- 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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-
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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:
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- 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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-
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- Cooking
broth:
-
- 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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-
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- Preheat the oven
to 325 degrees F.
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-
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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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