Seitan Italian Snausages
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c vital wheat gluten1 3/4 c water1/4 cup red wine vegar1/2 tsp salt1/2 tsp thyme1/2 tsp ground sage2 tsp garlic powder1 tsp fennel seeds1/2 tsp oregano1/2 tsp basil1 Tbsp paprika1 Tbsp Olive oil2 Tbsp chickpea flour2 Tbsp tomato paste
Preheat oven to 325. Combine all dry ingredients in bowl of food processor with dough blade. Mix all wet ingredients in separate container: add to dry and knead for 2 minutes.
Prepare 3 sheets of aluminum foil about 12 inches long. Divide dough in 3 and place each third on one sheet of foil. Shape dough into sausage shape and wrap tightly in foil, crimping the ends. Place on cookie sheet. Bake 45 minutes, turn over, and bake another 30 minutes.
Unwrap and allow to cool. Makes 9 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SYDMJOHNSON.
Prepare 3 sheets of aluminum foil about 12 inches long. Divide dough in 3 and place each third on one sheet of foil. Shape dough into sausage shape and wrap tightly in foil, crimping the ends. Place on cookie sheet. Bake 45 minutes, turn over, and bake another 30 minutes.
Unwrap and allow to cool. Makes 9 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SYDMJOHNSON.
Nutritional Info Amount Per Serving
- Calories: 173.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 152.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.0 g
- Protein: 20.7 g
Member Reviews
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YASMINDURAN
I just made this and it came out great. I'd been trying to adapt a recipe in Joann Stepaniak's book, Vegan Vittles, and so far no luck with the spice combos. I've found some other recipes online, but so far this has come the closest to the traditional flavoring of italian sausage I'd been looking - 7/27/08