I needed something I could take to work that had a lot of protein and was not something sweet (for a change), so I decided to make seitan sausages. Combining several different recipes and making some changes according to the content of my kitchen cupboards and spice rack (oh, and lack of a steamer), I came up with this:
1 generous cup vital wheat gluten
1/2 cup (or more) kidney beans from a can
1/4 cup nutritional yeast
1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 tablespoon sage (note: maybe use a bit less next time)
black pepper, garlic gomasio
Preheat the oven to 350°F (180°C).
Mash the kidney beans with a fork.
In a big bowl, add the wet ingredients to the dry ones, mix with a fork, and form into sausages.
Wrap them in aluminium foil (shiny side in, dull side out) and bake them for about an hour.
These basic sausages can be enhanced with all kinds of different spices and ingredients (tomato paste, smoked paprika, chili powder, bits of jalapeños or sun-dried tomatoes – the list is endless). They’re pretty versatile too: You can eat them as they are, with some mustard and a slice of bread, you can cut them up for sandwiches, or you can add the slices to a stew or savoury pie filling. Still wrapped, they will keep in the fridge for about a week, but they’d never last that long around here.