Did you know that you can make really cheap vegan sausage? This seitan and bean based sausage is perfect for a quick sandwich or dinner. Even if you have never cooked with wheat gluten, it is strongly recommended you try this recipe out. You won't regret it!
|165 g||chickpeas or preferred legume|
|240 ml||vegetable bouillon|
|2 tbsp||soya sauce|
|2 tsp||garlic pressed|
|¼ cup(s)||nutritional yeast flakes|
|1½ tsp||fennel seeds grounded (Optional)|
|1 tsp||chilli powder|
|1 tsp||bell pepper powder|
|½ tsp||black pepper|
|160 g||wheat gluten|
- Prep Time: 15 min
- Cook Time: 50 min
Put all the listed ingredients besides the wheat gluten in a bowl and use a hand blender to mix everything until there are no large pieces left in the bowl.
Add the wheat gluten and stir everything with a fork until everything is absorbed. Knead the dough by hand so that the gluten threads form. The dough should be quite wet.
If you want to make small sausages, cut 6 pieces of aluminum foil or baking paper of approximately 20 by 15 cm. Divide the ball into 6 equal parts. Take a ball of dough and shape into a roll. It's okay if it doesn't look like a sausage yet, because that will be okay because the dough expands when it is cooked. Place the dough roll lengthwise on a piece of foil and roll the foil tightly around it. Close the ends of the rolled-up foil like a toffee, and fold them under the roll so that it does not open anymore.
If you want to make a large sausage, use a large piece of foil. Form a thick roll of the dough ball and wrap it in the foil like you would with toffee. Fold the ends of the foil under the roll so that they do not peel off.
There are two ways to go about cooking the sausage, either by steaming or baking.
If you are going to steam the sausages, bring water to the boil in your steam pan. Place the sausages on the rack and steam them until they are well and firm (about 40 minutes).
If you want to bake the sausages, preheat the oven to 170°C (338°F). Place the rolls on the oven rack and bake for about 50 minutes. If necessary, place a bowl of hot water in the oven to prevent the sausages from drying out too much.
To make sure that they are done, you can take one out of its packaging and cut it in the middle before you take it out of the oven. The gluten must be solidified and shouldn't form any threads.
You can use the sausages as hot dogs or in spreads, salads, sauces soups or on the bbq etc. The herbs in this recipe give the sausages a very mild taste, but you can adjust them to your own preferences. For example, if you want smoked sausage, you can use smoked paprika powder. These sausages are great for freezing, so it's recommended to make a nice stockpile of sausages once you've found your favourite flavours; The recipe is very easy to double or triple. The dough can be steamed or baked in an oven. Steaming it results in very tender sausages while frying it makes the sausages develop more structure and a crust. You can make 6 small sausages, or a single large one (like the one in the photo).
|Ingredients||bell pepper powder, black pepper, chickpeas, chilli powder, fennel seeds, garlic, nutritional yeast flakes, oregano, soya sauce, vegetable bouillon, wheat gluten|
|Courses||Brunch, Main Course|
|Special diets||Free from celery, Free from Sesame, Lupin-Free, Mustard-Free, Nut-Free, Peanut-Free|
|Difficulty||Level 2 (average)|
|Cooking time||45-60 Minutes|
|Season||Autumn, Spring, Summer, Winter|
|Number ingredients||5-10 ingredients|
|Preparation method||Baking, Blender|
|Type of dish||Meat Substitute|