Laurel and Hardy Peanut Fauxsages
These peanut-infused faux sausages are packed with flavor and perfect for salads, tacos, and chilis. Bake them to perfection, then crisp them up for an irresistible plant-based protein boost!
Equipment
- baking sheet
- foil
- medium bowl
- whisk,
Ingredients
- 2 cups 288 g vital wheat gluten flour
- ½ cup 128 g creamy or crunchy natural peanut butter
- 2 cups 470 ml water
- 1½ tablespoons 11 g paprika
- 1 cup 40 g nutritional yeast
- 2 teaspoons fine sea salt
Instructions
- Preheat the oven to 325°F (170°C, or gas mark 3).
- In a large bowl, whisk together the wheat gluten, paprika, nutritional yeast, and salt.
- In a medium bowl, whisk together the water and peanut butter until emulsified.
- Pour the wet ingredients into the dry ingredients, stir with a spoon, then knead by hand for a couple of minutes.
- Let rest for 5 minutes.
- Divide the dough into 2 equal portions and roll into logs.
- Wrap each log in foil, twisting the ends tightly closed.
- Place on a baking sheet and bake for 90 minutes, flipping halfway through.
- Carefully remove the foil and let the sausages cool.
- Store in the fridge or freezer until ready to use.
Notes / Tips / Wine Advice:
Serving Tip:
Chop into bite-size pieces and pan-fry until crispy for use in salads, tacos, or chili.
Wine Advice:
Pair with a light-bodied red wine, such as Gamay or Pinot Noir, to complement the nutty richness.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 22 g | Protein: 56 g | Fat: 14 g | Fiber: 6 g | Sugar: 2 g | Salt: 2.5 mg
