This recipe is from Julie Hasson and I appreciate finding it greatly. I tried Seitan purchased from a grocery store, but when I had it from a restaurant in slices, I was hooked to try to repeat it myself. It took quite some time for me to find the perfect seitan way. I had a seitan sandwich at a little vegan shop and it was so soggy in the middle. I didn’t like it that way. Then I found this recipe. Most of the ingredients are seasonings so don’t be discouraged. It really is a cheap simple healthy recipe to make – trust me.
Finally, the funny thing about this recipe is that I also fooled some of my meat eater friends with this. You see, I gave it to one of my staunch vegetarian friends to try and he was afraid to eat it because he hasn’t eaten meat in 20 years. He asked his meat eating buddy that was with him and as I said, they were fooled. The truth came out and they all loved it. They want me to start a vegan catering business but . . . . . . . . .
•2¼ cups vital wheat gluten
•½ cup nutritional yeast flakes
•¼ cup chickpea flour
•2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
•2 tbsp granulated onion
•1 to 2 tbsp fennel seed, optional
•2 tsp coarsely ground pepper, preferably freshly ground
•2 tsp ground paprika
•1 tsp dried chili flakes, optional
•1 tsp ground smoked paprika
•½ tsp dried oregano
•1 tsp salt
•⅛ tsp ground allspice
•2¼ cups cool water*
•6 to 8 cloves garlic, minced or pressed
•2 tbsp olive oil
•2 tbsp soy sauce
Makes about 8 links
1.In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2.Scoop ½ cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.
3.Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.
Julie Hasson is the author of this recipe