One of my clients mentioned a desire for something that could replace breakfast sausage, so naturally, I knew the answer would be to whip up a batch of seitan, add some sausage spices like fennel, thyme and rosemary and mold them into sausage shape. Playing on this recipe and technique, I was in the mood for something a little spicy and decided to add in a bit of harissa that I had on hand.
Harissa is a North African spice paste made of hot chili peppers and a mix of other spices, like coriander, caraway and sometimes cumin. You can make it yourself spending some serious time grinding with a mortar and pestle, or take the shortcut and buy it in a tube or can.
1 C vital wheat gluten
3 T nutritional yeast
1 tsp onion powder
½ tsp garlic powder
1/2 tsp thyme
1/2 tsp dried rosemary
1 tsp whole fennel seed
fresh ground pepper
½ C cold vegetable broth
¼ C tamari
1 T olive oil
1 T harissa (or more if you want it really spicy! you may need less if you have a really spicy harissa)
Directions
1. Preheat oven to 350. Combine the dry ingredients in a large bowl and set aside.
In a separate bowl, combine tamari, harissa, oil and broth and blend until smooth. Add
the wet ingredients to the dry ingredients. Mix until well combined, then knead
for 1-3 minutes until elastic
2. Divide dough into 6 or 12 even parts, depending on
desired size. Place one part of dough onto a small sheet of parchment, then
place in tin foil and mold into about a 5 inch log. Wrap dough in tin foil,
twisting the ends like a tootsie roll.
3. Put rolls in
a 9 x 13 baking dish and fill with enough water to partially cover the rolls.
Bake for 30 to 40 minutes, until seitan is firm. Serve as is or sauté whole or
sliced in a pan with a small amount of olive oil to create a crisp exterior.
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