Seitan Kielbasa Recipes
SEITAN KIELBASA
I love the taste of Kielbasa but I don't eat it, so I thought why not flavour my Seitan with the same spices in Kielbasa. So today I gave it a try. I think leaving the Seitan Kielbasa sit for a few days in the fridge so the flavors get strong is a good idea. If you make this and find it too mild then bump up the spices to make it stronger.
Provided by Chef Joey Z.
Categories Vegan
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 11.8, Sodium 881.5, Carbohydrate 2.9, Fiber 0.3, Sugar 1.7, Protein 0.2
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- Heat the olive oil in a medium frying pan or skillet over medium heat and when hot add the onions and garlic. Sauté until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.
- In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic along with any oil leftover in the pan, and stir to combine. Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it’s all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.
- Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don’t worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks. Roll the sausage up loosely in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.
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