Dinners were had.
The first night I made a Seitan Wellington that came out pretty good
I didn't have a recipe but I just made a half loaf of bread and a half seitan sausage. I used pureed tomato and garlic powder in the bread and pureed tomato and juicing pulp in the sausage.
I rolled out the dough and rolled up the raw sausage lump inside.
I was going to bake it in a loaf pan but then I thought, no it will rise too much not be sausage-y in the middle. So I wrapped up in foil, just like you would a regular sausage without bread around it
and baked the whole thing at
350F for about an hour and 15 minutes.
Giant Vegan Corn Dog...
I let it cool completely on the counter and then chilled it until dinner time. About half an hour before dinner, I sliced it into cutlets and warmed them in the oven.
I then served them.
Green salad with red lettuce, collard greens, bell pepper, daikon radish, sauerkraut and a carrot pickle* on the side. Garlic Mashed Potatoes and Seitan Wellington with Seitan Sausage Gravy.
Footnotes:
* Carrot pickle recipe is coming soon. Cuz it's all about the condiments, baby.
dont forget to mention the yummithy cabbage soup!! woo woo!!
ReplyDeleteYou should be interested in the seitan recipes here. Your beef Wellington reminds me of their Sausage Roll recipe.
ReplyDeletehttp://www.meatandeggfree.com/gluten-free-seitan.html