Best Spicy Seitan Recipes
SPICY SEITAN SUMMER SAUSAGE
This vegetarian "sausage" has a similar texture and flavor to a hard salami/summer sausage. It's a seasoned seitan log made with wheat gluten. You can usually find vital wheat gluten "flour" in the bulk section of Whole Foods® grocery stores. I like to cut it into slices and serve it on butter crackers with slices of cheese. You can also use it in sandwiches or cut it up to use in other recipes that call for meat. Can be eaten warm or cold. Refrigerate or freeze leftovers.
Provided by Sarah Dipity
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix vital wheat gluten, yeast, paprika, mustard seeds, salt, pepper, garlic powder, onion powder, cumin, and cayenne together in a large bowl.
- Mix water, tomato sauce, oil, Worcestershire, liquid aminos, maple syrup, and liquid smoke together in a medium bowl. Pour wet ingredients into dry ingredients. Knead for 5 minutes with an electric mixer or by hand.
- Shape into a 6- to 8-inch log. Wrap tightly in aluminum foil, twisting the ends.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours. Remove from oven and unwrap from foil. Slice and serve.
Nutrition Facts : Calories 165 calories, Carbohydrate 13.5 g, Fat 4.4 g, Fiber 1.4 g, Protein 16.9 g, SaturatedFat 0.6 g, Sodium 584.3 mg, Sugar 2.1 g
SPICY GINGER SEITAN
Steps:
- Marinate seitan in first ingredients for 3 hours. remove seitan but reserve liquid. Heat wok on medium high heat. Add oil. Add vegetables and stir-fry 3 minutes. Add seitan and stir-fry another 3 minutes. Add marinade and corn starch and stir fry all ingredients until sauce has thickened slightly. Serve with rice, cilantro leaves and Thai hot sauce.
SPICY SEITAN
This is the seitan recipe I came up with after looking at two fairly popular recipes (http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html and http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=1). This recipe makes a nice sized (7 to 8 inches I suppose) sausage like loaf and can probably be easily changed to your taste based on what spices you use. Note: if you want it to be more like the former recipe (like lunch meat) cook it longer (30-45 mins steaming, 45 mins baking), if you're looking for a nice ground beef substitute 30-35 mins steaming, then another 30-35 mins baking is better. I've used the longer cooked seitan in stuffing and the lesser cooked in dirty rice. Both were thoroughly enjoyed by all involved! I hope you enjoy it too!
Provided by Raven D
Categories Lunch/Snacks
Time 1h10m
Yield 1 loaf (, 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Sift together all dry ingredients in a large bowl.
- In a separate bowl, mix wet ingredients.
- Add the liquid mixture to the dry ingredients.
- Knead until well mixed and shape into an 8 inch (or so) loaf.
- Lay out a fairly large sheet of aluminum foil, place the loaf in the center, and wrap foil around loaf lengthwise, twisting the ends to form a sausage link-like loaf.
- Steam loaf (still wrapped in foil) for 30-45 mins (see note in description).
- Pre-heat oven to 350°F.
- Place loaf (still wrapped foil) on a baking sheet or in a pan and bake for 30-45 mins (see note in description).
- Remove, unwrap, let cool, and enjoy!
Nutrition Facts : Calories 62.1, Fat 5, SaturatedFat 0.4, Sodium 322.7, Carbohydrate 3.4, Fiber 1.4, Sugar 0.8, Protein 2.1
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