What would my childhood have been without Italian sausage? Less delicious, that is for certain. Italian sausage sandwiches loaded with red and green bell peppers, garlic and onions were a family staple. But how to reproduce that experience as a vegan? Through the magic of vital wheat gluten (along with fennel seeds and red wine). This is another recipe that I developed on my own and it satisfies all of the senses.
Seitan Italian Sausage
Makes 6 sausages
1 cup dry red wine
1 tsp. fennel seeds
2 garlic cloves, minced
6 peppercorns
vegetable broth, as needed
1 2/3 cups vital wheat gluten
1/4 cup chickpea flour
3 tbsp. nutritional yeast
1 tsp. dried oregano
1 tbsp. dried onion powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes
3 tbsp. Bragg Liquid Amino
4 tbsp. tomato paste
6 garlic cloves, microplaned or finely minced
In a small saucepan, combine the wine, fennel seeds, garlic and peppercorns. Bring to a boil, then lower the heat and simmer for about 10-15 minutes, or until slightly reduced. Remove from heat and pour into a 2-cup measuring cup. Add enough vegetable broth to bring the amount of liquid to 1 1/2 cups. Add the tomato paste and Bragg Liquid Aminos. Set aside.
In a large mixing bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, oregano, onion flakes, garlic, salt, pepper and red pepper flakes. Make a well in the center and pour in the wine mixture, stirring until a soft dough forms. Knead dough for 3-4 minutes, then set aside to rest for 10 minutes.
Meanwhile, preheat the oven to 350F and tear off 8″ pieces of aluminum foil. Knead the dough again for 2 minutes, then cut into 6 equal pieces. Roll them into logs about 1″ thick and then one by one, place at the long of a piece of aluminum foil and wrap – not too tightly – but leaving just a little bit of room for expansion. When the pieces of dough are all wrapped, place them directly on the oven rack and bake for about 1 hour. Put them on a cooling rack and let rest for at least an hour. They’re ready to use, but will be of better texture if put into the refrigerator overnight.
Use just as you would “real” Italian sausage: in hoagies, on pizza, in pasta sauce or added to scrambled tofu.
When it comes to salad dressing, I’m on auto-pilot. It takes me mere seconds to whip up an oil-free vinaigrette and it’s really light and wonderful – but – it’s getting a bit tired. Enter the ripe tomatoes Kel has been bringing in from the garden. In went some olives and miso because everything tastes better with them. The dates temper the tangy acid and the vegetable broth lends richness. Takes almost as much time to make this as it does my old standby dressing. Vary this by using fresh herbs instead of dry or a different vinegar.
