I’ve tried a few brands of the vegan Italian sausages from the store and, although found them too fatty, loved the flavor. Then, there were a few shortages at the grocer this year and I wanted to make “Lasagna Rolls”, so I had to invent a meat alternative. Now, after lots of experimenting, I’ve got the best homemade plant based Italian sausage recipe! It’s easy to make and worth having on hand in the freezer. Best of all, it’s low fat! When the taste is right, we don’t need the oil and fat!! It's perfect to top a pizza, put in lasagna, a pasta dish or grilled and nestled in a whole wheat brat bun.

Other Recipe mentioned in this video:
Melted Mozzarella - [ Ссылка ]

Best Vegan Italian Sausage Recipe:
1 cup of raw walnuts soaked in hot water for 30 minutes
1 T soy sauce,
1 T liquid smoke,
2 T red wine vinegar,
1 tsp red pepper flakes
2 tsp of fennel seed

½ cup bulgur wheat
¼ cup tomato paste plus water to equal 1 cup,
1 tsp soy sauce,
1 T chicken bouillon powder,
3 T brown sugar,
1 tsp Vegan Worcestershire sauce

3 cups of cooked drained pinto beans or 2 cans of pinto beans
2 tsp salt,
3 T Italian seasoning,
1 tsp seasoning salt,
1 tsp pepper,
2 tsp onion powder,
2 tsp garlic powder,
1.5 T smoked paprika,
¼ cup miso

2 T water
3 T olive oil (optional)
½ cup of wheat gluten

To make sausages:
1. Soak the walnuts in boiling hot water for 30 minutes, drain and rinse.
2. Measure into a pot: ½ cup bulgur wheat, ¼ cup tomato paste plus water to equal 1 cup, tsp soy sauce, 1 T chicken bouillon powder, 3 T brown sugar, 1 tsp Vegan Worcestershire sauce
3. Cook on the stove until thickened. Set aside.
4. Drain walnuts and rinse. Transfer to pull chopper or food processor and add: 1 T soy sauce, 1 T liquid smoke, 2 T red wine vinegar, 1 tsp red pepper flakes and 2 tsp of fennel seed. Spin & chop until it looks like cooked ground beef.
5. Put 3 cups of pinto beans into a bowl. Mash with pastry blender. Add: 2 tsp salt, 3 T Italian seasoning, 1 tsp seasoning salt, 1 tsp pepper, 2 tsp onion powder, 2 tsp garlic powder, 1.5 T smoked paprika, ¼ cup miso. Mix and mash until well incorporated.
6. Combine all ingredients in bowl. Transfer to mixer with dough hook. Add 2 T of water, 3 T of olive oil (optional), ½ cup of wheat gluten. Knead ingredients. Add more water if it’s too moist
7. Take a portion of dough and shape into brats. Use the first one to model all the other after for size and shape. Wrap them in foil
8. Instant pot or other pressure cooker. Put 2 cups of water and the wire rack into it. Place wrapped sausages on top of the wire rack. Pressure cook on HIGH for 25 minutes
9. Let the pot naturally release. Let sausages cool before handling.
10. Unwrap foil and wrap cooled sausages in wax paper. Store in the freezer in a labelled freezer bag. Having these in the freezer makes for quick easy supper possibilities.
11. To serve broil, BBQ, or fry sausages and add them to your favorite Italian dish.

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If you are curious, below are links to some of the things I use in this video.

1. Vitamix: I have an industrial Vitamix because I was making non-dairy cheese for 20 grocery stores. Here is a link to the smaller model I have. [ Ссылка ]==
2. Red Heat Resistant Spatula: [ Ссылка ]
3. Kuhn Rikon Pull Chopper – I got mine from Amazon but I didn’t see it there any more. Bed, Bath & Beyond is where I found it:
[ Ссылка ]
4. Vital Wheat Gluten:
[ Ссылка ]
5. Miso Master Organic Chickpea Miso – I’m sure any kind of miso would work:
[ Ссылка ]
6. Bosch Mixer … I’ve had mine for over 30 years:
[ Ссылка ]
7. Bulgur Wheat:
[ Ссылка ]

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