Spicy Italian Seitan Sausage from Food for a Future
We like this at just about any meal – big breakfast, lunch or supper!
Our recipe is delicious and much cheaper than buying ready-made pepperoni or chorizo. Get all your ingredients together and go for it. The making is very simple, you just need to factor in cooking time. It’s worth doubling quantities and freezing! Plus you can use gluten flour to make lots of other tasty vegan meats – search ‘seitan’ on this website.
As the sausage is made from high-protein gluten flour, it is clearly not GF or suitable for anyone with a big intolerance or allergy to either wheat or gluten. But this kind of vegan meat has been used in the Orient for thousands of years and it’s very high in protein and low in fat – and of course, being plant-based, it is free from harmful cholesterol and saturated fat! All that is different is that the modern cook can buy ready-prepared gluten flour instead of having to wash out wheat flour by hand as they did back in the day! If you’ve come across the Paleo arguments about wheat and other grains/cereals being ‘bad’, ‘unhealthy’ or ‘unnatural’, this woman puts it all into context – click here for her accessible, science-based and humorous TedX Talk on Paleo Basically, wheat gluten products are great as an occasional addition to your diet and fantastic to serve sceptical meat-eaters too! Some people express confusion as to why vegans like ‘imitation meat’ and such. Perhaps a better take on it is that all humans like certain tastes and textures – salty, sweet, smooth, chewy etc – and there are plenty of plant-based versions of these!
Shopping tips: a good independent health food shop should sell it. Suma stocks it (the UK’s largest wholefood wholesaler) so if your local doesn’t have it, ask them to get some in. If not, buy it easily online – RealFoods, Amazon, Veggiestuff etc sell it at a reasonable price and Realfoods version is organic Where to buy vital gluten flour in the UK (ignore the ads at the top!)
10-15 minutes prep and 40 minutes steaming
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