Laurel and Hardy Peanut Seitan Fauxsages
A fun and flavorful twist on sausage, these peanut seitan fauxsages are perfect for salads, tacos, or chili. Crispy and delicious in every bite!
Equipment
- aluminum foil
- Large mixing bowl
- medium mixing bowl
- Whisk
Ingredients
- 288 g 2 cups vital wheat gluten flour
- 40 g ¼ cup nutritional yeast
- 11 g 1½ tablespoons paprika
- 2 teaspoons fine sea salt
- 470 ml 2 cups water
- 128 g ½ cup creamy or crunchy natural peanut butter
Instructions
- Preheat the oven to 325°F (170°C, or gas mark 3).
- In a large bowl, whisk together wheat gluten, paprika, nutritional yeast, and sea salt.
- In a medium bowl, whisk together water and peanut butter until well emulsified.
- Pour the wet ingredients into the dry mixture, stir with a spoon, and then knead the dough with your hands for 2 minutes.
- Let the dough rest for 5 minutes.
- Divide the dough into 2 equal portions and roll each into a log shape.
- Wrap each log tightly in aluminum foil, twisting the ends securely.
- Place the wrapped fauxsages in the oven and bake for 90 minutes, flipping them halfway through to prevent uneven browning.
- Carefully remove the foil and allow the sausages to cool.
- Store in the refrigerator or freezer.
Notes & Wine Advice
Wine Advice:
Pair with a crisp, refreshing white wine like Sauvignon Blanc or a light beer to complement the savory and nutty flavors.
Pair with a crisp, refreshing white wine like Sauvignon Blanc or a light beer to complement the savory and nutty flavors.
Nutrition values
Calories: 120 kcal | Carbohydrates: 10 g | Protein: 14 g | Fat: 6 g | Sugar: 2 g