...In under 1 1/2 hours! And I've provided photographic evidence!
Just follow the pictures and what I say, step by step. It's easy. You'll see.
Here's exactly what time it was when I started:
1) Put all your dry ingredients in a mixing bowl.
* 1 1/2 cups wheat gluten powder
* 1/2 cup brewer's yeast flakes
* 2 tablespoons garlic powder
* 1 tablespoon dried onion flakes
* 1 tsp. Thyme
* 1 1/2 tsp Cayenne Pepper
* 2 tsp. sage
* 1 tsp ground black pepper
* 1 tsp Salt
Mix it all up.
Try not to let this happen:
Add slightly less than 1 1/2 cups water, 2 tablespoons of which is Liquid Smoke (Sorry, I forgot to photograph this bit), and mix it all up and knead it a bit until it's a lump like this:
Separate into about 20 little pieces and roll each one up in a bit of cooking paper then a bit of foil.
Steam all the little wrapped sausages at medium low heat for 45 minutes - 1 hour. At 45 minutes they are ready to fry up in a pan, but it's best to let them go an hour if you want to save them for later.
Fry them up with a bit of vegetable oil! Delicious!.....Oh, and twice the protein of "meat" sausages, NO fat at all (except for what you fry them in), and they cook up fast!
And here's what time they were done!
.
.
.
.
.
Just follow the pictures and what I say, step by step. It's easy. You'll see.
Here's exactly what time it was when I started:
1) Put all your dry ingredients in a mixing bowl.
* 1 1/2 cups wheat gluten powder
* 1/2 cup brewer's yeast flakes
* 2 tablespoons garlic powder
* 1 tablespoon dried onion flakes
* 1 tsp. Thyme
* 1 1/2 tsp Cayenne Pepper
* 2 tsp. sage
* 1 tsp ground black pepper
* 1 tsp Salt
Mix it all up.
Try not to let this happen:
Add slightly less than 1 1/2 cups water, 2 tablespoons of which is Liquid Smoke (Sorry, I forgot to photograph this bit), and mix it all up and knead it a bit until it's a lump like this:
Separate into about 20 little pieces and roll each one up in a bit of cooking paper then a bit of foil.
Steam all the little wrapped sausages at medium low heat for 45 minutes - 1 hour. At 45 minutes they are ready to fry up in a pan, but it's best to let them go an hour if you want to save them for later.
Fry them up with a bit of vegetable oil! Delicious!.....Oh, and twice the protein of "meat" sausages, NO fat at all (except for what you fry them in), and they cook up fast!
And here's what time they were done!
.
.
.
.
.
I love this recipe. I've done variations of it and they are always good. I typically do larger rolls to mimic Gimme Lean and to save on time/foil. I don't know why more folks don't make their own seitan!
ReplyDeleteI agree! Seitan is so expensive to buy "ready made" but so easy to make!
Deletedoes boiling the seitan versus steaming change the recipe at all...
ReplyDeleteI don't see where it would change anything - the foil helps it to keep its form. To be honest I've made nice little spicey lumps with basically the same recipe which I've just boiled in water without the foil. They don't look as nice, but they taste the same!
ReplyDeleteCan I use nutritional yeast? And what is cooking paper? Thanks! First time making seitan and I love the idea of sausage!
ReplyDeleteI want to make breakfast type patties. Same process, only not rolled?
ReplyDeleteThanks in advance!
These sound and look amazing. . I'm going to try it tomorrow. . I'll let you know if I do it right!! And kitty is very cute. mew mew! <3
ReplyDelete