Autumn Pumpkin Seitan Fauxsage
Savor the flavors of fall with this hearty, protein-packed pumpkin seitan sausage, perfect for stews, sandwiches, or pizza.
Equipment
- aluminum foil
- Large mixing bowl
- medium mixing bowl
- Whisk
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
Instructions
- 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.
Notes & Wine Advice
Wine Advice:
Pair with a light, crisp white wine like Chardonnay or a pumpkin-spiced ale to complement the autumn flavors.
Pair with a light, crisp white wine like Chardonnay or a pumpkin-spiced ale to complement the autumn flavors.
Nutrition values
Calories: 110 kcal | Carbohydrates: 9 g | Protein: 13 g | Fat: 4 g | Sugar: 3 g