(VG) "Mexican Street Corn" ~ Elote ~ Vegan Sausages

For the Vegan Sausages:

1. Sautee red bell pepper, green bell pepper, and white onion (cut into big chunks) for 1 minute until they start to soften.
2. Add in celery seeds, smoked paprika, mushroom seasoning, garlic powder, onion powder, ground coriander, ground cumin, dried oregano, caraway, fennel seeds, nutmeg, salt, and pepper. Mix well.
3. Add minced garlic and mix for another minute on medium/low heat until fragrant.
4. Remove from heat and let cool.
5. Transfer the cooled mixture to a blender, then add nutritional yeast, tomato paste, apple cider vinegar, soy sauce, ketchup, brown sugar, and vegetable broth. Blend well.
6. Pour the blended mixture into a large mixing bowl. Slowly mix in vital wheat gluten until fully combined.
7. Add the optional seasoned flour (or regular flour, or omit) and mix again.
8. Form the mixture into 8 sausage links and tightly wrap each in parchment paper.
9. Place the wrapped links in a steamer basket over water. Cover and let steam for 45 minutes to an hour.
10. Remove from heat and let cool. Then remove the parchment paper.
11. Grill the sausages in an outdoor grill or on a pan grill with some avocado oil until nicely charred and heated through.

For the Mexican Street Corn:

1. In a bowl, combine thawed frozen corn, chopped cilantro, vegan mayo, vegan sour cream, garlic powder, onion powder, smoked paprika, chili powder, and salt to taste.
2. Mix all ingredients together well. Adjust taste to your preference.
3. Stir in vegan feta cheese.
4. Place in the refrigerator until you're ready to assemble the sausages.

Assembly:

Serve the grilled vegan sausages in pretzel sausage buns, topped generously with the Mexican Street Corn mixture. Garnish with lime wedges, fresh sliced jalapeños, pickled red onions, and a drizzle of chili lime sauce.