Seitan Italian Sausages
Adapted from another recipe that I immediately changed on my first attempt. Reduced the sodium, added chickpea flour as a dough conditioner and sauteed then steamed. I think next time I will form the sausage links then rest as the gluten had developed while resting, making this harder afterwards. Definitely working on the form, but super tasty.
Seitan Italian Sausages
Adapted from another recipe that I immediately changed on my first attempt. Reduced the sodium, added chickpea flour as a dough conditioner and sauteed then steamed. I think next time I will form the sausage links then rest as the gluten had developed while resting, making this harder afterwards. Definitely working on the form, but super tasty.
Cooking Instructions
- 1
Saute onion in olive oil until golden brown. Add garlic and saute until gently cooked through. Set aside.
- 2
Mix tomato paste, miso and vegetable stock until well combined.
- 3
Add spices and sun dried tomatoes. Mix well.
- 4
Add 1 3/4 c Vital Wheat Gluten. Mix until well combined.
- 5
Turn dough out on a board. Knead until well combined.
- 6
Add chick pea flour and knead in. Let rest for 30-40 minutes.
- 7
Form into sausage shape and saute in a saute pan until all sides are well browned.
- 8
Cool. Wrap in parchment paper and steam in an instant pot for 30 mins. I do this for 15 mins, make sure there water remaining and steam another 15 mins. Natural release for another 30 mins.
- 9
Serve, freeze and reheat as you desire.
- 10
Notes: I cut the sodium in this recipe significantly but think I could even further by using no salt added tomato paste and a miso with less sodium. As is this is plenty salty without any added salt.
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