- Seitan Sausage (recipe below)
- Sausage gravy (recipe below)
- Biscuits – read the labels on store brand refrigerator biscuits or make your own.
- 1 tbsp sausage seasoning (or more to taste)**
- 1 cup wheat gluten
- 2 tbsp chickpea flour
- 2 tbsp nutritional yeast
- 1 cup water (and maybe 1 or two ice cubes)
- 1 tsp Better Than Bouillon No Beef flavor (or “beef” flavored bouillon of your choice)*
- 1 tsp Better Than Bouillon No Chicken flavor (or “chicken” flavored bouillon of your choice)*
- 1 tsp olive oil (optional)
- 1 tablespoon maple syrup
Preheat your oven to 350 fahrenheit.
In a small saucepan, on medium-high heat, dry roast the sausage seasoning for a minute or two until it becomes fragrant. Add your water, and both “Bouillon” flavors. Heat the water until all the of bouillon has been dissolved. Remove from the heat. Pour the broth into a measuring cup or a small bowl, and add ice cubes, or let it cool down to about room temperature. Add the maple syrup and olive oil.
In a large bowl (I like to use a large bowl so that I can do all of my kneading directly in the bowl.) add the gluten, chickpea flour, and nutritional yeast. Stir to combine. Pour in the cooled broth and mix until a dough forms. If the dough is too sticky and too loose to knead, add a tablespoon of gluten at a time until it reaches the right consistency. Knead for about 5 minutes. Let rest for 5 minutes.
Form the dough into a thick disk, and wrap it in parchment paper. Then, turn it seam-side down onto a piece of aluminum foil and then wrap the foil around the parchment covered disk.
Bake at 350 for one hour. Remove from the oven and let cool for at least 15 minutes. If you can let it set overnight in the fridge it’s even better.
*The two teaspoons of bouillon I use is enough to season 16oz of water. If you use another bouillon, make sure that you use enough for the equivalent amount of water. You may also use a veggie stock of your choice (1 cup) in place of the water and bouillon, but you may need to adjust the salt to your taste. As well, if you use a low sodium or low salt stock or bouillon, you will need to adjust the salt to your taste.
**I purchased a packet of sausage seasoning from the Sabbathday Lake Shaker Village on a recent trip to New Gloucester, Maine. Below is a list of the ingredients in their sausage seasoning. You might have to play with the ratios of each of the herbs and spices, or just order a packet from them.
- fennel seed
- red pepper flake
- ½ recipe of Seitan sausage, ground
- 2 -3 tablespoons oil.
- 2-3 tablespoons all-purpose flour
- 1 tablespoon nutritional yeast
- 1 tsp liquid aminos
- 2-3 cups soy milk (or nondairy milk of your choice), more to thin it out.
- 1/4 teaspoon seasoned salt
- Freshly ground pepper to taste.
- Sausage seasoning** to taste.
To make the gravy, cut the seitan into chunks, and feed through a meat grinder on the larger die setting. If you do not have a meat grinder, you can chop up the seitan sausage into small chunks, and add it to a food processor and pulse it until it reaches the desired consistency.
Add the ground sausage and oil to into a pan, and cook on medium low until browned. You want to impart flavor into the oil as much as you want the oil to help the sausage brown.
Once browned, sprinkle the flour over the sausage, a tablespoon at a time, and stir, forming a roux. Cook for 3-4 minutes, or just until the flour barely starts to brown. Add about a cup of the soy milk slowly to the pan, and stir vigorously. You will wind up with a very thick mixture. Stir until there are no lumps. Add the rest of the milk and bring to a simmer. Cook for 10 to 12 minutes, or until it reaches your desired thickness. If the gravy is too thick, add more soy milk to thin it out. If it is too thin, continue to simmer until it is reduced.
Serve warm over your favorite biscuits.