Seitan ChorizoSubmitted by: TA24JC
IntroductionI started with my basic seitan recipe; tweaked it somewhat, and came up with this. Now, my little love-of-my-life isn't too very hot on seitan (and, yaki-fu? Not in the LEAST!) but she stopped, mid-bite, on this one, and looked at me with "I-love-you" eyes. Yeah, they're THAT good. I started with my basic seitan recipe; tweaked it somewhat, and came up with this. Now, my little love-of-my-life isn't too very hot on seitan (and, yaki-fu? Not in the LEAST!) but she stopped, mid-bite, on this one, and looked at me with "I-love-you" eyes. Yeah, they're THAT good.
Vital wheat gluten, 8 ounces
Paprika, 3 tbsp
Pepper, black, coarse grind 1 tbsp
Salt, 1 tsp
Dried Onion Flakes, 2 tbsp
Garlic powder, or preferably, flakes, dry 1 tsp
Basil, 2 tsp
Nutritional Yeast 4 Tbs
Pepper, red crushed or cayenne, 2 tsp
Water, tap, 16 oz
Olive Oil, 1 tbsp
Makes seven 4oz sausages.
Number of Servings: 7
Recipe submitted by SparkPeople user TA24JC.
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I love your intro. What a lucky wife you have :-) Recipe looks lovely. I'm working on an Asian spiced one myself with ginger, 5 spice, garlic...you can do ANYTHING with seitan! - 3/17/11
Reply from TA24JC (3/27/11)
Ya KNOW? Seitan is really a versatile and useful food. I find myself CRAVING less, when I eat seitan; a NORMAL PORTION seems to satisfy my hunger, and KEEP me satisfied, WAY longer than the usual CRAP we've been conditioned to eat. Have you tried LEAVENED seitan? (a/k/a sukiyaki fu, or yaki fu.)
I've never made seitan before...do I steam it wrapped in the parchment paper? I don't have a bamboo steamer, just a metal basket and a saucepan, will that work just as well? - 6/22/11
Reply from TA24JC (6/24/11)
Yes, you DO Steam it, wrapped and tied in parchment (or quilon sheeting.) Wrap each four-ounce log of seitan in parchment, securely tie the ends, and then steam for 30 minutes. A basket and saucepan should work. Just keep it covered, and make sure you don't boil dry.
The awesomeness of this recipe goes beyond words. I will be making this again and again. We enjoyed them on a bun with spicy mustard and we also had them cut up and added to pasta sauce served over spaghetti. - 5/3/11
Reply from TA24JC (5/4/11)
Your kind words make my heart swell; we've also eaten them on buns with mustard, in sauce with pasta...I wanna try a shrimp creole (I'm ovo-lacto-pescatarian, not strict veggie or vegan) next. Thank you, SO much! BTW...how did you find my recipe?