2teaspoonsdried minced onion or 1 teaspoon onion powder
2teaspoonsdried sage
1tablespoon12 g Sucanat or 1 tablespoon (15 ml) pure maple syrup
2tablespoons30 ml walnut or canola oil
¼cup30 g nutritional yeast
¼cupplus 2 tablespoons to ½ cup92 to 122 g pumpkin purée, depending on thickness
¾cup180 ml vegetable broth
1½cups216 g vital wheat gluten flour
Instructies
Preheat the oven to 325°F (170°C, or gas mark 3).
In a large bowl, whisk together the wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne, nutmeg, and Sucanat.
In a medium bowl, whisk together the vegetable broth, ¼ cup plus 2 tablespoons pumpkin purée, and oil.
Pour the wet ingredients into the dry ingredients and stir with a spoon.
Then, knead the dough by hand for a couple of minutes.
If the dough is too dry, incorporate the remaining 2 tablespoons of pumpkin purée.
Let it rest for 5 minutes.
Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
Carefully remove the foil and let cool before storing in the fridge or freezer.
Notes / Tips / Wine Advice:
Serving Tip:Serve sliced on sandwiches, crumbled into stews, or grilled as a hearty protein option.Wine Advice:Pair with a medium-bodied red wine like Pinot Noir for a balanced, earthy combination.