Vegan Pepperoni Sausage (Seitan)

Vegan Pepperoni Sausage (Seitan)

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Confident that I have found the perfect seitan formula for my taste — a just right wet-to-dry ratio, plus a cooking method (use a stand-mixer to knead the dough for five minutes and use a pressure cooker to cook it) that results in a texture that pleases both the vegan and the omnivore in this house — it was time to branch out. Roll 4 small sausages and wrap individually in cheesecloth, tying ends with string. Take the remaining half and roll into a larger sausage and wrap in cheesecloth, typing ends with string. Place in boiling cooking broth, cover the pressure cooker and bring to pressure. Cook at pressure for 30 minutes. Allow for a natural release. Remove sausages from the broth to cool before handling or serving. For pepperoni slices, freeze the sausage overnight and then use a food processor (use the slicing disc) for nice, thin spicy pieces of sausage. Store whole sausage, in the cooking broth, in an airtight container in the refrigerator or in a sturdy bag for the freezer. cause if it does, I’m makin’ it! Last week I bought the stuff to make seitan for the first time… haven’t used it yet.  Now I’m totally inspired – this is going to be the first creation!!! Let me know how it turns out! I’ve only tried seitan once and liked it, so I need to make this and try it on my hubby. This looks great but I still haven’t purchased a pressure cooker.  Can you add directions for regular cooking? Since I didn’t make it any other way, I can only vouch for the consistency, texture and flavor for the pressure cooker method with this recipe. I’ve never tried this so I can’t comment on the method. Let me know if you try it!

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