Ingredients
| 2 large cloves garlic | |
| 2 tablespoons sunflower oil | |
| WET | |
| 1 can cannellini beans with liquid (400g) | |
| ½ cup warm water | |
| 1 teaspoon liquid smoke or smoked paprika | |
| 1 teaspoon vegan chicken stock powder | |
| 1 teaspoon vegan beef stock powder | |
| 1 teaspoon sugar | |
| 1 teaspoon soy sauce | |
| 2 tablespoons sunflower oil | |
| ½ teaspoon balsamic vinegar | |
| DRY | |
| 1½ cups gluten flour* | |
| ¼ cup wheat flour | |
| ¼ cup nutritional yeast | |
| 3 teaspoons onion powder | |
| 5 teaspoons garlic powder | |
| ½ teaspoon ground allspice | |
| scant ¼ teaspoon black pepper | |
| 2 tablespoons mushroom powder** | |
| 2 teaspoons salt | |
| 1 tablespoon plus 1 teaspoon dried marjoram |
This is a simple seitan sausage that I make for general purpose. It’s great in the cassoulet (see recipe).
View the recipe collection here
Instructions
| 1. | Finely chop garlic cloves and add to a cold pan with oil. |
| 2. | Heat gently until fragrant, be careful not to let it brown. Take off heat and set aside. |
| 3. | Add wet ingredients to a blender or mixer and blend well. |
| 4. | Combine blended mixture and cooked garlic with dry ingredients. Knead for 3 minutes. Add more flour if mixture is too wet to handle. |
| 5. | Wrap into 200g sausages and steam for 40 minutes. |
| 6. | At home, people commonly use baking paper, then tinfoil for their wrap. You can also use a silicone mould or cloth to form your sausage but make sure it’s wrapped tightly, as it will expand while cooking. |
| 7. | Chill overnight. Keep in a sealed container for up to 10 days. |
| 8. | Best sliced or diced and fried, or fried whole as a breakfast sausage. |
This is an edited extract from
The Grater Good: Hearty,
delicious recipes for plant-
based living, by Flip Grater,
published by Koa Press,
$44.95. Available from all
good bookstores nationwide
and directly from Koa Press,
koapress.co.nz. Photographs
by Tonia Shuttleworth.