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VEGAN WOLF
RECIPE COLLECTION
Vegan
/ cholesterol free
HOMEMADE vegan
Bryannas homemade
meatless sausage
Vegan !
Cholesterol Free, Dairy Free, Animal Free,
Cruelty Free, Strict vegetarian
Vegan
Recipes
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VEGAN
WOLF
RECIPE COLLECTION
Vegan
/ cholesterol
free
Bryannas homemade
meatless
sausage
Cholesterol Free Vegan
Recipe
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- BRYANNA’S
SEITAN “breakfast
sausages”
makes about
24
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- Copied
directly from:
http://www.bryannaclarkgrogan.com/page/page/698890.htm#september15
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- If
you are allergic to
soy, you can use
chickpea flour
instead of soy, and
omit the textured soy
protein. Instead, use
either 1/2 c. fresh
breadcrumbs soaked in
1/4 c. non-dairy
milk, broth or water
OR 1/4 c. coarse
bulgur wheat soaked
in 1/4 c. boiling
water until the
liquid is completely
absorbed. Instead of
soy sauce, use my
Soy-Free
Sauce.
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- These
are nice and brown
and firm, with a
little crumbliness
(is that a word?)
from the textured soy
protein. They will
hold up in a sauce or
gravy.
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-
- Note:
If you are tempted to
leave out the oil,
this saves only about
5 calories per “meatball”.
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- Dry
Mix:
-
- 2/3
c. pure gluten powder
(vital wheat
gluten)
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- 1/3
c. soy flour, or soy
protein (isolate)
powder
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- 3
T. oat
bran
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- 1
T. vegetarian “chicken”
bouillon
powder
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- 1
tsp. Crumbled dry
sage (or 1 T. chopped
fresh)—not
powdered
sage
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- 1/2
tsp. each dry
marjoram, onion
powder, sugar, and
freshly-ground black
pepper
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- 1/4
tsp. dried
thyme
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- 1/4
tsp. paprika
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- Optional:
1/2 tsp. Dried red
chile pepper flakes
OR 1 tsp. Old Bay
Seasoning
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- 1
T. dried parsley or 3
T. chopped
fresh
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-
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- Wet
Mix:
-
- 2
T. soy
sauce
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- 1/2
T. olive
oil
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- 1/2
T. Asian (toasted)
sesame
oil
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- 1
tsp. Liquid
smoke
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- enough
cold water mixed with
the above to make 7/8
c.
-
-
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- 1/2
c. textured soy
protein granules
soaked in 1/3 c.
boiling water or
broth
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- Cooking
broth:
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- 1
c. “chicken-style”
vegetarian
broth
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- 2
T. soy
sauce
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- 1/2
T. olive
oil
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- 2
cloves garlic,
crushed
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- Preheat
the oven to 325
degrees
F.
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- Mix
the dry ingredients
in a medium bowl,
blending
well.
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-
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- Mix
the soy sauce, oils,
liquid smoke and
water with the soaked
soy protein, then add
to the Dry Mix. Stir
briefly. Divide into
about 24 equal
portions and roll
them into ”links”
on a clean
countertop. Place
them in a 9 x13”
baking dish, oiled,
leaving a little room
around each one. Pour
the Cooking Broth
over them. Cover the
pan (use foil if
necessary) and bake
for 45 minutes,
turning every 15
minutes, until all
the liquid is
absorbed. (If the
liquid is absorbed
before 45 minutes is
up, add a little bit
of water to the
pan.)
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- Cool
the “sausages”
(you can freeze
them), and then, to
serve or cook with,
broil or pan-fry them
just to brown a
little and heat
through. Enjoy!
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TIPS
These are
fabulous!
I didn't have soy flour
on hand so I used some
garbonzo flour then
added a little more
gluten for a firmer
consistency and formed
patties.
I also used blendered
oats in place of the oat
bran.
I also left out the tvp
and added a frozen
thawed squeezed tofu
with the liquids...
I put in some crushed
red pepper flakes for
added bite.
YUMMY!
These
are a great basic
homemade "burger" type
seitan.
Play with the spices a
bit to sub for any
"ground" meat, meatball
etc....
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Please,
Consider Making a
Donation
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