Posted in Vegan Recipes

Herby Seitan Sausage

Herby Seitan Sausage Posted on January 3, 20135 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

I treated myself to some culinary goodies over Christmas – a big ol’ bag of wheat gluten, and a bulk pack of nutritional yeast. I wanted to further experiment with some seitan creations, being quite pleased with the beefy seitan I put together a while back. This is a nice herby sausage, best for slicing onto sandwiches or salads. My remaining sausage will almost certainly be tested in a stew, but for now, here is the recipe.

The recipe is easiest to put together using two bowls: one for your dry ingredients, and one for the wet (this is how I bake, too). You’ll also want to get your steamer on the go – I use a regular tiered pan arrangement.

Ingredients

  • 1.5 cups plus 2 tbsp wheat gluten
  • 5 tbsp nutritional yeast
  • 1 tbsp gram/chickpea flour
  • 2 tbsp herbes de provence
  • 2 floz cold water
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 5 cloves of garlic, minced
  • salt & pepper, to taste

Directions

You should mix together the wheat gluten, nutritional yeast, gram flour and herbs in a bowl. Use a whisk to mix the ingredients together – this is as good as sifting for me, and I use the same method when baking too.

In a separate bowl whisk together the water, lemon juice, oil, garlic and salt & pepper.

You can then mix the two together to form a firm dough. Knead for a few minutes, then leave the dough for 5 minutes. You can then split it into 3 small ‘loaves’. Wrap each securely and tightly in tinfoil, rather like a Christmas cracker. The ‘blobs’ will form into sausage shapes.

Steam for 45 minutes at least. When the seitan is cooked and cooled, the texture will be much improved by letting it sit in the fridge overnight.

Enjoy sliced onto sandwiches or salads!


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5 comments

  1. Hi Jasmine! In the past I've ordered from Amazon, Vx (http://www.vegancross.com) and also low carb megastore (but I don't think they stock it anymore :/) It's not available 'over the counter' here in Manchester so I always have to order online.

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