Our Veggie Kitchen

This is basically the same old sausage recipe seasoned to be more like hamburger. Since, I ate my specimen before I got a pic, I offer you a Meathead, instead =)



I like to mince the links to a crumble, but you can use a blender if you wish. I just don't like the texture as much. It works very well as a meatless ground, much better that store bought, and tasted great as a hot dog too. I've got it slated for three meals this week. I'm using ground 'beef' in my gramma's spaghetti, and a family recipe called Rusut [sic]. I think I'll also slice some and throw it in a stir fry, just to see how well it fares.

Seitan Hamburger
1/2 cup white kidney beans, rinsed and drained
1 cup cold beef flavored vegetable broth
1/4 cup tvp
1 tbs vegetable oil
1 tbs vegan 1orcestershire sauce
1 1/4 cups vital wheat gluten
1 tsp garlic powder
1/2 tsp pepper
1 tsp onion powder
1 tsp browning sauce
1 tbs steak sauce

The process is similar to Andouille (illustrated here)

Combine the broth with the tvp and let sit until it softens. Get your steaming apparatus set up and bring water to a boil while you assemble the seitan. Tear 6 sheets of tin foil (about 5 inches each) and have ready.

To prepare seitan, mash beans with a fork in a flat-bottomed bowl. Add the wheat gluten and spices. Mix together with your fingers, then incorporate with the mashed beans into a coarse meal. It is not necessary to be thorough, just make sure the beans are not clumpy. Pour in the remaining ingredients and mix together with your fingers, until a moist dough is formed. Add a tablespoon or two of water or gluten if necessary.

Divide the dough into six equal parts. With each part, form into a log about 5 inches long. Roll the dough in foil and twist the ends. Place the wrapped 'links' into a steamer and steam for about 40 minutes, until the sausage is firm.

6 Servings: 185 cal (4g fat, 15g carbs, 24g protein)