MOFO - Day 11 - Seitan Sausages Steamin' Baby!

Well I am not sure if they are world famous, but they should be! Julie Hasson is just a lovely person on top of being a ridiculously awesome vegan chef/author/ hostess. She has this recipe for vegan Italian Sausages that are so good even my meat eating family loves them. Here is a link to her video and recipe. You will truly be amazed at how easy they are to make.

I use them in many different ways, pizza, pasta, sandwiches. Oh man, now I'm hungry!!

Here they are nekid and browning up beautifully in the pan (after steaming of course)

Slathered with marinara over penne:

This one is not one of Julie's but was made by using a similar method. It is part of the infamous "Tater Pig"

Here is Kittee's Cajun version!

Here is my own version! This recipe for this one is still top secret, but here it is as a mexican hot dog!

All of these sausages are made by the steaming method. I puffy heart this method. It is quite easy and the results are consistently awesome. The sausages come out with a medium firm texture when they are cooked. You can slice them easily or just use them whole.

Like all seitan, there are so many variations! One cool thing about vegan sausages made by this method is that they don't require a casing. They kind of make their own as they steam. Another really great feature is that you can shape them into links or patties. Once you mix up the seitan dough and shape them, you wrap them individually in foil leaving a bit of room for them to expand. Throw them in the steamer for 30 minutes and you have some really incredible inexpensive home made snausages!