Fill the bottom of a large steamer with water and preheat.
In a large bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, and seasonings, mixing well.
In a large measuring cup or medium bowl, use a fork and whisk together the water, olive oil, and soy sauce and gently stir in the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another Tbl. of water or as needed.
Scoop 1/3 c. dough mixture at a time and shape into thin patties, about 4 to 4 1/2 inches across. Place the patties on a piece of aluminum foil. Fill the bottom of a steamer with water and heat until simmering. Place the cutlets in steamer. It's okay to stack them so that they are over-lapping a little, but try to keep them as flat as possible. Cover and steam the sausages for 45 minutes, or until they are firm to the touch. Remove the steamer from the heat and remove the lid of the steamer. Allow to cool for 10 minutes.
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Once the cutlets cooled slightly, remove them from the foil and transfer to a plate to cool completely. Once they are cool, refrigerate the cutlets until ready to eat. After cooling, they may feel a bit dry on the outside. Don't worry, as they will firm up considerably after chilling.
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