Name: Autumn Pumpkin Seitan Fauxsage
Prep time: 105 min
Ingredients: 216 g 1½ cups vital wheat gluten flour; 30 g ¼ cup nutritional yeast; 1 teaspoon paprika; 2 teaspoons dried sage; 1 teaspoon dried oregano; ½ teaspoon ground white pepper (to taste); 2 teaspoons dried minced onion or 1 teaspoon onion powder; ¼ teaspoon cayenne pepper (to taste); ¼ teaspoon grated nutmeg; 12 g 1 tablespoon Sucanat or 15 ml (1 tablespoon) pure maple syrup; 180 ml ¾ cup vegetable broth; 92 –122 g (¼ cup plus 2 tablespoons to ½ cup pumpkin purée, depending on thickness); 30 ml 2 tablespoons walnut or canola oil

Preheat the oven to 325°F (170°C, or gas mark 3).
In a large bowl, whisk together wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne pepper, nutmeg, and Sucanat.
In a medium bowl, whisk together vegetable broth, pumpkin purée, and oil.
Pour the wet ingredients into the dry mixture, stir with a spoon, and knead the dough with your hands for 2 minutes.
If the dough is too dry, incorporate the remaining pumpkin purée.
Let the dough rest for 5 minutes.
Roll the dough into a log and wrap it tightly in aluminum foil, twisting the ends securely.
Place the wrapped sausage in the oven and bake for 90 minutes, flipping it halfway through to prevent uneven browning.
Carefully remove the foil and allow the sausage to cool.
Store in the refrigerator or freezer.

Autumn Pumpkin Seitan Fauxsage

Autumn Pumpkin Seitan Fauxsage

Equipment

Ingredients

Instructions

Notes & Wine Advice

Nutrition values

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