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
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
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