Vegan Andouille Sausages

Step 1

Prepare 6 sheets of 7-8 inches of aluminum foils. (I am using 12 inches wide foil.)

Step 2

Add all ingredients except vital wheat gluten to the food processor. Blend until smooth.

Step 3

Next, add vital wheat gluten and pulse until everything is well combined.

Step 4

Transfer seitan dough to a flat surface and knead for 1-2 minutes. They should be slightly firm but still pliable.

Step 5

Divide the dough into 6 equal portions. Grab a portion and roll it into a 4-5 inches long log.

Step 6

Then, wrap it in aluminum foil, twisting the end of the foil to seal. Repeat for the remaining dough.

Step 7

Steaming - Bring 1-2 inches of water to a boil in a pot with a steamer basket fitted. Once the water starts to boil, place in seitan, and steam for 30 minutes.Instant pot - Place 1 cup of water into the inner pot and fit in a trivet. Place wrapped sausages in and cook at high pressure for 16 minutes. Quick-release pressure after the timer goes off.

Step 8

Unwrap sausage and allow them to cool before enjoying for the best texture.