Hungarian Seitan & Mushroom Sausages
These vegan sausages are a great substitute for meat, and are easy to store in the freezer for quick meals at a later date. This recipe was provided by Antoine Chauveau.
Makes 8 sausages
Ingredients
- 300 g fresh oyster mushroom chopped (or 200g pan fried, eg. from freezer)
- 30 g garlic
- 90 g shallots, finely chopped
- 50 g olive oil
- 1 tsp rosemary (fresh or dried)
- 40 g smoked paprika powder
- 1/2 tsp caraway
- 2 tsp brown miso paste
- Salt
- 1/2 vegetable bouillon cube
- 175 g gluten
- 130 ml water
Method
Fry the shallots in the olive oil until they turn yellow. Add the oyster mushrooms and cook on medium heat until no water remains. Add and mix the herbs and spices and continue cooking on low heat for a couple of minutes. Take off the heat and add the miso paste and a pinch of salt. Let cool a bit.
Mince in a food processor until no large bits remain.
Make a cold broth with a bouillon cube and water and mix this broth with the previous preparation.
Add gluten and combine with a spoon and knead the seitan mix for 3 minutes.
Flatten to about 3 cm thick and cut into 8 equal pieces. Shape each piece into sausage shape and place on aluminium foil. Roll the foil and twist the ends to close.
Place sausages in a steamer basket and steam for 35 min. Allow some time to cool down and remove the foil.
Eat right away or place overnight in the fridge for a firmer texture.
Can be further fried, grilled or cooked in water. Also freezes well. TIP: This mixture can also be made into excellent hamburger patties!