Three Ways:
For dinner: grilled, with a side of swiss chard and corn
For breakfast: scrambled, with tofu, chard, more grated sweet potato, corn, hot sauce, about a teaspoon of nutritional yeast, and a bit of salt, served with a grilled corn tortilla
For cocktail hour: chopped and fried, served with a creamy avocado dipping sauce to accompany margaritas
This recipe is adapted from the Everyday Dish segment on Italian Sausage. You will find not only directions there, but also, a video tutorial to help you make your own sausages. I am so excited about this recipe. It is so versatile, easy, and delicious, I fear that you may see a lot more variations here in the future. Actually, you can now find this blog under the name, "your vegan-sausage-eatin' julie-hasson-lovin' mom."
Here are the ingredients for the sweet potato chipotle variation:
1 c. + 2 T. vital wheat gluten
1/4 c. nutritional yeast
2 T. chickpea flour
2 t. unchicken broth powder
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. cumin
1/8 t. allspice
1/2 t. salt
ground black pepper
1 c. grated sweet potato
1 chipotle chile, minced
2 t. adobo sauce
1 T. canola oil
1 T. black strap molasses
1 c. cool water
Follow the instructions for italian sausage on the Everyday Dish site. I halved the original recipe and made 8 smaller sausages.
