Pineapple Jalapeño Vegan Sausages
A little sweet, and little spicy, a whole lot of savory deliciousness, these vegan sausages add a bit of tropical flair to your meal. Filled with herbs, spices, and tons of flavor, these seitan sausages are easy to make up and are going to be a quick favorite. They give you a lot of flavor and no meat is needed. They’re good for the animals, good for the environment, and you definitely won’t feel deprived after. How could you, these sweet and spicy vegetarian sausages are just so freaking good!
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The Homemade Kitchen
We live in a busy world, where a lot of people don’t have time to step back and make things from scratch. Time is a luxury, and I am personally very grateful to have the time to choose to do things the slow way, homemade, from scratch. I certainly don’t make everything from scratch all the time, but I love to try and make different things from scratch, to learn how they’re made and experience how food comes together and can be tweaked and altered. Plus you learn what ingredients are needed, which ones aren’t needed, and if making it from scratch makes a big difference. Making food from scratch is a chance for me to learn and be creative. Sometimes your recipes work out well, and sometimes they’re a big flop. And while both are a learning experience, I will say I’m a lot happier to learn that something works than to learn something doesn’t work- something for me to work on I suppose. There are some things I almost always make from scratch- salad dressings, creamy alfredo-like sauces (I can’t stand canned creamy sauces), jams and jellies, and most baked goods. Then there are the things I make from scratch when I have the time and energy, but am happy to buy if I don’t- seitan, vegan cheeses, vegan mayo, and bread (one of the baked goods I often don’t make). And then there are the things I make on rare occasions- special or experimental things. Ice cream, croissants, sourdough donuts, or even vegan caviar. And be it a commonly made item or a rare experiment, making food from scratch not only connects me to my food, but it gives me a sense of comfort. Knowing that I can create things and share them, that I can make a vegan version of most things, that at the end of the day we can have good food, elevated from the ingredients we started with, brings a little warmth into my homemade kitchen.
Looking for Seitan Recipes? Try one of these!
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How to Make Vegan Pineapple Jalapeno Sausages
If you’re used to making your own seitan, this is going to be a pretty easy recipe. If your new to making your own mock-meats, no worries, I’m here to help! Oh, and the website Seitan Society is a great place to explore more about making seitan, so go check that out.
I find that the best tool for making seitan is my food processor- it’s really good at getting things mixed and blended together without over-mixing, which can make seitan tough and chewy. Start by putting dried shiitake mushrooms (grab them at Asian grocery stores) and garlic in a food processor. Process for a couple minutes to break the mushrooms up. Once you don’t have big ol’ chunks of mushroom, you can add all the canned pineapple, jalapeño, soy sauce, oil, and all the herbs and spices. Give it a blend, and then throw in the vital wheat gluten. You want to add this in last so you can use your food processor to just mix the ingredients together, and not make the dough tough.
After that let your dough rest, otherwise it will be hard to shape. This recipe makes enough for you to make a dozen sausages- simply separate the dough, form them into logs, and then wrap each one in parchment paper and then aluminum foil. Make sure you wrap your vegan sausages fairly tightly, so they keep their shape.
To cook the dough, I like to use a steamer. You can use a traditional stovetop steaming situation if you like (I did for years), but now adays I prefer to steam mine in my instant pot. I prefer it just because it ensures that the water won’t all evaporate. Once your sausages are steamed, let them cool off and then you’re done- sort of. These sausages taste the best if you cook them again, to get a little sear on them. For an extra-crispy skin, you can wrap them in a rice paper “casing”, but they’re pretty darn delicious with or without. Just like meat sausage, you can chop these up and add them to dishes, or use them like I did for an amazing sandwich! Store extras in the fridge in a ziplock bag.
Pineapple Jalapeño Vegan Sausages
Ingredients
- 4 dried shiitake mushrooms
- 2 cloves garlic
- 20 oz. canned pineapple chunks in pineapple juice
- ¼ cup soy sauce
- ¼ cup coconut oil
- 1 jalapeño pepper
- 1 tbsp. nutritional yeast
- 2 tsp. smoked paprika
- 2 tsp. ground cumin
- 2 tsp. dried basil
- 1 tsp. black pepper
- 1 tsp. fennel seeds
- 1 tsp. dried thyme
- ½ tsp. ground cumin
- 1 tsp. salt
- 3 cups vital wheat gluten flour
- 6 sheets of rice paper (optional)
Instructions
- Add the garlic and dried mushrooms to a food processor, and process until they are very finely chopped. Add all of the ingredients aside from the vital wheat gluten and rice paper to the food processor, and pulse until the jalapeño is chopped up well. Add the vital wheat gluten and process until a dough forms, stopping to scrape down the sides as needed. Don’t process more than needed because that will make the dough tough.
- Take the dough out of the food processor and knead a couple times before placing it in a bowl, covering it with a cloth, and letting it rest for 10 minutes. Divide the dough into 12 equal pieces. Shape each piece into a cylinder. Wrap each sausage in a small piece of parchment paper, and wrap each of those firmly in aluminum foil. Place all the sausages into a steamer, and steam for 30 minutes. Remove from the steamer, let cool, and unwrap each sausage.
- At this point you can use your sausages in dishes as you like. If you want to add a crispy “skin” you can add a rice paper casing. Cut each sheet of rice paper in half and, one at a time, dip a half sheet of rice paper into a bowl of water. Let the wet rice paper sit for a minute and place one of your sausages in the center of the rice paper. Fold the edges of the rice paper over the sausage and then roll the sides closed. Repeat with the other sausages. Take care not to let the finished sausages touch each other because they will stick. Once they are wrapped, heat in a skillet with oil, turning to a new side every couple minutes until the sausages are crispy.
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