Homemade Andouille Sausages [Vegan, Gluten-Free]

Andouille sausages are an immortal culinary staple down in good old Louisiana, right next to the likes of beignets and crawfish boils. Definitely try your hand at making this plant-based, gluten-free version of that particular delicacy before you set out to make some jambalaya or gumbo … or just eat…

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Ingredients You Need for Homemade Andouille Sausages [Vegan, Gluten-Free]

For the Andouille Sausage Spice Mixture (Enough for two batches):

4 tablespoons paprika
1 tablespoon garlic salt
1/2 tablespoon cayenne pepper
1/2 tablespoon red pepper flakes
1/2 tablespoon black pepper
1/2 tablespoon chili powder
1 teaspoon sweet smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cumin seeds
1/2 teaspoon ground cumin

For the Andouille Sausages:

1 pound firm tofu, crumbled
1 small yellow onion, diced
6 cloves garlic, diced
Half a green pepper, diced
Half a batch of the homemade spice mixture
2 tablespoons nutritional yeast
2 tablespoons oil (olive or even better, the oil that sun-dried tomatoes are packed in)
1/4 cup corn flour
3/4 cup coarse cornmeal
1/4 cup strained tomatoes
1 tablespoon ground flax plus 1/4 cup water

See also During winter's chilliest months, most people crave warm, comforting dishes made with seasonal produce. As January unfolds, farmers' markets and grocery stores start to stock up on fresh winter produce that'll elevate your meals. Here are the top 8 must-buy winter fruits and veggies to add some zest to your winter recipes:1. Brussels Sprouts: A winter superfood, these tiny cabbages boast an impressive amount of vitamin C and antioxidants.2. Kale: With its earthy flavor and high fiber content, kale is a nutritious addition to any salad or sauté.3. Citrus Fruits: Oranges, grapefruits, lemons – name your favorite! These tangy treats will brighten up your morning smoothies or salads.4. Pomegranates: This ancient fruit's arils deliver a burst of flavor and antioxidants, making them perfect for adding to oatmeal or yogurt.5. Root Vegetables: Carrots, beets, parsnips – the list goes on! Roast these earthy delights with some olive oil and herbs for a hearty winter meal.6. Apples: From sweet Granny Smiths to tart Braeburns, apples are the perfect snack or addition to any salad.7. Turnips: These underappreciated roots offer a sweet and peppery flavor profile that'll elevate your soups and stews.8. Fennel: Its anise-like flavor makes it a great addition to salads, sautéed dishes, or as a crunchy snack on its own.Which winter produce will you be adding to your grocery list this January?

How to Prepare Homemade Andouille Sausages [Vegan, Gluten-Free]

To Make the Spice Mixture:

Mix together. I did mine in a mason jar, so I could seal up the second half.

To Make the Sausages:

Crumble the tofu into a large bowl with your hands. Add the onions, garlic, and green pepper and mix together.
Sprinkle spice mixture over the tofu and mix together with your hands.
Cover and refrigerate, so the flavors can mingle, for a couple of hours (or overnight).
After it has its rested, add the remaining ingredients and mix together with you hands. It should stick together when you press it with your hands.
Bring a pot of water to boil with a steamer fitted over top while you make the tin sausage packages.
Rip off 10 large squares of aluminum foil. Gather 1/2 cup of the tofu mixture and make into a log shape with your hands.
Fold the foil over the log, pulling it tightly into a cylinder (amazingly, that’s a sausage shape) while being sure to twist the ends and the foil is very tightly wrapped around the sausage. Fold the flappy ends in, so they’ll fit into the steamer.
Put in the steamer and steam over simmering water for 30 minutes, until the sausages feel firm to the touch.
Let them cool before you attempt to unwrap them. At this point, you can do what you like with the sausages, such as putting them in jambalaya.

Nutritional Information

See also 25 Plant-Based Sliders for the Fourth of July! – One Green Planet

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.