Seitan: should we eat it, or not? If you've been diagnosed with Celiac disease, avoid it. But if you haven't, I don't see anything wrong with having it occasionally. Vital wheat gluten is incredibly stretchy when wet, and makes satisfyingly chewy dishes that are packed with protein. It's pretty much tasteless, though, so adding flavor to it is essential. This recipe for spicy sausages adds a myriad of flavors to seitan. The list of ingredients might seem daunting at first glance, but I bet that you have all or most of them on your spice rack. When they’re done, you too will have sausages that you'll be proud to drop on the grill at your next barbecue party or camping trip. Give them a try. After tasting these bad boys, you'll never go for the store-bought vegan sausage again!

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Spicy Seitan Sausages [Vegan]

Serves

6 sausages

Cooking Time

50

Ingredients

For the Spices and More:

  • 1/2 medium yellow onion, diced
  • 1/3 cup nutritional yeast
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, minced (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons red chili flakes
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Sausages:

  • 1 1/4 cups vital wheat gluten
  • 1/2 cup water
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Preparation

For the Spices and More:

  1. Place all the ingredients in a bowl and mix until fully integrated.

For the Sausages:

  1. Add the wheat gluten to the bowl with the spices and mix for one minute.
  2. Divide the dough into 6 equal balls. Cut up six pieces of parchment paper, about 8 inches wide. Shape each dough ball into a sausage shape and roll with parchment paper, twisting the ends several times around. Place rolled sausages into a steamer, and steam for 35 minutes. Once done, remove from parchment paper (or leave wrapped for later use).

Notes

These sausages can be kept in the fridge, steamed, for up to a week. I like to always cook them again after steaming, either on the barbecue, fried in a pan, or baked in the oven. There are numerous ways to consume these. Some we’ve tried include; barbecued and placed in a bun like a smoky, with all the fixin’s; cut up on top of a pizza; mixed with sauerkraut and baked in the oven; or cut up and fried, then added to a pasta salad...mmm. Delicious. Oh yeah, you can also try dipping them into fondue.



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