stay tuned for more flavors and mixtures. I'll change the ingredients so you'll see soy-free like this one, and others with non-gmo soy inside. WARNING: These are VERY SPICY or at least I thought so! The next variety will be savory but not spicy so if these aren't for you, don't worry. If you'd like to see me make these and see a silly animated clip I made, watch the new Artistic Vegan Show where you can join me in my kitchen.

​Much love, Christa 

Ingredients:

• 3/4 Cup Chickpea Flour
• 2 Tbsp Nutritional Yeast
• 1/4 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Red Pepper Flakes
• 1 tsp Paprika
• 1 tsp Cumin
• 100 grams Chipotle Peppers
• 2 Cloves Garlic
• 1 Serrano Pepper
• 1/2 Cup Chopped Onion

Peaceful Preparation:

1. ​Combine the dry ingredients [chickpea flour, nutritional yeast, salt, pepper, red pepper flakes, paprika and cumin] in your food processor and pulse a few times to mix together.
2. Add the balance of the ingredients and mix, scraping down the sides as needed, until it is very well combined, about 1-2 minutes. Divide into 4 pieces or desired amount. 
3. Tear about a 6" piece of parchment paper and foil off, cut in half. Repeat. Then take a sqaure of the foil and place it on the bottom, followed by a square of parchment paper.
4. With wet hands, shape your first sausage. Place your sausage inside of the parchment paper lined with foil, roll it up like a tootsie pop, wrapping it tight, twisting the ends tightly to secure. [We line with parchment paper to avoid the foil leaching into our food, if you avoid foil all-together, simply use parchment paper. For added security use wire, bankers clips, a metal paper clip (etc) to secure the end so you can wrap it tightly.]
5. Repeat until done. Place in a steamer and steam over boiling water for 35-40 minutes. Carefully remove, unwrap and either use whole or slice. Proceed to bake for 10 minutes, or pan-fry with or without oil for 3-4 minutes on each side. Enjoy in a number of ways! 

Nutritional Information based on 4 Vegan Sausages; 1 Sausage per Serving