seitan keilbasa

the world of seitan sausages is wide and wonderful, with each adventurous vegan developing their own spice formulas to closely emulate their favorite saucissier. the most influential demiurge of this faux-meat realm is, of course, isa. most recipes emanating from the gourmands of the interwebs, mine included, are deeply indebted to isa’s gluten+bean+steam formula. i present my interpretation humbly as but one example of the intricate science of crafting seitan sausages. i’m sure i will post a new one in the future, but that one will be more complicated. this is a fine, simple sausage that can be grilled, sauteed, stewed, made into corndogs, or simply eaten from the steamer.

seitan keilbasa

makes 6 sausages*

blend in food processor or blender:
1 can cannelini beans, drained
1 c water
1 tbl oil
2 tbl soy sauce
2 cloves garlic

whisk together:
1.25 c vital wheat gluten
.25 c nutritional yeast
1 tsp caraway seeds
1 tsp dried marjoram
1 tsp ground black pepper
1 tsp mustard powder
.5 tsp allspice
.5 tsp salt, smoked if you have it

– pour the blended bean mixture into the dry ingredients, stirring until incorporated
– divide the dough into 6 parts
– roll each part into a roughly sausage-shaped log
– wrap dough in tinfoil, sealing the edges like a tootsie-roll
– steam over medium-high heat for 40 minutes
– cool for about 8 minutes before slicing, or, if grilling, they can be used right away.

* the picture shows a batch split into 4, but i generally prefer smaller sausages, especially if they are to be served on a bun.

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