vegan sausage nuggets in the crock-pot
Who does not love the old sausage balls in the crock-pot with a sauce made from cocktail sauce and grape jelly? No one that is who! It is great to have a batch made for parties and dinners for people to snack on.
Ingredients for the sauce
- 1 cup grape jelly
- 1 and 1/2 cup ketchup
- 1 tbl spoon vegan Worcestershire sauce
- juice from one lemon
- 2 table spoons of horseradish
Mix the ketchup, Worcestershire, lemon, and horseradish in a small bowl and add to the crock-pot with the grape jelly. Set on high stirring occasionally to mix is all up. While that is getting ready it is time to make the sausage.
For the sausage
- 1 cup vital wheat gluten
- 1/4 cup nutritional yest
- 1 tbl spoon chickpea flower
- 1 cup water
- 1 tbl spoon dried minced onion
- 1 tbl spoon liquid aminos
- 1 tbl spoon vegetable oil
- 1 tsp of coriander
- 1 tsp paprika
- 1/2 tsp of crushed caraway seeds
- 1/2 tsp mustard seed
- 1/2 tsp nutmeg
- 1/2 tsp liquid smoke
Pre heat oven to 350. Mix all ingredients in a bowl until dough is formed. Then take about a marble sized piece and flatten it out and place on a greased or non stick cookie sheet, leaving about 2 inches in between pieces. Place in oven for 20 mins or until done. But keep an close eye on it the, seiten can burn very easy cooking it like this so check it every couple of minuets after the 12 min mark flipping if necessary. After the sausage is done turn the crock-pot on worm and add the sausage.
