Spicy seitan sausages
One of my favourite guilty pleasures when I was a carnivore was the McDonalds Sausage McMuffin with Egg. Yum. I loved the salt and god knows what other chemicals were in that thing. So it was with great happiness that I discovered I was able to create a vegetarian version of that favourite using this Spicy Seitan Recipe for the sausage base. No chemicals, minimal salt and maxed out flavour.
This recipe has a mix of beans and wheat gluten flour to give the sausages a firm texture. Steaming the mix gives it a moist and chewy consistency very close to a regular meat sausage. But the true hero in this recipe is the seasoning. It’s spicy but not too spicy, perfect with eggs as a “McMuffin” or as a regular “hot dog” with all your favourite trimmings.
Here are those spices I was talking about.
Mixed with the ingredients outlined below you’ll knead it all together until the dough begins to get a “meaty” texture — that’s the gluten going to work.
If you’re making patties, take portions of dough about the size of a ping pong ball and flatten them as much as you can and wrap them in foil.
Or, if you choose to make sausages, take enough dough to form a 5 inch sausage and wrap in foil like this:
Steam for 30 minutes
And you will come out with a final product looking like this:
This is a seriously easy dish to put together and leftovers can be frozen after steaming in their foil wrappings and sealed in a ziplock baggie. Meanwhile, enjoy as a decadent hotdog lunch or a spicy accompaniment to eggs at brunch.
- ½ cup chickpeas, rinsed and drained
- 1 cup cold vegetable broth
- 1 Tbs olive oil
- 2 Tbs soy sauce
- 1¼ cups vital wheat gluten
- ¼ cup nutritional yeast
- 1 tsp thyme
- 1½ tsp garlic powder
- 1 tsp onion powder
- 2 bay leaves, finely crumbled
- 1 tsp red pepper flakes
- 1 Tbs smoked paprika
- 1 tsp sugar
- 1 tsp salt
- 1 tsp pepper
- Start a pot of water to boil for the steaming process
- In a large bowl, mash chickpeas using a fork until no whole ones are left
- Add the rest of the ingredients in with the chickpeas and mix
- Knead for about 5 minutes until quite firm
- Let sit for 5 minutes
- While you’re waiting tear 6 bits of tinfoil into 4 inch long rectangles
- Place golf ball sized pieces of dough onto foil and mould into a sausage shape (about 5 inches long)
- Wrap the dough in the foil and seal the edges
- Steam for 30 minutes, rotating pieces if necessary so all pieces feel the heat