"Apple sage sausage" from The Vegan Slow Cooker
1 1/2 cups cooked brown rice
1 cup walnuts pieces
1 cup vital wheat gluten
2 Tbs nutritional yeast
1 cup applesauce
2 Tbs ground flaxseed mixed with 2 Tbs warm water
1 Tbs vegan chicken-favored bouillon
2 Tbs sage
1 tsp thyme
1 tsp oregano
1 tsp Hungarian paprika
1/2 to 1 tsp salt (to taste)
Pepper, to taste
1. In a food processor, pulse the walnuts and cooked rice until the mixture is coarsely ground
but not puréed. Combine the nut mixture with the remaining ingredients in a large mixing
bowl. Cover and refrigerate (over night if you want to do this the night before- if not, no
need to refrigerate).
2. Put the mixture into an oiled slow cooker crock. Cook on high for 1 ½
to 2 hours. Break down the loaf into small pieces in the food processor, and process until it
crumbles (you can skip this step if you'd like and just crumble it by hand when you want to use it). Store what you won’t use in a week in the freezer.
I recommend freezing it in quarters and taking it out as needed. This is about a quarter of the batch and it was plenty to use on a cookie sheet-sized pizza. It has a meaty texture without tasting like a weird and processed vegan meat.