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FAO EFCLiz – Seitan sausages and vital wheat gluten

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Messages: 1 - 35 of 35
  • Message 1. 

    Posted by Paulthebread (U3840406) on Sunday, 19th April 2009

    Hi Liz

    Remember you challenged me to make my own sausages – some time ago now?

    (Unfortunately, I can’t find the original thread.smiley - sadface)

    I finally got around to obtaining some vital wheat gluten (called wheat gluten powder on the packet) a couple of weeks ago.

    And I managed to find the ppk video:

    I followed the recipe in the link (except I used red kidney beans instead of pintos).

    But there was some confusion between the timing in the two recipes – the video said steam for 30 minutes while the recipe said steam for 40.

    In the end I steamed the sausages for 36 minutes.

    I have to say, for a first attempt, I was quite impressed.

    They weren’t as tasty or as spicy as I’d like them to be, but that’s easily fixed now I’ve got the method.

    I had them sliced and fried and also made some into a chilli non carne with red kidney beans.

    They keep well - I kept the last one in the fridge for about 6 or 7 days and it was fine.

    I found them a bit gritty, initially, which I put down to having steamed them for too long. What do you think?

    However, the chunks I put into the chilli – I’d made a load - over a couple of days, lost some of that ‘bitty’ feel.

    All in all I’m very pleased with these sausages – which is just as well as I have 1.6kg of vital wheat gluten to use up.

    They were indeed very easy to make – and they’ll save me money in the long run.

    Thanks for the incentive!smiley - ok

    Cheers, Paulsmiley - smiley

    Report message1

  • Message 2

    , in reply to message 1.

    Posted by Paulthebread (U3840406) on Sunday, 19th April 2009

    Meant to say, congratulations on your win today!smiley - ale

    Now go ahead and win the cup!

    Report message2

  • Message 3

    , in reply to message 2.

    Posted by EFCliz (U1947399) on Thursday, 30th April 2009

    Sorry Paul, only just seen this.

    I use this steamed method for sausages all the time now. (I've never even watched the video, I just followed the recipe). I have altered the spicings and flavourings a lot with success. They freeze really well so it's worth making lots. I made a curry apple version from the Millennium cookbook recently which are lovely and I have waiting for me in the freezer.

    The Vegan Dad cookbook, which you can buy and download, has quite a few variations too and there are quite a few knocking round on the web.

    I have found that with the steaming it only really matters if you are going to eat them immediately. They firm up a lot if you let them cool down. When I make them for pizza I prefer to make quite thick sausages and then they do need steaming for longer.

    I'm so glad you took up my challenge!! I suppose I'd better make some bread now in return smiley - sadface

    And now you have the gluten there are loads of things you can make. Have you tried the chickpea cutlets from Veganomicon?

    Report message3

  • Message 4

    , in reply to message 3.

    Posted by Paulthebread (U3840406) on Friday, 1st May 2009

    Have you tried the chickpea cutlets from Veganomicon?  Dear Liz!

    These were a revelation!

    As it happened, I had nothing prepared for dinner - but I had a tin smiley - erm of chick peas in the cupboard.

    When I read that the recipe was “fast and easy”, I swung into action.

    It took me about 45 minutes from start to finish – and most of that was taken up with trying to smash the chickpeas!

    With practice, I’m sure I can get that down to about 25 minutes or less!

    I served the cutlets with some anya potatoes and a curry sauce – and I have to say it made a gorgeous meal!

    Many, many thanks for the encouragement and today’s suggestion. I can’t wait to serve this to my omnivorous son-in-law!

    Couple of points:
    I only fried two of the cutlets, so I had some left over. I also had some chickpeas spare, so I smashed these up and added them to the cutlet dough (which I’ve now fried ready to freeze). Next time I’ll just add the whole tin from the beginning.

    This is obviously a very flexible recipe – one of those where you never make the same thing twice, which I love!

    I had no lemon zest, so I left that out. I substituted a tsp of mixed herbs for the dried thyme and sage. I had no paprika so I used a tsp of ground cumin.

    I can’t believe how little wheat gluten I’ve actually used! I’ve made two dishes with it so far – making about 5 meals, I guess.

    And I’ve only used 300g, so far.

    I paid just under £11 for 2 kilos, including postage, so it’s cost me around £1.65 up to now. I suppose I'd better make some bread now in return  When you do get around to it, the consistency of the cutlet dough is exactly what you’re looking for in a bread dough – soft and squishy!

    Cheers, Paulsmiley - smiley

    Report message4

  • Message 5

    , in reply to message 4.

    Posted by EFCliz (U1947399) on Saturday, 2nd May 2009

    Great news Paul!! Yes, I use the gluten in lots of meals. When 101 vegan burgers finally comes out you will see it is often used in the burgers but only in small quantities. It just gives a meatier, chewier texture. In fact I have seen it added in very small quantities to things like bagel dough too.

    Those cutlets are so versatile - they're great served on a toasted bun with salad, vegan mayo and salsa, or BBQ sauce, too!

    Report message5

  • Message 6

    , in reply to message 5.

    Posted by The Ginger Gourmand (U2184042) on Monday, 4th May 2009

    Liz you will let us know when the 101 burgers cook book comes out won't you....I can't wait to try some of the recipes I've read you've tried over recent months!

    Report message6

  • Message 7

    , in reply to message 6.

    Posted by EFCliz (U1947399) on Monday, 4th May 2009

    Yes, I will. Joni is self publishing that one, but in the meantime she is co-writing another book called 500 vegan recipes (which I've also tested for). She's got a strict deadline for that one set by the publishers so as soon as that one's out of the way - should be quite soon - she's back to burgers. It's all tested and written, so just needs a final edit and publish.

    Report message7

  • Message 8

    , in reply to message 7.

    Posted by The Ginger Gourmand (U2184042) on Monday, 4th May 2009

    Thanks Liz. The other one sounds good too - I'll look out for it and ask yuo which recipes you liked best!

    Is she a friend of yours - is that how you got involved? I like the idea of testing recipes!

    PS I changed the comment settings on my blog - please can you let me know if you still have problems posting a comment so that I know?

    Report message8

  • Message 9

    , in reply to message 8.

    Posted by wildfruitbat (U8490825) on Monday, 4th May 2009

    i think I'd prefer tasting to testing...

    Report message9

  • Message 10

    , in reply to message 9.

    Posted by The Ginger Gourmand (U2184042) on Monday, 4th May 2009

    That too WFB!!!

    Report message10

  • Message 11

    , in reply to message 3.

    Posted by Paulthebread (U3840406) on Thursday, 14th May 2009

    Hi Liz I'm so glad you took up my challenge!! I suppose I'd better make some bread now in return   When you do get around to making, have a go at the focaccia recipe in Veganomicon.

    If you combine that recipe with those on this thread:

    - one from me and one from opotta, you won’t go far wrong.

    Made some more seitan last weekend – the basic recipe. Made two cutlets with half of it, then simmered the other half.

    I then made the jambalaya recipe with it – this is another one that’ll become a firm favourite of mine.

    I made half quantities – and it was still enough for about 3 meals!

    I’ve bookmarked the Black Bean Burgers to make next – probably over the weekend.

    I’m loving this wheat gluten stuff!smiley - ok

    Cheers, Paulsmiley - smiley

    Report message11

  • Message 12

    , in reply to message 11.

    Posted by Paulthebread (U3840406) on Monday, 18th May 2009

    Made the black bean burgers mix today and turned it into half veggie burgers and half beanballs.

    So for dinner I made spaghetti beanballs - once again a lovely meal!

    I've now got three beanburgers and another meal of spaghetti beanballs to eat up!

    And I've only used 425g of wheat gluten, so far!

    This is good food on the cheap!smiley - ok

    Report message12

  • Message 13

    , in reply to message 12.

    Posted by Paulthebread (U3840406) on Monday, 6th July 2009

    I've found if I don't write down my variation on a recipe soon after I've tried it, I forget what I've done.

    I've made several seitan recipes since I last posted - here's my latest concoction.

    It's a cheaper, easier variation of the chick-pea cutlet I made earlier - from Veganomicon.

    Lentil cutlets:

    100g lentils
    1 stock cube
    Mixed herbs
    Splash of soy sauce
    Splash of mushroom ketchup
    1/2 tsp cayenne pepper
    1 tsp pesto
    Plus water to cover
    100g vital wheat gluten

    Cook the lentils with all but the gluten. When it’s cooked (may have to add a bit more water), cool it a little (not sure that’s necessary), then add the gluten.

    Mix and knead until it makes a soft dough (say 2 minutes) – add more gluten if it’s too wet.

    Divide into four, press out into cutlet shapes – about 15cm by 10cm. Fry on medium heat for about 4 minutes each side.

    Tonight I had two of them with fried mushrooms, oven chips and a little leftover veg curry I used as a sauce.

    The cutlets themselves cost 20p for the lentils and 58p for the gluten.

    Cheers, Paulsmiley - smiley

    Report message13

  • Message 14

    , in reply to message 13.

    Posted by purrmeister (U11445326) on Tuesday, 7th July 2009

    Hi everyone - I've just read your posts and the recipes look great. The only problem is where can you buy the wheat gluten? Can anyone recommend a website or shop please?


    Report message14

  • Message 15

    , in reply to message 14.

    Posted by Paulthebread (U3840406) on Tuesday, 7th July 2009

    Hi purrmeister

    Here's where I got mine. Don't know anyone else who sells it.

    It's £5 postage, so I got a couple of kilos.


    I've still got nearly a kilo left!smiley - ok

    Cheers, Paulsmiley - smiley

    Report message15

  • Message 16

    , in reply to message 15.

    Posted by EFCliz (U1947399) on Tuesday, 7th July 2009

    The other place you can get it is The Flourbin. It's a bit more expensive but if you want any other flours that you can't normally get hold of then its a good place to look.

    Report message16

  • Message 17

    , in reply to message 16.

    Posted by purrmeister (U11445326) on Tuesday, 7th July 2009

    Thanks for getting back to me - will start messing about in the kitchen smiley - biggrin

    Report message17

  • Message 18

    , in reply to message 17.

    Posted by Paulthebread (U3840406) on Tuesday, 27th October 2009

    Finally got around to making the Seitan of Greatness last Friday:


    Unfortunately I was a bit careless in setting the oven, so I baked it for 90 minutes at 180C instead of 160!L

    This resulted in it being quite dry and not really suitable for slicing and eating cold, being a bit tough and chewy. However it’s fine for adding to stews, chilis, etc.

    I added half a tsp of cinnamon instead of a quarter, which made it more cinnomanny than I would have liked. I’ll probably leave it out next time.

    It certainly makes a load – those ingredients translate into a 1kg log! (I did have to add quite a bit more stock to make it into a reasonable dough.)

    I thought I’d have a go at making some of it into mince. First of all I tried grating it, which worked, but it took a lot of effort to produce not a lot of mince. Then I thought of my spice grinder (I don’t have a food processor) but that would only convert about a dessertspoon of cubed seitan at a time.

    Eventually I settled on slicing it very thinly into slices, then into strips and then into very small cubes.

    So now I’ve got 150g of seitan mince which I can’t decide what to do with. I’ll probably make a bolognaise sauce with it, just to start with the basics.

    Using vital wheat gluten I’ve now made sausages, cutlets, veggie burgers, beanballs, chunks for adding to stews, etc – and now mince!

    So I don’t have to buy any more meat substitutes except for bacon – that’s my next step I guess.

    Cheers, Paul

    Report message18

  • Message 19

    , in reply to message 18.

    Posted by EFCliz (U1947399) on Wednesday, 28th October 2009

    The best bacon I've made is coming up in "American Vegan Kitchen". It's seitan based, great and can be frozen. But tofu/tempeh bacon have a lot to recommend them if you want something fairly quick and on the spot for a sandwich or something like that. Have you tried them?

    Report message19

  • Message 20

    , in reply to message 19.

    Posted by Paulthebread (U3840406) on Wednesday, 28th October 2009

    Not had a great deal of success with tofu, Liz.

    And I've never tried tempeh.

    Like the sound of something fairly quick, though!smiley - biggrin

    Report message20

  • Message 21

    , in reply to message 20.

    Posted by wildfruitbat (U8490825) on Wednesday, 28th October 2009

    Years ago - about 20, I used to buy smoky tempeh slices from Infinity Foods in Brighton. They were absolutely delicious, if rather expensive. Ready to eat, about 8 slices in a vacuum pack. Try as I might I cannot recreate that taste. And there doesnt seen to be a comparable product on the market. I cut tempeh thinly , brush with a lemon, oil and chilli mix and bake til crisp. Very nice, but not the same as those Brighton ones.
    Really fancying some now. smiley - sadface

    Report message21

  • Message 22

    , in reply to message 21.

    Posted by EFCliz (U1947399) on Wednesday, 28th October 2009

    I get those sometimes from my health shop (and you can get them on-line) but I prefer doing it myself - but you do need liquid smoke. I thinly slice tempeh (you can use pressed tofu) and marinate in a mix of tomato puree, soy sauce, liquid smoke - and then sometimes depending on mood - crushed garlic, maple syrup or mustard. Then just fry until crisp. It's really good. You could probably try smoked paprika instead of the liquid smoke too.

    Report message22

  • Message 23

    , in reply to message 22.

    Posted by wildfruitbat (U8490825) on Wednesday, 28th October 2009

    Will try that. I have some whim-bought smoked paprika looking for a purpose. Who makes the slices you buy?

    Report message23

  • Message 24

    , in reply to message 23.

    Posted by EFCliz (U1947399) on Wednesday, 28th October 2009

    Redwood food. they are called tempeh rashers, I think. I am sure they are the same as you used to buy. www.goodnessdirect.c...

    Report message24

  • Message 25

    , in reply to message 24.

    Posted by wildfruitbat (U8490825) on Tuesday, 3rd November 2009

    Thanks Liz. I tried making my own last night. It was very nearly the taste I was looking for. (tasting for). I think a tiny bit of garlic would make it perfect. And perhaps not using tempeh that had been lurking in the freezer. for quite so long. The Red wood is on order too.

    Report message25

  • Message 26

    , in reply to message 18.

    Posted by Paulthebread (U3840406) on Wednesday, 2nd December 2009

    Hi folks I thought I’d have a go at making some of it into mince. First of all I tried grating it, which worked, but it took a lot of effort to produce not a lot of mince. Then I thought of my spice grinder (I don’t have a food processor) but that would only convert about a dessertspoon of cubed seitan at a time.  FINALLY got around to using this as I intended to - and it resulted in a great spaghetti bolognaise!

    So good in fact, that I shall start another thread on the subject!

    Report message26

  • Message 27

    , in reply to message 26.

    Posted by Paulthebread (U3840406) on Wednesday, 2nd December 2009

    Forgot to include this bit Eventually I settled on slicing it very thinly into slices, then into strips and then into very small cubes.  I'll have to find a better way of mincing the seitan!

    Report message27

  • Message 28

    , in reply to message 27.

    Posted by Paulthebread (U3840406) on Tuesday, 5th January 2010

    Needed to make some seitan the other day – in the style of the chickpea cutlets I’ve made several times before.

    Instead of chickpeas and veg stock, I had some leftover bolognaise sauce, which I blitzed with the stickblender to make a thick liquid. I simply added 150g of vital wheat gluten and mixed it together. It was short of a bit of liquid, so I added some mushroom sauce and soy sauce until I reached the right consistency. It weighed off at 425g.

    Whilst I was kneading this for a couple of minutes, I realised my wife had the oven on for a roast dinner, so I thought I’d make the seitan into a large sausage, which I could have sliced for dinner.

    So I shaped into a long sausage shape, wrapped it in foil – which I twisted at the ends – and baked for an hour at 200C.

    I’ve since had it sliced, fried some up for lunch with some fried mushrooms and had some diced in a veg curry. I’ve got a quarter left, which I’ll probably freeze.

    The thing about wheat gluten, as I’ve come to realise, is that you can use it in pretty much any situation. You can mix it with solids, such as chickpeas or lentils, with liquids, such as the bolognaise sauce, and make either cutlets, veggie burgers or sausages – small ones or large.

    You can also add it to any veg to bind it together to make veggie burgers or veggie (meat) balls.

    And as I've described above, you can make a decent spaghetti bolognaise with it!

    It’s a great asset in any veg kitchen!smiley - ok

    Cheers, Paul

    Report message28

  • Message 29

    , in reply to message 28.

    Posted by Paulthebread (U3840406) on Tuesday, 23rd March 2010

    Here's my latest seitan adventure:

    I've been using seitan for a while, now, and I find it's getting better and better, as I adapt my methods.

    I use 'vital wheat gluten', available from the Low Carb Store.

    My last effort was to take a veggie chilli con carne - the left-overs to be precise.

    I had intended to blitz it and just add VWG to the liquid until it made a firmish dough.

    Unfortunately, I forgot to blitz it and added some VWG to the chilli. To try and recover the situation, I mashed the veggies (with red kidney beans) as much as I could with a potato masher and a fork.

    I then added more VWG to the semi-liquid and mixed it until it formed a dough - took me less than a minute.

    I then had a lump of seitan which weighed about 550g - and I only used 125g of VFG.

    I found a casserole dish into which this just fitted, and baked it at around 180C for 90 minutes.

    This made a really tasty meat substitute.

    I've tried it two ways - sliced thinly and fried for a minute or two in a fry-up - and also as chunks in stews and curries.

    I've offered tasters to several people who've all been pleasantly surprised.

    This could easily be shaped into sausages, wrapped in foil and baked for a shorter period.

    I've been down the adding breadcrumbs & soya sauce route, and found the seitan could be a bit gritty.

    I've got a long-running seitan thread and I'll add these thoughts to it.

    I was nervous of seitan to begin with - now I wouldn't be without it!

    Cheers, Paul

    Report message29

  • Message 30

    , in reply to message 29.

    Posted by Paulthebread (U3840406) on Tuesday, 11th May 2010

    Latest effort on the seitan front:

    300g veg curry, blitzed to a lumpy liquid + 150g gluten powder.

    Mixed to a dough – about a minute.

    I cut off enough dough (150g) to shape into a cutlet and put the rest into a small casserole dish which I baked at 220C for 60 minutes.

    I flattened out the smaller bit of dough into a cutlet about 12-13cm across. This I fried for about 5 minutes on each side.

    I had the cutlet with some pan-fried potato wedges and some vegetable curry.

    The rest of the seitan (260g) I shall chop into chunks - for stews, chilli non carne, etc - and I shall also mince some for a bolognaise sauce, etc.

    There's a couple of pics on my blog:

    Cheers, Paul

    Report message30

  • Message 31

    , in reply to message 30.

    Posted by Monnikka (U13753075) on Wednesday, 12th May 2010

    Hi Paul,

    Your curry cutlet looks very interesting and I'll be trying it out. Thanks for letting us see it.

    I have been playing around with gluten since my 'veggie sausages' thread:

    and had thought of starting another thread on the back of it and write about some of my efforts, but perhaps I can add one here?

    I had some left over stir-fried veggies and was wondering what to do with it. This is what I did:

    Oriental slicing sausage

    Prepare 4 rectangles of foil and spray them with oil. Put the steamer on.


    1 ladle full left over stir-fried veg
    1/2 - 1 tsp minced garlic
    1 can coconut milk
    2 tbs nutritional yeast
    3/4 cup gluten powder
    2 level tsp Marigold Bouillon powder
    1 tsp Thai 7 spice powder

    Cut up the vegetables - about 1 inch.

    Mix together the fist 3 ingredients making sure it is well blended.

    Mix together remaining ingredients in a separate bowl.

    Combine the two mixes to make a soft dough.

    See the ppk video for an idea of the consistency you're aiming for:

    If it is too wet or too dry, correct that by adding small amounts of gluten or water.

    Cut into four equal portions and form into fat sausages on the oiled foil. Bring the two long sides together and fold over 2 or 3 times to make a secure seal. Twist the ends to make 'Christmas crackers'.

    Carefully place in the steamer and steam for 40-45 minutes.

    Remove from the steamer and take off foil. Cut in half or portion size pieces. Wrap individually in cling film and then bag up for freezing.

    One of these portions is sufficient for OH and I in a stir-fry. I usually cut it into small cubes and fry with onion before adding the veg. I have also sliced it into an oriental style salad which was quite successful.

    I am also pleased with some spicy bean burgers and some 'breakfast bangers' I've made but as I never write down my recipes, nothing is ever exactly the same twice running! smiley - biggrin

    Report message31

  • Message 32

    , in reply to message 31.

    Posted by Paulthebread (U3840406) on Tuesday, 18th May 2010

    Hi Monnikka

    That sounds really nice!

    Can you really taste the coconut milk?

    Just re-read your veggie sausages thread – with much interest.

    (You could have added your post to that thread!smiley - erm)

    Glad you’re finding the gluten powder useful!

    Cheers, Paul

    Report message32

  • Message 33

    , in reply to message 32.

    Posted by Monnikka (U13753075) on Wednesday, 19th May 2010

    Erm....can't say you really can taste the coconut milk smiley - laugh The sausage is spicy and there's more spice in the stir-fry or whatever. We like it though! smiley - biggrin

    Report message33

  • Message 34

    , in reply to message 33.

    Posted by Paulthebread (U3840406) on Friday, 9th July 2010

    Hi folks

    Yesterday I made some gorgeous seitan sausages using what was basically a lentil curry.

    Here's how I did it (with pic!): ... sages.html

    This is my best effort yet. The secret of making seitan flavoursome, I've found, is to over-flavour whatever you're mixing the wheat gluten with. So when the lentil curry was tasting just right, I added more stock cube and mushroom sauce. Then it was a bit over the top, but mixed with the gluten it was just right.

    Cheers, Paul

    Report message34

  • Message 35

    , in reply to message 34.

    Posted by Paulthebread (U3840406) on Thursday, 12th August 2010

    Today's seitan:

    Blitzed some left-over veg curry with red kidney beans which produced a thickish slurry of about 400g, to which I added a stock cube, some herbs, a splash each of mushroom sauce, soya sauce and worcester sauce.

    Then I added the gluten powder, about 250g in all, to produce a dough which I kneaded for a couple of minutes.

    I then divided this into four and shaped them into cutlets which I fried for about 6 minutes on each side.

    I had a couple of these with spicy bubble and squeak and a spicy tomato sauce.

    My daughter demolished one whilst her baked potato was cooking, and then had another with the potato and salad.

    They were excellent, though I do say so myself!

    Cheers, Paul

    Report message35

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