But Everyone’s Doing It!
Julie Hasson’s steamed sausages are taking over the internet. No joke. Who around here hasn’t already made them??? Really??? You should be ashamed of yourself! Go make some!
I have to admit, vital wheat gluten has always mystified me a bit. I’m not talented at making seitan. It always ends up lumpy and pretty looking. I guess it tastes ok…but it’s not like the store bought stuff or Soul Veg’s kalebone. So the thought of something thrown into tin foil, wrapped, steamed, cooled, etc. with no kneading and shaping made me really excited. And hungry.
Half way into the recipe I realized I had very few of the spices called for. So the following recipe is a twist on Julie’s. These are so simple easy and tasty. Go make them, seriously!
I ate the first one sauted with onions, green bell pepper, and mushrooms wrapped in naan with veganaise and gravy. It was so not healthy…but hello delicious.
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup soy flour
2 tbsp Veg Base broth seasoning stuff
2 tsp chili powder
1 tsp cumin
1 tsp sage
2 tsp garlic powder
1 tsp dried chili flakes
1 tsp salt
1/2 tsp black pepper
1 roasted red pepper, minced
2 1/4 cups cool water
2 tbsp olive oil
2 tbsp soy sauce
In a large bowl, mix together all of the dry ingredients. Whisk together the water, roasted red peppers, 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.
Scoop 1/2 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.
Makes 8 sausages.