Pregnancy Friendly Vegan Italian Sausage
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Learn more →Ingredients
4 servings
For the sausage
- 1 ½ cups vital wheat gluten
- 3 tbsp nutritional yeast
- 1 ½ tsp fennel seeds
- 1 tsp smoked paprika
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp soy sauce
For searing
- 1 tbsp olive oil, for searing
Instructions
- 1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, fennel seeds, smoked paprika, oregano, thyme, garlic powder, onion powder, red pepper flakes, salt, and black pepper until evenly combined.
- 2
In a separate small bowl or measuring cup, stir together the vegetable broth, tomato paste, 1 tablespoon olive oil, and soy sauce until the tomato paste is fully dissolved.
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