One thing I have missed utilizing in my cooking now that I eat mostly plant based, is meat. It really does add a depth of flavor and texture to dishes. The challenge is to get similar flavors and texture from plants. I do not eat soy any longer, so that option was off the table. But then, I discovered Seitan! It truly, oddly mimics meat in texture. The only thing you need to do is add the flavor.
*NOTE If you are Gluten Intolerant or have a IBD, Seitan is NOT an option for you as it is mostly straight up gluten.
I understand the concern surrounding gluten. I do not eat Seitan often, but rather use mushrooms and jackfruit as my meat subs, but sometimes I do make Seitan for certain dishes, like my vegan lasagna or fall Winter Squash & Potato Dish.
Italian Seitan Crumbles
Different kinds of Seitan. If it’s a meat sausage, chances are it has been made into a Seitan sausage as well .There are numerous YouTube videos, chefs and food bloggers with recipes and techniques on how to make different kinds of sausage from Seitan. I n fact, I will be makeing a Seitan pepperoni for pizza!
You can use this basic recipe and add what ever ingredients to make it a chorizo, pepperoni or a bratwurst sausage. You can even make a sausage with an Asian twist if you like. You are the boss of your kitchen 🙂 I however give you the seasoning for Italian sausage in this post.
The first time I used Vital wheat gluten, I did not know what to expect. It was a little weird how it came together. I will give you a few tips as we go.
Ingredients:
- 1/2 cup vital wheat gluten
- 1 Tbls nutritional yeast
- 1 Tbls oil of choice
- 2 Tbls apple cider vinegar
- 1 Tbls ketchup
- 2 tsp maple syrup
- 1/4 tsp liquid smoke
- 1 tsp dried basil
- 1 tsp fennel seeds
- 1 tsp dried rosemary chopped
- 1/2 to 1 tsp red pepper flakes
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
Directions: Place all dry ingredients and spices into a medium sized bowl. Next, mix all the wet ingredients in another bowl.
Pour the liquid over dry ingredients stirring quickly to incorporate. It comes together quickly.
Using your fingers, rip and tear into small bite sized pieces. *Note I use kitchen scissors to cut even smaller.
Cook sausage/Seitan in a fry pan. It does not take long. It is now ready to use for your favorite recipe. It can keep in the fridge for 3 to 4 days.
I like to make ahead and freeze it for later use. This is the perfect way to store it.
Enjoy this recipe in your favorite dish, and let’s get cooking!
Kristy
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Cooking with Kristy 