Hail Seitan 4 :: Vegan Sausage

This is a sausage that you can enjoy eating AND enjoy watching being made.

Adapted from Bigmouth.

Preheat oven to 325F. Have a cookie sheet and a piece of tin foil* ready to bake the sausage.

In a large bowl mix:
1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
Seasonings:
(this is where I changed the recipe)
2 tsp garlic powder
1 tbs sugar
1/2 tsp fresh dried basil
1 tsp Italian seasoning
1 tsp cumin
2 tsp paprika
1 tsp lemon pepper

In blender liquefy:
3 sundried tomatoes
2 cup vege broth
1/2 fresh roma tomato
2 tbs olive oil
1 tsp salt
2 tbs lemon juice
2 tbs vege juice pulp (optional)

Combine wet and dry ingredients. Mix well then knead for a minute or two.
















Form into a log, wrap tightly in foil ** and twist the ends. Place on cookie sheet and bake for 90 minutes.





























Unwrap and let cool completely, slice and serve or crumble for recipes.
















To store, wrap in foil or plastic. I don't know how long it will keep but probably quite a while. I'll say 5-7 days.

This really came out good. I like the chunks of tomatoes I got from using sundried and fresh tomatoes.

Let's see it again!
















I am going to serve it to the man in sandwich form. I will have some in a collard wrap with a bunch of other veges. Check this spot for photos of the presentation.

Here's to sausage!




Footnotes:

* One day I will find something that I can bake in the oven that isn't aluminum. I believe aluminum is a powerful cancer causer.
** should look like a good sized mission burrito