Seitan Kielbasa Recipes

HOMEMADE VEGAN SAUSAGES

Steps:

• In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
• In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it's saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
• Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring it to high heat.
• Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil (roll it tightly). Twist the ends so that the seitan is completely covered in foil. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
• Let them cool off a bit before removing the aluminum foil and parchment paper.
• You can use them in various recipes (Hot Dogs, Corn Dogs, serve them with mashed potatoes etc.). To warm them up, cook them in a pan or contact griller. You can store them in the fridge for 3-4 days.

SEITAN KIELBASA

Steps:

• Put the 2 quarts of water in a large pot. Add the onion powder and bring to a boil.
• In a large bowl add the water and everything but the vital wheat gluten.
• Using a stand mixer with a whisk attachment mix it up good, then add the vital wheat gluten. Whisk again until you get a light fluffy mixture.
• Let it sit for a few minutes until the water is absorbed into the wheat gluten.
• Then remove from the bowl and form into little balls, logs whatever shape you like. It should be very rubbery to the touch. If it is excessively wet squeeze the water out if you can.
• Lower the temperature on the pot of water and onion powder so it's NOT BOILING! You don't want the seitan to fall apart.
• Set the seitan pieces into the water carefully and leave it on low so the water stays hot but doesn't disturb the seitan pieces.
• Let sit like this for 1 hour.
• Lift the seitan out of the water very carefully with a slotted spoon and put in a fine sieve to drain.
• Let cool and then wrap in clear plastic wrap and put in the fridge over night or longer. This will allow the flavors of the herbs and spices to get right into the seitan. If it isn't strong enough for you add more herbs and spices to suit your tastes next time you make it.
• When done you can put this on a sandwich with a piece of your favourite cheese add some lettuce and mayo or saute it for a casserole with pasta or vegetables, or just eat it plain. The possibilities are endless.
• Bon Appetit!