Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups vital wheat gluten
  • 1/4 cup nutritional yeast flakes
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 3/4 cup cooked brown lentils, (drained)
  • 1 cup vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 2 garlic cloves, (minced)
  • About 2 tablespoons canola oil, (or high heat oil of choice)

Instruction

  • Begin by setting up a steaming apparatus, such as a wok and bamboo steamer or a pot fitted with a steaming basket (see my tips above). 
  • In a medium mixing bowl, stir together the wheat gluten, nutritional yeast, paprika, pepper, onion powder and thyme. 
  • Stir the broth, soy sauce, maple syrup and garlic together in a separate bowl or liquid measuring cup.
  • Add the lentils to the dry mixture, then stir in the broth mixture to form a dough. Mix it up well, using your hands if needed.
  • Divide the dough in two and roll into two 6" logs. Wrap each log tightly in a sheet of parchment paper or foil and steam for 30 minutes.
  • Remove the logs from the steamer and give them a few minutes to cool.
  • Once they're cool enough to handle, remove the parchment paper or foil and slice the logs into about 1/2 inch thick slices (or your preferred thickness). 
  • Coat the bottom of a large skillet with oil and place it over medium heat.
  • When the oil is hot, add the sausage slices and pan-fry for about 4 minutes on each side. Cook in batches if needed. Transfer the cooked sausage patties to a paper towel-lined plate.
  • Serve.