Italian Seitan Sausages

If you’ve been hesitant about experimenting with homemade veggie meat thus far, I suggest you take the plunge and give this recipe a try. It’s delicious and you won’t believe how easily and quickly it all comes together. Super simple – great for beginners. And it’s really tough to screw up seitan, so you’re practically guaranteed success. These are spicy, flavorful, and the hubs goes bonkers over them. You’re gonna love ’em, too.

This recipe is taken from Post Punk Kitchen, a great vegan recipe resource. I left out the beans because I didn’t have any cooked, but I’m anxious to add them and amp up the nutritional value. I simply subbed extra vital wheat gluten and nutritional yeast for the beans and it worked perfectly. I also took out the fennel seed because I’m not a fan. These are going to be wrapped in foil and steamed, so you’ll need some sort of steaming apparatus. I have a rice maker/steamer that works really well.

Italian Seitan Sausages
Original recipe found here

Ingredients

1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce (I use Bragg’s liquid aminos)
1 1/2 cups vital wheat gluten
1/2 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper

Instructions

First, get your steamer ready by bringing the water to a full boil.

Have ready 4 square sheets of tin foil. In a medium bowl, mix dry ingredients together. In another bowl, stir together the broth, olive oil, and soy sauce and mix with the dry ingredients. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log.

I realize the resemblance to dog vomit here is unmistakable. I won’t deny that (unfortunately, I’ve seen my fair share of the stuff lately). But don’t let that deter you! When they’re done they’ll be perfectly cute sausages. Wrap dough in tin foil, like a tootsie roll.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.

~ Becky, a skinnyfat girl

Coconut Curry with Seitan

I haven’t always been a fan of curry. Until recently, my thoughts on curry were “this is tolerable” at best and “I’ve gotta spit this out or barf” at worst. I don’t know what in heaven’s name possessed me to make my own batch of curry, but I think it was the combination of happening upon a recipe that called for a full can of coconut milk (which I’m completely obsessed with) and the fact that Elesha left curry powder at my house randomly (which I have conveniently forgotten to remind her of since May). Besides that, I’d never experimented with Indian food and thought it was time to expand my horizons.

I made this recipe for the first time about six months ago and fell in l-o-v-e. Coconut milk tends to do that to me. What really puts this curry over the top is the long list of vegetables and herbs; it’s a vitamin jackpot! Did I mention the cilantro? Lots of it. YES. Add garlic, basil, and ginger and it’s one giant blast of flavor after another!

So much freshness goin’ on.

Coconut Curry with Seitan
Adapted from this recipe

Ingredients:

2 T coconut oil (or olive)
4 cloves garlic, pressed or minced
2 T finely minced ginger
1 medium onion, finely diced
1/2 cup finely diced carrot
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1 bay leaf
1 lb seitan (or meat of choice), cut into strips
1 cup white wine
1 can full-fat coconut milk
1/2 cup chopped cilantro
4 fresh basil leaves, finely chopped
1 t salt
Dash of cayenne pepper
1 t curry powder
1/2 cup finely chopped green onion

Note: If you’re a seitan newbie, you can follow this recipe for a very soft texture, or use my current favorite seitan recipe, which is kneaded to create a wonderful meaty texture (that’s the secret: kneading activates the gluten!). I plan on posting the updated seitan recipe in the future. Also, don’t hesitate to use another meat substitute, chicken, fish, or whatever type of meat suits your fancy. Whatever it is, it will be smothered in curry in the end and entirely unrecognizable!

Instructions:

1. Sautee garlic, ginger, onions, carrots, peppers, and bay leaf in oil over medium heat for 5 minutes.

2. Add the white wine and coconut milk and cook for 5 more minutes. While this is cooking, get your seitan or meat ready. Cut into thin strips and grill in a separate pan until thoroughly cooked and browned.

3. Add the cilantro, basil, salt, cayenne, curry powder, and chives and continue cooking, stirring occasionally, for 20 minutes. Remove the bay leaf and set aside to cool. Put everything in the blender and blend until smooth. Return to pan and heat just until hot.

4. Add seitan or meat of choice to the curry and mix well. Serve immediately over rice or with other great Indian fare! Don’t forget to sprinkle extra cilantro on top. Extra cilantro, always. Another dash of cayenne wouldn’t hurt, either.

If you prefer, you can leave the curry chunky rather than blending it at the end. That’s actually how I made it the first time and served it over salmon and potatoes. I love it both ways! The blended version is thick and more traditional with a deep curry flavor, while the chunky version is rather thin and light and retains some of the individual vegetable flavors.

I suggest serving immediately after adding the seitan. I let it sit for a while so it would absorb some of the flavor, but after just a few minutes it had absorbed almost all of the curry! Look out, seitan is a sponge. Nevertheless, it was delicious!

Whether you’ve never tried Indian food or have loved it all your life, put this curry on your “to-make” list! You won’t regret it!

~ Becky, a skinnyfat girl

%d bloggers like this: