Monday, September 12, 2011

Spicy Smoked Kashi Seitan Sausage

Use bigger pieces of foil than I did.  You can see how mine "poofed" out of their wrappers.  Oops.  My logs all ended up with lumpbacks, but they were tasty lumpbacks.  Straight out of the steamer, this reminded me of stuffing--probably because of the sage.  Use this seitan sausage in recipes like you would any seitan sausage.  Or cut a log into slabs, grill or brown them in a skillet, throw a couple between pieces of whole grain toast with some tomato slices and fat-free mayo.  Call it lunch.  Eat the other slices later cold out of the fridge, and call them a snack. 

Kari's Spicy Smoked Kashi Seitan Sausage

This seitan is a little spicy, but not overly so. The bits of kashi grains add a little extra chewiness (and fiber).


2 cups water

2 tsp Better Than Bouillon No Chicken Base

1 cup Kashi 7 Grain Pilaf

1 1/2 cups vital wheat gluten

6 Tbsp nutritional yeast flakes

1/2 tsp kosher salt  (Salt isn't prominent in this recipe, so increase this amount if you want a saltier tasting sausage)

4 Tbsp spice blend*

1 Tbsp tahini

1 Tbsp molasses

1 tsp natural hickory liquid smoke

1 1/4 cups cold water


Spice Blend:

1 1/2 Tbsp smoked paprika

1 Tbsp granulated garlic

1/2 Tbsp red pepper flakes

1 1/2 Tbsp rubbed sage

1 1/2 Tbsp ground coriander

1 Tbsp fresh ground black pepper

2 1/2 tsp onion powder

Combine all ingredients.


1. Bring 2 cups water and bouillon paste to boil in saucepan. Stir in kashi, reduce heat to medium, cover and cook 25 to 35 minutes until liquid is absorbed. Cool. (To cool quickly, spread kashi on a large plate or pan and place in the freezer.)  You want all the ingredients cool when you add the gluten.

2. In medium bowl, combine vital wheat gluten, nutritional yeast flakes, kosher salt and spice blend. Set aside.

3. Place cold kashi, tahini, molasses, and liquid smoke into food processor and pulse several times. Add 1 1/4 cups cold water, and gluten mixture. Pulse until mixture comes together. Scrap down sides of processor bowl, then process on low about 1 minute. Let rest 10 minutes.

4. Prepare steamer and large squares of foil.

5. Transfer seitan dough to counter and divide into four (or more) equal pieces. Wet hands and shape dough into logs. Wrap each log in foil, twisting ends of foil tight. Make sure it's wrapped well because the gluten will expand. Place foil-wrapped logs in steamer. Steam 1 hour.

Makes 4 large logs (or more smaller logs).


Chile said...

When I make seitan logs, I wrap them in cheesecloth and tie them. Not so tight that they expand into the cheesecloth and extrude through the squares but enough to contain it. Good demonstration of it in this seitan "corned beef" recipe video. (This recipe is delish, by the way!)

Agnes said...

Hi Chile. Yes, I've seen that video. I never much liked corned beef, but the cheesecloth method for shaping seitan is good. I do have some cheesecloth around here somewhere. Maybe next time I make seitan logs, I'll use it. These would have been fine and would have stayed in their wraps if I'd have used bigger pieces of foil. I just wasn't thinking. Typically the seitan sausage recipes I've made make 4 sausages, smaller than these were.

Anonymous said...

made in stages; first the kashi mix, next day gluten mix, today cooked in steamer in pressure cooker for 15 minutes; very good.