Wheat Starch Pepperoni

 

Fat Curds
1/4 cup wheat starch
1 teaspoon karrageenan
1/4 cup water
1/2 teaspoon refined coconut oil
1 teaspoon tapioca starch

Instructions
Mix, pour into pan, steam.
Remove, cut into bits.
Dust with tapioca starch.

Pepperoni
1/4 cup wheat starch
1/4 cup water
1/2 teaspoon tomato paste
1 teaspoon pea protein
1 tablespoon tapioca starch
1 teaspoon red wine
1/4 teaspoon black pepper
1 tablespoon mushroom extract
1/2 teaspoon cracked fennel seed
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
pinch cayenne
pinch salt
1/4 teaspoon sugar
1 tablespoon melted coconut oil

Instructions
Mix all ingredients, and add fat curds.
Steam in bottom of cake pan.
Remove, dust with wheat starch on both sixes.
Brush with melted coconut oil on both sides.
Refrigerate til ready to use.
Enjoy!

Currywurst

 

Ingredients
1 to 2 plant based hot dogs
1 to 2 hot dog buns
1 small onion
1 tablespoon tomato paste
1 tablespoon curry powder
1 teaspoon ground cumin
2 tablespoons water or vegetable broth
1/2 cup ketchup
1 teaspoon paprika
a dash of vegan Worcestershire sauce or Henderson's re!ish
cayenne pepper to taste
salt and pepper to taste

Instructions
Fry onions in whichever oil, then remove them for later to have with the "wurst". Add a small dollop of tomato puree to the same oniony pan and fry it. Add 1 tbspn curry powder, and 1 tspn ground cumin. Add a little water to loosen the fried tomato puree. Add about 1/2 cup ketchup - or let's say, 1/4 of a standard bottle - and stir well. Add 1 tspn paprika, or, if you like it hot, use cayenne pepper, which is what I do cos I like it hot. check seasoning for salt/sweet, though it should be salty/sweet enough from the ketchup. if it's too thick, add a little more water, and keep stirring on low heat. Should be about the same consistency as ketchup. You can add a dash of worcester sauce too. then you're supposed to cut the hot dog into segments and spoon the sauce over it, but I prefer to keep it whole and have it in a hot dog roll with fried onions. any leftover sauce can go in the freezer in a little pot for next time.
Enjoy!

Cocktail Weenies with Gramma Dulloo's Whiskey Catsup

 Ingredients

2 cups catsup

1/4 cup whiskey

2 tbsp brown sugar, or to taste

cocktail weenies*

Instructions

In a small pot over medium heat, mix catsup, whiskey, and brown sugar. Cook for five minutes, stirring. Be careful of splatters as the sauce thickens.

Add the cocktail weenies, cover pot, and simmer for ten minutes. Use cocktail picks to arrange the weenies on a pineapple, if desired, and serve with extra catsup for dipping.

Enjoy!

*If you can't find vegan cocktail weenies, you can cut regular vegan weenies into smaller pieces. I would recommend Field Roast Frankfurt ers if you don't make your own. I used Via a vegan cocktail weenies for the video.

Skippin' Jenny Sausage

Ingredients

2 cups leftover Skippin' Jenny

1 cup vital wheat gluten

1/2 cup vegetable broth or vegan beer

salt and pepper to taste

Instructions

In a large bowl, add Skippin' Jenny, vital wheat gluten, and broth or beer. Get in with your clean hands and keep squishing. At first it will look too dry, but keep squishing. When the bowl comes clean your seitan is ready to mold into sausages. You can taste it at this point for seasoning and adjust if necessary with salt, black pepper, or red pepper.

This recipe makes four large sausages. Roll the seitan loosely, place it on a sheet of parchment paper, cling wrap, aluminum foil, or butter muslin. Roll it up and secure the ends well, using string to tie off the muslin if using. If using parchment paper or cling wrap, rolling it in foil will ensure it doesn't burst during steaming or simmering.

Steam over boiling water, or simmer in broth for one hour. Unwrap and store in refrigerator or fry right away. It will develop better flavor and texture if stored and cooked the next day. Can also be frozen.

Enjoy!

Breakfast Sausies

Ingredients
1/2 cup okara, left over from making soymilk*
1 cup vegetable broth
1 tablespoon peanut or almond oil
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 1/4 tsp salt
1 tsp rubbed sage
1/2 tsp white pepper
1/2 tsp thyme
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 pinch ginger

In a large bowl, add all the ingredients together in the order listed, except for the oil, and mix with a fork. Cover bowl, place in refrigerator, and allow flavorings to meld for 24 hours.

When ready to cook, get the steaming apparatus ready, bringing water to a full boil. 



Prepare 24 square sheets of tin foil, approximately 4" x 4". Remove bowl  and pull mixture apart into little bits, place in another bowl, and toss with oil.

Using a tablespoon, scoop portions of oiled dough and roll into logs about 2 inches long. Place onto tin foil squares and wrap, like a tootsie roll. Don’t worry too much about shaping them, they will form smooth sausage shapes while they steam because the gluten will expand during cooking.

Place wrapped sausages in steamer and steam for 40 minutes. 

You can unwrap and eat immediately or refrigerate until ready to use. 

I like to unwrap them while still hot and let them air dry a bit, to form a skin.




Shown here served with sauteed onions, roasted red bell peppers, and potatoes.

 










Nutrition Information 

Serving Size: 13 g (one two inch sausage)
Servings per Recipe: 24
Calories: 54    Calories from Fat: 14
Total Fat: 1.6g, 2% of Daily Value**
Saturated Fat: 0g, 0% of Daily Value

Cholesterol: 0 g, 0% of Daily Value
Sodium: 123mg, 5% of Daily Value
Total Carbohydrates: 3.3g, 1% of Daily Value

Dietary Fiber: 0.8 g, 3% of Daily Value
Protein: 7.0g 
Vitamin A 0%  Vitamin C 1%
Calcium 1%  Iron 5%

*You can use any kind of cooked, mashed beans if you don't have okara.

** Based on a 2000 calorie diet