Ingredients: |
Ingredients: 1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon fennel seeds
2 teaspoons caraway seed
2 teaspoon coriander, ground
2 teaspoons paprika, sweet
1/2 teaspoon mace
2 teaspoons dry mustard
2 teaspoons marjoram
2 teaspoons savory
1teaspoon liquid smoke
2 teaspoons smoked paprika
1 cup cold vegetable broth
1/4 cup tvp
1 1/2 tbs vegetable oil
1 tbs braggs
1 1/4 cups vital wheat gluten
2 tbs nutritional yeast
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Directions: |
Directions:Directions: Combine the vegetable broth with the tvp and let sit until it softens. Place the anise seed (one star), fennel seed and red pepper flakes in a mortar and bruise with a pestle. Get your steaming apparatus set up and bring water to a boil while you assemble the seitan. Tear 6 sheets of tin foil or parchment paper (about 5 inches each).
Mash beans with a fork. Add the wheat gluten, nutritional yeast and spices, including fennel, anise and pepper flakes. Mix together with your fingers, then incorporate with the mashed beans into a coarse meal. Pour in the remaining ingredients and mix together with your fingers, until a moist dough is formed. Add a tablespoon or two of water if necessary.
Divide the dough into six equal parts. With each part, form into a log about 5 inches long. Roll the dough in foil and twist the ends. Place the wrapped 'links' into a steamer and steam for about 40 minutes, until the sausage is firm. |
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