The title is sort of in jest - I think I made my log a little longer and thinner than normal, but didn't decrease the baking time and so my first attempt at Italian sausage seitan was a little dry on the ends/edges (but quite tasty with pasta sauce and how else does one eat Italian sausage, anyway?). This dryness issue will be remedied next time.
See Notes for improvements.
- 3 cups vital wheat gluten
- 1/2 cup nutritional yeast
- 1 tsp salt
- 2 tsp black pepper
- 1/2 tsp red pepper flakes
- pesto: ~ 1/4 cup pine nuts, 1/3 - 1/2 cup walnuts, 3 tbsp nutritional yeast
- 1 1/2 cups water
- 3 tbsp reduced sodium soy sauce
- 3 tbsp A1
- 3 tbsp oil
- about 2 tbsp Campbell's Tomato Soup (leftover - it's not exactly that great)
- ~ 2 tsp dried basil
- ~ 1 tsp Italian seasoning (basil, oregano)
- ~ 1 tsp dried parsley
- ~ 1/2 tsp ground fennel
- pinch or two of chili powder
- ~ 1/4 - 1/2 tsp spicy mustard
- ~ 1/8 - 1/4 tsp each ground sage and rosemary (not too much, or it'll taste like stuffing! :)
- 3 cloves garlic, microplaned
- I ground the nuts, the rest of the "pesto" ingredients, the 1/2 cup yeast, the red pepper flakes, the rest of the dry flavoring/herbs in a blender (no, I don't have a food processor) until well ground.
- Then, combine rest of dry ingredients, "pesto".
- Combine wet ingredients, garlic.
- Add wet mix to dry.
- Knead until combined.
- Form a log, roll in foil, twist ends tightly.
- Bake at 325 degrees for approx. 90 minutes.
- based on the famous seitan o' greatness recipe here, with a few modifications to the spices found here.
- next time, I will add a little more oil/liquid and a dash of liquid smoke.
- I may have used a little more basil, it's hard to tell from my notes.
- makes good meatballs, if you don't mind cube-shaped meatballs.
- definitely leave out pine nuts, if you don't have them - sub any other nut or more walnuts.
- LESS DRY: when made a second time, I increased the oil to 4 tbsp, increased the A1 to 4 tbsp, added an extra tbsp of water and used 3 tbsp ketchup in place of the 2 tbsp tomato soup. The result was very tender (the 2/3rds of middle was under-done at 80 minutes cooking time but made a great "ground seitan" for this recipe).