PPK Seitan Sausages
The other day I was perusing the interwebs and I came across a new post from the Post Punk Kitchen. For those of you who don’t know (anyone?), the Post Punk Kitchen is the brainchild of Isa Chandra Moskowitz, the prolific vegan cookbook author who help write the Veganomicon, the first vegan cookbook I ever owned.
This recipe was for a simple seitan sausage that can be used in a variety of different ways/recipes. Usually I just wing it with the flavors in my seitan depending on what kind of dish I’m making (Rubens, a Chik’n dish, etc), however, I’d never tried one that really tasted like a traditional sausage before. Short on time this week and exhausted, I decided to give this recipe a try instead of trying it on my own. Plus, since it was from Isa Chandra I knew it wouldn’t disappoint – and I was completely right about that (unfortunately that does’t happen that often)!
My sausages didn’t turn out as pretty as hers, but 1) I underestimated the amount of foil I needed to properly wrap my seitan, therefore things didn’t quite stay where they should have when they expanded and 2) she’s a pro, I’m a hack. Anyway, even though they weren’t beautiful, they were damn tasty! The seitan dough smelled so fantastic (due mostly to the fennel seeds, I think) I wanted to eat it as-is – but that probably wouldn’t have been one of my better ideas. Imagine the look on the husband’s face when he saw me stuffing my face with wet, sticky seitan dough. Ha!
I used the steam method that is outlined in the recipe, but once they were cooled enough I sliced them up into strips and toasted them a bit in a medium skillet over medium-high heat for a couple of minutes to brown all sides. They had a nice crunch and went well with the rice and veggies I made for dinner. I used a homemade vegan mayo as a dipping sauce, but you could use any number of things as a dip: BBQ sauce, hot sauce, ketchup, mustard, the list goes on…
The next night I used the seitan in my tacos. The sausages crumbled very easily and with the addition of a little chili powder the flavors were perfect for a Mexican dish.
If you’ve been wanting to try seitan but don’t know where to start, this is a great recipe to get your feet (or should I say hands?) wet. It’s very easy to follow and I feel as though the end result is well-represented in the post.
What is your favorite seitan recipe? Do you make your own or do you buy it prepackaged? On a separate note, does anyone know how to make your own tofu? I’d love for you to hit me up for a possible guest post if you do!