Vital Wheat Seitan Sausages

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and salt.

   約2 分

   調理のヒント： Ensure all dry ingredients are well mixed before adding liquids for even distribution.

2. 2

   In a separate small bowl, whisk together the warm vegetable broth, soy sauce, liquid smoke, and olive oil.

   約1 分

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms.

   約2 分

4. 4

   Turn the dough out onto a clean surface and knead for 5-7 minutes until it becomes elastic and firm.

   約7 分

   調理のヒント： Do not over-knead, as this can make the seitan too tough.

5. 5

   Divide the dough into 4 equal portions.

   約1 分

6. 6

   Roll each portion into a sausage shape, approximately 5-6 inches long.

   約3 分

   調理のヒント： Aim for a consistent thickness to ensure even cooking.

7. 7

   Wrap each sausage tightly in aluminum foil, twisting the ends like a candy wrapper to seal.

   約4 分

   調理のヒント： Tight wrapping is crucial to prevent water from entering and to help the sausages hold their shape.

8. 8

   Set up a steamer basket in a large pot with about 1-2 inches of water, ensuring the water does not touch the basket.

   約2 分

9. 9

   Place the foil-wrapped sausages in the steamer basket, cover the pot, and bring the water to a boil.

   約3 分

10. 10

    Reduce the heat to a simmer and steam the sausages for 40 minutes.

    約40 分

    調理のヒント： Maintain a gentle simmer throughout the steaming process.

11. 11

    Carefully remove the sausages from the steamer and unwrap them.

    調理のヒント： They will be hot, so use tongs.

12. 12

    Allow them to cool slightly before slicing or using whole.

    調理のヒント： For best texture, let them cool completely before pan-frying or grilling.