Serves 4 · Prep 15 min · Cook 85 min · 275 calories per serving
Experience the beloved taste and texture of traditional Swedish Falukorv, reimagined as a flavorful plant-based sausage. Smoky, savory, and wonderfully firm, this vegan version captures the essence of the classic.
Why it's healthy
This vegan Falukorv is an excellent source of plant-based protein, thanks to vital wheat gluten, which supports muscle health. It's low in saturated fat compared to traditional sausages and provides fiber, aiding digestive health.
Ingredients
1.5 cups (180g) vital wheat gluten
1/4 cup (30g) chickpea flour (besan)
2 tablespoons nutritional yeast
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon white pepper
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1 cup (240ml) vegetable broth, warm
2 tablespoons refined coconut oil, melted
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 teaspoon liquid smoke
1 tablespoon tomato paste
Instructions
1. In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, onion powder, garlic powder, allspice, white pepper, salt, and nutmeg.
2. In a separate bowl, combine the warm vegetable broth, melted coconut oil, soy sauce, maple syrup, liquid smoke, and tomato paste. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms, then use your hands to gently knead for 1-2 minutes until everything comes together into a cohesive, elastic dough. Do not over-knead.
4. Divide the dough into two equal portions. On a clean surface, roll each portion into a thick log, approximately 6-7 inches long and 2 inches in diameter.
5. Tightly wrap each log first in parchment paper, then in aluminum foil, twisting the ends securely like a candy wrapper to create compact sausages. Ensure they are sealed well to prevent water from entering during steaming.
6. Prepare a steamer basket over a pot of simmering water. Place the wrapped sausages in the steamer, ensuring they are not submerged in water.
7. Cover the pot and steam for 60 minutes, flipping the sausages halfway through to ensure even cooking.
8. Carefully remove the sausages from the steamer and let them cool completely on a wire rack, still wrapped. For best texture, refrigerate for at least 4 hours, or preferably overnight, before unwrapping and slicing.
9. Once chilled, unwrap the Vegan Falukorv, slice into desired thickness (about 1/2 inch is common), and pan-fry in a little oil until golden brown and heated through, or use in your favorite Falukorv recipes.