#wip
7/18/23: had to add another 50 g vital wheat gluten at end cuz dough too wet. not sure if Azure VWG needs less water or if I didn’t record measurements correctly b4. revised 170 g VWG to 220 g VWG.
yommy vegan sausage time
these are not like the impossible sausages. they are seitan sausages through and through. think Tofurkey sausage, but less crumbly and more chewy/muscle-y?
made in collab w ChatGPT recipe 😛
Adapted from: ChatGPT (LMFAO)
1) Big Bowl: Add & mix
- 220 g vital wheat gluten
- 10 g nooch
- 5 g tomato powder (or 2 tbs tomato paste)
- 2 g smoked paprika powder
- 4 g dried minced garlic
- 2 g garlic powder
- 2 g onion powder
- a sprinkling of dried thyme, dried rosemary, dried parsley, dried oregano, fennel seeds, red pepper flakes
- a bit of sage powder, black pepper powder
2) Measuring Cup: Add & microwave 1 min
- 1 chik’n bullion cube (crushed)
- 15 g palm fruit shortening (or other fat/oil)
- 1 c water
3) Measuring Cup: Add and mix
- 15 g tamari/soy sauce
3) Medium Pot, high heat: Heat half a pot of water.
4) Big Bowl: Add stuff from Measuring Cup & mix until it forms a dough. Knead aka mash-it-like-you’re-an-aggressive-kid-inflicting-violence-onto-play-dough for 5 minutes. Until the dough is like muscley feeling ya know. Then, take out lumps of the dough and roll in aluminum foil into sausage shapes. (This is where used & washed aluminum foil comes in handy cuz it doesn’t matter if there are some holes in the foil!)
5) Medium pot, medium heat: Once your water boils, bring it to simmer. Then, drop in your aluminum-foiled sausages. Simmer for 50 minutes with lid on.
6) You can eat them as is after that or grill them/fry them in pan 😀 quite yum!
- this is about 2/5 VWG by weight (220 g VWG vs ~500 g total)
- my VWG from Azure Standard is 21 g protein per 28 g VWG so 75% protein
- 220 g x 75% = 165 g protein in this recipe
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