Gluten-Free Vegan Spicy Eggplant Sausages
Recipe type: Entrees
Cuisine: Italian
  • For the Spice Mix
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. fennel, crushed
  • ½ tsp. black pepper
  • 1 tsp. Kosher salt
  • 1 ½ tsp. sweet paprika
  • 1 ½ tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 tsp. dried oregano
  • ⅛ tsp. allspice
  • For the Sausages
  • 1 large eggplant
  • 2 Tbs. vegetable oil
  • ¼ cup onion, finely chopped
  • ½ bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 2 Tbs. of gluten-free, vegan Worcestershire Sauce
  • 1 Tbs. red wine vinegar
  • A few drops of Liquid Smoke (optional)
  • 1 tsp. xanthan or guar gum
  • ½ cup gluten-free flour
  1. Prepare the spice mix in advance. Set aside. Preheat the oven to 400 degrees. Put the eggplant on a baking sheet. Poke a hole or two in it and roast for 1 hour or until tender. Let cool and then cut the eggplant in half and scoop out the insides.
  2. Heat a skillet with one tablespoon of oil. Sauté the onions, bell pepper and garlic until softened, about 7 minutes. Set aside and let cool.
  3. In a large bowl, combine the roasted eggplant and sauteed onions and peppers. Mix in the spice blend. Then add the Worcestershire sauce, red wine vinegar and Liquid smoke, if using. Sprinkle the xanthan or guar gum over the mixture and incorporate it well. Add enough flour until you feel like the mixture will hold together.
  4. Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
  5. When ready to use, unwrap and cook them however you desire.
Recipe by The "V" Word at