Vegan Italian Sausage Cutlets

• 2 cups vital wheat gluten
• 14 cup nutritional yeast flakes
• 14 cup chickpea flour
• 2 tablespoons granulated onion (or onion powder)
• 1 tablespoon fennel seed (optional)
• 2 teaspoons granulated garlic (or garlic powder)
• 1 teaspoon pepper, coarsely ground
• 1 teaspoon dried red chili pepper flakes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 2 cups cool water
• 3 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari)

1. Fill the bottom of a large steamer with water and preheat.
2. In a large bowl, combine all dry ingredients and mix well.
3. In a small bowl or large measuring cup, combine liquid ingredients and mix well.
4. Add dry ingredients to wet ingredients and stir until ingredients are mixed.
5. If the dough is too dry, add another tablespoon of water or as needed.
6. If too wet, add more wheat gluten, in small amounts.
7. Scoop out approximately 1/3 cup of dough at a time.
8. Shape into thin patties 4 - 4 1/2 inches across.
9. Place patties on a piece of foil and lay in steamer.
10. Do not wrap them.
11. It is fine to overlap the patties, but try to lay them flat, as they will maintain this shape.
12. Cover and steam for 45 minutes of until firm.
13. Remove steamer from heat and allow to cool 10 minutes.
14. When cool enough to handle, remove them to a plate and allow to cool completely.
15. Refrigerate until ready to eat.
16. They will continue to firm up with chilling.

vital wheat gluten, nutritional yeast, chickpea flour, onion, fennel, garlic, pepper, red chili pepper, paprika, oregano, salt, water, olive oil, soy sauce

Taken from www.food.com/recipe/vegan-italian-sausage-cutlets-462668 (may not work)