Somebody call the police because these vegan sausages stole all the umami amazingness in the world. They come in handy in the Gochujang Kimchi Bowls , Korean-Style Soft Tacos and Kimchi Fried Rice . Consider making a double batch because they freeze really well, too!
YIELD: 6 sausages
2 tbsp (30 ml) reduced-sodium tamari
2 tbsp (30 ml) brown rice vinegar
2 tbsp (40 g) Gochujang Paste or store-bought
4 rehydrated shiitake mushrooms (Reserve the soaking water)
⅓ cup (64 g) Homemade Kimchi or store-bought
4 cloves garlic, grated
¼ cup (20 g) minced scallions (green and light green parts)
1 tbsp (18 g) red miso
2 tsp (10 ml) toasted sesame oil
½ cup (120 ml) Mushroom Dashi with 1 tsp (2 g) Easy as 2, 2, 2 Broth Mix
1 cup (144 g) vital wheat gluten
¼ cup (30 g) garbanzo flour
¼ cup (20 g) nutritional yeast
Prepare 6 (12-inch [30-cm]) pieces of foil, and get your steamer ready. Place the tamari, vinegar, gochujang paste, shiitake mushrooms, kimchi, garlic, scallions, miso, sesame oil and dashi in a food processor. Blend until smooth. Transfer to a large bowl. Add the gluten, flour and nutritional yeast on top. Stir with a rubber spatula and then switch to using one hand, kneading to thoroughly combine.
Divide the mixture into 6 equal portions of about 3 ounces (87 g) on the prepared foil. Shape into 6-inch (15-cm) sausages. Roll and wrap the foil tightly around each sausage, twisting the ends to enclose the mixture.
Steam the wrapped sausages for 75 minutes. Remove the foil carefully, and let the sausages cool to room temperature before storing in an airtight container in the refrigerator overnight. Brown in a bit of oil with extra gojuchang paste before use. See browning instructions here .