What do you do when you love vegan sausages but they don’t sell them in any markets near you or are just out of your budget? Even worse, what happens if you’re gluten-free? Well, then you make your own at home. It’s really easy. I wanted to make a gluten-free version of my favorite sausages, Field Roast Italian sausages so I read their ingredient list and then set out to modify my already-existing and popular recipe for Gluten-Free Spicy Italian Sausages.
I roasted the eggplant but you could also just cube it and saute it until soft, the way I do with my Eggplant Burgers. Then just mix it with some sauteed veggies and all the flavorings of Italian sausages. You could also add sauteed mushrooms, if you want, or mashed beans to give it a firmer consistency.
Using some flour and xanthan gum, as I do in my other sausages, and then allowing them time to set overnight, these sausages were pretty firm. Enough to slice but they probably wouldn’t hold up to long cooking in a stew unless you added the beans. They were, however, perfect for crisping them up in a skillet, slicing them and serving them with sauteed peppers and onions and rice on the side.
So if you love vegan Italian sausage but need to be gluten-free or just want to make your own, try these Eggplant Sausages. If you’re not gluten-free, skip the xanthan gum and flour and use vital wheat gluten instead. They will be firmer and hold up better. Enjoy!
Spicy Eggplant Sausages
GF
Makes 4 large or 6 medium links
For the Spice Mix
1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. Kosher salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. dried oregano
1/8 tsp. allspice
For the Sausages
1 large eggplant
2 Tbs. vegetable oil
¼ cup onion, finely chopped
½ bell pepper, finely chopped
2 garlic cloves, minced
2 Tbs. of gluten-free, vegan Worcestershire Sauce
1 Tbs. red wine vinegar
A few drops of Liquid Smoke (optional)
1 tsp. xanthan or guar gum
½ cup gluten-free flour
Prepare the spice mix in advance. Set aside. Preheat the oven to 400 degrees. Put the eggplant on a baking sheet. Poke a hole or two in it and roast for 1 hour or until tender. Let cool and then cut the eggplant in half and scoop out the insides.
Heat a skillet with one tablespoon of oil. Sauté the onions, bell pepper and garlic until softened, about 7 minutes. Set aside and let cool.
In a large bowl, combine the roasted eggplant and sauteed onions and peppers. Mix in the spice blend. Then add the Worcestershire sauce, red wine vinegar and Liquid smoke, if using. Sprinkle the xanthan or guar gum over the mixture and incorporate it well. Add enough flour until you feel like the mixture will hold together.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
When ready to use, unwrap and cook them however you desire.
The “V” Word: Say it. Eat it. Live it.
Print Gluten-Free Vegan Spicy Eggplant Sausages Recipe type: Entrees Cuisine: Italian Ingredients- For the Spice Mix
- 1 ½ tsp. garlic powder
- 1 ½ tsp. fennel, crushed
- ½ tsp. black pepper
- 1 tsp. Kosher salt
- 1 ½ tsp. sweet paprika
- 1 ½ tsp. smoked paprika
- ½ tsp. red pepper flakes
- 1 tsp. dried oregano
- ⅛ tsp. allspice
- For the Sausages
- 1 large eggplant
- 2 Tbs. vegetable oil
- ¼ cup onion, finely chopped
- ½ bell pepper, finely chopped
- 2 garlic cloves, minced
- 2 Tbs. of gluten-free, vegan Worcestershire Sauce
- 1 Tbs. red wine vinegar
- A few drops of Liquid Smoke (optional)
- 1 tsp. xanthan or guar gum
- ½ cup gluten-free flour
- Prepare the spice mix in advance. Set aside. Preheat the oven to 400 degrees. Put the eggplant on a baking sheet. Poke a hole or two in it and roast for 1 hour or until tender. Let cool and then cut the eggplant in half and scoop out the insides.
- Heat a skillet with one tablespoon of oil. Sauté the onions, bell pepper and garlic until softened, about 7 minutes. Set aside and let cool.
- In a large bowl, combine the roasted eggplant and sauteed onions and peppers. Mix in the spice blend. Then add the Worcestershire sauce, red wine vinegar and Liquid smoke, if using. Sprinkle the xanthan or guar gum over the mixture and incorporate it well. Add enough flour until you feel like the mixture will hold together.
- Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
- When ready to use, unwrap and cook them however you desire.
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