Archive for January 28th, 2010

Like I said, seitan has been preoccupying my mind.  I wanted a breakfast sausage flavored seitan that would go great on a biscuit for a quick breakfast or scrambled up with some tofu and onion equally well.  I have my heart set upon savoring  pancakes with this spicy sage and apple seitan; maple syrup to be used liberally. 

Vegan Apple and Sage Breakfast-style Seitan with Blackberry Preserves.


 Dry Ingredients:

 2 T dried sage

2 T Bill’s Chik’Nish vegetarian seasoning

2 T onion powder

2 tsp freshly cracked black pepper

2 tsp mild paprika

1 tsp red pepper flakes

1 tsp smoked paprika

1 tsp salt

¼ tsp allspice

2 ¼ cup vital wheat gluten

½ cup nutritional yeast

½ cup rolled oats, pulsed a few times in a food processor to create smaller irregular-sized pieces

 Wet Ingredients:

 1 cup unsweetened applesauce

1 cup apple cider

¼ cup maple syrup

2 T soy sauce

2 T walnut oil

½ tsp liquid smoke

8 cloves garlic, minced


 Preheat oven to 325 degrees.

 Mix dry ingredients together with a whisk until evenly distributed.  In a separate bowl mix together the wet ingredients.  Pour the wet into the dry and combine just until there are no longer any dry patches in the dough.  Divide the dough into two and roll into separate logs using aluminum foil.  Twist the ends to secure the logs.  Bake for 90 minutes.  Allow to cool, slice and heat in a skillet to crisp up the sides.

This seitan can be very moist and chewy.  The thicker you make your roll, the chewier the texture shall be.  Also,  slicing it thinner and browning it in a skillet before serving will diminish this texture if you would prefer a dryer seitan.  I like to slice mine on the thinner side [1/3 inch or so] and brown the edges while still leaving a slight soft center.  You’ll get the knack for it once you make it and experiment on slice widths and browning times for yourself.

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