In our house we have a really bad habit of buying new ingredients, especially health foods, using them once and then forgetting about them and going back to the same ingredients we use time and time again. Because of this I often get in a determined mood to use up my my store cupboard ingredients, and sometimes this results in some really awesome new recipes. (But more often than not I end up making some pretty dodgy meals).
Since the coronavirus pandemic I have been stuck in the house with the kids, as our youngest Winter is was born in January just as it was arriving in the UK. Unsure how the virus will effect newborns we have been taking precautions from the beginning to ensure her safety. ( As of yesterday the UK has started to go into lockdown and other than key workers no one if leaveing their homes) This has given me the opportunity to take using up store cupboard ingredients to a whole new level. Trying my best to avoid the crowded and lets face it vary bare supermarkets, I have been trying out lots of recipes that I just never felt I had the time for before.
;I know for a lot of people the country or more so the world going on lock down it terrifying for them, businesses and jobs are in jeopardy, everyday social habits are a no go and life as we know it has been completely flipped on its head. However what we are loosing is being gained back in time that we never knew we had, and it is up to us how we choose to use that time. We can choose to use this time productively, to learn something or try something new that we never felt we had to time to do before or events bonding with our family, and by doing so we can come out of this feeling at least some gratitude for the time we gained.
……I digress, this was supposed to be a post about seitan. So I have been meaning to try making seating for a few years now. Seitan is a cheap, minimally processed plant based protein source, and because it is so minimally processed, you can make it at home. However I always had this idea in my head that it was really hard work to make, I thought it would take hours or needing until my arms fell off, I also thought you HAD to make it with Vital wheat gluten as apposed to regular flour. Now don’t get me wrong traditionally that is all true, but you can still make awesome seitan quickly and with regular flour; the vital wheat gluten will give you a better protein source so if you have it awesome, if you reading this during the pandemic and don’t want to leave your house hunting for one ingredient….. just use what you’ve got.
We used these sausages so far for a roast dinner however you could easily used them for anything you would normally use sausages for, I will most likely be experimenting more with them over the becoming weeks and i shall let you know what works and what doesn’t. Leave me a message below in the comments with your wins and failure s using this seating recipe.
With all that being said and out of my system….. heres the recipe.
Seitan sausages
Ingredients
- 1/2 tbsp olive oil
- 1 onion
- 1 clove garlic
- 1/2 tsp cumin seeds
- 1/4 cup chickpeas cooked
- 1 tbsp tomato paste
- pinch salt
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 tbsp tamari/soy sauce
- 1/4 cup sparkling water
- 3/4 cup vital wheat gluten
Instructions
- Heat the oil in a pan and add the onions, cook until softened.
- Add the cumin seeds and cook for another minuet until toasty.
- Add all ingredients, except for the flour to a food processor, and pulse until it looks all saucy.
- Add in the flour and combine on low/dough setting until it forms into a dough.
- Split the up the dough and form into sausage shapes.
- Roll the sausages up tightly in Foil/cling film.
- Put you steamer on to heat and place the sausages in the steamer basket, steaming gently for 40 minuets, turning half way through.
- What the sausages are steamed allow to cool before unwrapping.
- You can heat the sausages up by either frying or grilling.
Don’t be afraid to substitute ingredients where you don’t have them – leave comments below on successful substitutions and ways you have used the recipe.
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