Go Back
Author: Michael Monson
  • 1 tablespoon sausage seasoning or more to taste** or more to taste**
  • 1 cup wheat gluten
  • 2 tablespoon chickpea flour
  • 2 tablespoon nutritional yeast
  • 1 cup water and 1 or two ice cubes
  • 1 teaspoon Better Than Bouillon No Beef flavor
  • 1 teaspoon Better Than Bouillon No Chicken flavor
  • 1 tablespoon maple syrup
  • 1 teaspoon olive oil
  1. Preheat your oven to 350 fahrenheit.
  2. In a small saucepan, on medium-high heat, dry roast the sausage seasoning for a minute or two until it becomes fragrant. Add your water, and both “Bouillon” flavors. Heat the water until all the of bouillon has been dissolved. Remove from the heat. Pour the broth into a measuring cup or a small bowl, and add ice cubes, or let it cool down to about room temperature. Add the maple syrup and olive oil.
  3. In a large bowl (I like to use a large bowl so that I can do all of my kneading directly in the bowl.), add the gluten, chickpea flour, and nutritional yeast. Stir to combine. Pour in the cooled broth and mix until a dough forms. If the dough is too sticky and too loose to knead, add a tablespoon of gluten at a time until it reaches the right consistency. Knead for about 5 minutes. Let rest for 5 minutes.

  4. Form the dough into a thick disk, and wrap it in parchment paper. Then, turn it seam-side down onto a piece of aluminum foil and then wrap the foil around the parchment covered disk.
  5. Bake at 350 for one hour. Remove from the oven and let cool for at least 15 minutes. If you can let it set overnight in the fridge it’s even better.
Recipe Notes

**I purchased a packet of sausage seasoning from the Sabbathday Lake Shaker Village  on a recent trip to New Gloucester, Maine. It includes: garlic, basil, oregano, parsley, thyme, fennel seed, and red pepper flake . You might have to play with the ratios of each of the herbs and spices, or just order a packet from them. Garlic Basil Oregano Parsley Thyme fennel seed red pepper flake